Broiled Quail

Pick, draw the birds and remove the heads and feet. Wipe out the bodies with, a wet cloth, split down the back and lay open upon a gridiron. Broil on both sides, taking care that the delicate flesh is not dried into tastelessness. Lay the quail upon slices of buttered toast, put a lump of butter upon each, and sprinkle with butter and salt. Set in the oven until the butter melts, then send to the table. - Mrs. F. C. Winter, Win-netka, 111.

Quail Pie

Joint as you would a chicken for fricasee, cover the baking-dish bottom with thin slices of streaky bacon, first partially boiled to extract the salt; cover with a white sauce, a few mushrooms, or a little mushroom catsup, and some chopped parsley, then with puff-paste. Cut a slit in the middle; bake, covered, and slowly, 1 hr. Uncover, and brown. - Mrs. Chris. Worth-ington, Des Plaines, 111.

Roast Quail

Draw and truss the quails, fastening a piece of fat pork over the breast of each. Place them in a baking-pan with 2 tablespoons of butter and 4 of boiling water. Roast 15 to 20 minutes, basting often. When done, take off the bacon, put them on a platter and garnish with watercress. Pour a rich brown gravy around the birds. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

Pick and dress as you would chickens, wipe clean, and rub them both inside and out with salt and pepper. Stuff with any dressing preferred, and sew up with a fine thread. Spread with butter and place in a moderately hot oven, basting often with hot water, seasoned with salt, pepper and butter. Bake about 3/4 of an hr. Add a little thickening to the gravy in the pan. - 'Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Quail Roasted In Grape Leaves

Butter the inside of the 6 singed, cleaned and wiped quail and sprinkle lightly with salt and pepper, rub lightly on the outside with butter, then truss and wrap the 6 birds in 12 fresh grape leaves; set on the rack in a baking-pan, put the butter in the pan and roast the birds from 20 to 30 minutes. Have ready 6 slices of buttered toast, add 2 tablespoons of butter, 1 tablespoon of water, and juice of 1 lemon to the gravy in the pan, let cook 3 or 4 minutes, strain, and set on the fire 2 minutes longer, then pour over the breasts of the birds. The grape leaves impart a very peculiar and grateful flavor to the quail. Serve green grape jelly with quail. - Mrs. C. E. Worth, Wheeling, 111.

Quail Stew

Cut 2 quails down the back, lengthwise, place them in a pan with some butter, and cook them. Lay the quails upon 2 large slices of toasted or fried bread. Add a little water to the liquor, thicken, and pour it over the birds, squeezing a little lemon juice over them. - Mrs. E. D. Kelley, Winnetka, 111.

Quails On Toast

Wipe 5 quails; do not remove the legs; string them tight, so as to raise the breasts. Put a littie butter on each, a little lemon juice, and inside each a 1/4 of a peeled lemon. Put a very thin slice of pork, about 3 inches square, round each quail, with 2 or 3 cuts in each slice, and string it tight. Let cook on a good fire, when nearly done cut the string; dress on toast, and serve hot. Pour the juice on the quails after having taken off the fat, and put some slices of lemon around the dish, 1 for each quail. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

After the birds are nicely cleaned cut them open down the back, salt and pepper them, and dredge with flour, break down the breast and back bones so they will lie flat, and place them in a pan with very little water and butter in a hot oven, covering them tightly until nearly done, then place in a spider in hot butter, and fry a moment, till a nice brown; have ready slices of baker's bread, toasted and slightly buttered, upon a platter. The toast should be broken down with a carving knife, so that it will be in the pan, thicken lightly with browned flour and pour over each quail and the toast. - Mrs. John H. Snyder, 1337 W. Madison St., Chicago, 111.