Put giblets from 2 or 3 fowls in 2 qts. of water and boil gently till reduced to 1 qt. (about 2 hrs.); take out the giblets, cut off the tough parts and chop the remainder. Re- turn to the liquor and add 1 qt. of stock. Cook 2 tablespoons of butter and 2 of flour until brown, and add to the soup. Add salt, pepper and onion, if desired. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

Save 2 sets of giblets from a pair of chickens with the rougher pieces, like the neck and tips of wing. Scald and skin the feet; crack them into several pieces. Put all into a soup kettle; cover with 2 qts. of cold water and simmer gently for 2 hrs.; then add 1 teaspoon of salt and 1 saltspoon of pepper. Strain the soup and remove the giblets; cut them into neat pieces; return them to the soup; add a teaspoon of grated onion juice, and 1/2 teaspoon of kitchen bouquet. Cut 2 hard-boiled eggs and lemon into thin slices, put them into the tureen; pour over the soup, and serve at once. Bay leaf and celery may be added to the stock, if desired. - Mrs. May C. May, Mayfair, 111.

Variation II

Cut the giblets into small pieces and cook in 1 pt. of water until they are tender; then add 1/2 onion, a small bunch of soup herbs, 2 or 3 cloves, and a few black peppercorns, set 3 pts. of highly seasoned stock over the fire and heat. Stir 2 dessertspoons of flour into a little of the stock until it is like cream in consistency; pour it into the rest of the stock and stir thoroughly; then leave it to thicken on the fire. Add, also, 1 glass of white wine, a little Worcestershire sauce, a pinch or two of cayenne, rubbed smooth in a little stock, and salt to taste. Now let the seasoned stock boil and skim; strain into it the giblet liquor, also putting into it all the good pieces of the giblets. Serve hot. - Mrs. May C. May, Mayfair, 111.