Scalloped Quail

Hashed Browned Potatoes Bread And Butter

Sugar Cookies Tea

Scalloped Quail

Remove all the meat from the bones of the quails left from dinner the preceding evening. Add an equal quan-tity of browned crumbs. Mix well, put into a baking dish, id pour over all as much well-seasoned Thin White Sauce 38) as there is meat. Cover the top with buttered crumbs and bake until well heated throughout and the top owned.

Hashed Browned Potatoes

Chop cold cooked potatoes very fine. Those left from the potato cubes the preceding evening may be used, there should be 1 1/2 c. Add 1/2 t salt and a dash of pep-per, and if desired, 1 T each finely chopped onion and parsley. Put 2 T fat, either butter, bacon fat, or fat tried it of salt pork, into a frying pan; when hot put in the potatoes, heat quickly and thoroughly. Press into one side of the pan to form an omelet and when well browned re-move to a hot platter.

Preparing The Meal

One-half hour before lunch time prepare and bake the scalloped quail, then brown the potatoes, which have been lopped fine and seasoned properly. Make the tea and serve, the luncheon.