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 ½ 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 |