Cook the brains for breakfast or luncheon.

CANDY

TO MELT CHOCOLATE FOR DIPPING

Either the plain or sweet chocolate may be used for dipping.  To prevent streaking or turning gray, the chocolate must be melted at a low temperature, so fill the lower part of the double boiler with boiling water.  Place the top compartment in position, then add the chocolate which has been cut fine.  Add one tablespoon of salad oil to each half-pound.  Stir frequently until the chocolate melts and then dip in the fondant centres, nuts or pieces of candied fruit.  Place to dry on a board which has been covered with oil cloth.

GINGER CRYSTALS

Soak three level tablespoons of gelatine in one-half cup of cold water for one hour.  Then place in a saucepan that is free from grease

  Two cups of sugar,
  One cup of water.

Bring to a boil and cook for five minutes, then add the prepared gelatine.  Stir to dissolve thoroughly, then bring to a boil again and cook for twelve minutes.  Remove from the fire and add

  One tablespoon of lemon juice,
  Two-thirds cup of crystallized ginger, cut in tiny bits.

Rinse an oblong pan with cold water and drain well.  Turn in the cooked mixture and set in a cool place for twelve hours to become firm.  Then loosen from the pan and remove.  Turn on the table and cut into blocks.  Roll in granulated sugar and let stand to crystallize.

BON-BONS

The first thing to do is to prepare the fondant, which is easily done if you own a candy thermometer.  Just place in a saucepan that is absolutely free from grease

  Two cups of granulated sugar,
  One-fourth cup of white corn syrup,
  One-half cup of boiling water,
  One-half teaspoon of cream of tartar.

Adjust candy thermometer to side of saucepan.

Set in a warm place for a few minutes to melt the sugar and then stir well.  Wipe the sides of the saucepan with a damp cloth to remove the sugar crystals.  Place the saucepan on the stove and bring to a boil.  Cook until it reaches 240 degrees on the candy thermometer.  Remove from the stove.  Pour on well oiled meat platter and let cool.  When cool, work to a creamy mass and then knead like bread dough.  Place in a bowl and let stand for one day to ripen in a cool place.  Cover bowl with a cloth that has been wrung very dry from hot water.  This fondant may be used between halves of English walnuts, as centres for chocolates or to cover almonds or pieces of fruit.  It can also be used for dipping and making bon-bons.

SUGARLESS CANDY

This fruit paste is the invention of an old Italian fruit merchant who specialized years ago in crystallized fruits.  Put through the food chopper