tring of nonsense
should be dropped in at the last as if by accident.

Stir all together with a sharp knife because some of the tid bits will
be tough propositions.

--_Ebensburg Mountaineer Herald._

Husband (Angrily) "Great guns! What are they Lamb
Chops, Pork Chops or Veal Chops?"

Wife (serenely) "Can't you tell by the taste?"

He: "No, I can't, nor anybody else!"

She: "Well, then, what's the difference?"

Giblets and Rice

Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite
tender, drain, trim from bones and gristle and set aside.

Boil one cup rice in one quart water for fifteen minutes. Drain, put in
double boiler with broth from giblets and let boil 1 hour. Brown 1
tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1
chopped onion, and boiling water until smooth and creamy, then add some
bits of chopped pickles or olives, salt, pepper, teaspoonful of vinegar
and lastly giblets, cover and let simmer for twenty minutes. Put rice
into a chop dish, serve giblets in the center. May be garnished with
tomato sauce or creamed mushrooms or pimentos.

For a man seldom thinks with more earnestness of
anything than he does of his dinner.
Sam'l Johnson.

Savory Lamb Stew

Take two pounds spring lamb and braise light with butter size of a
walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let
simmer slowly for 1/2 hour. Then add six peeled raw potatoes and small
head of young cabbage (cut in eighths) cover closely and allow at least
an hour's slow boiling. This can be made on the stove, in the oven, or
in fireless cooker.

The flavor of this dish can be varied by the addition of two or three
tomatoes.

Squab Casserole

3 eggs boiled hard
1 teaspoon parsley, cut fine butter
seasoning to taste
1 teaspoon parmesan
a few little onions
few potato balls
bread crumbs

Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan
cheese and seasoning. Now stuff each squab with this stuffing, putting a
small piece of butter in each bird and sew up.

Place in a baking pan with a lump of butter and brown nicely on all
sides. Now add a little water and cover and cook slowly until well done.
While they are cooking add little onion