BROILED QUAIL
Dress and rinse the quail in cold water; wipe dry. Open them down the back. Lay on a wire frame in shallow pan, with breast turned down. Cook slowly in gas stove under the flame. Dissolve three tablespoons butter in one-half cup water in a pie plate. When the quail are cooking turn them in this butter every five minutes in order to baste and make juicy. When cooked through turn the birds over and brown the breasts. When finished pour melted butter over them, and season with salt and pepper. Serve hot on buttered toast.
Mrs. Bauman