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
CHICKEN WITH RICE
Procure a young fowl, prepare it as for fricasseeing and put it into a pot, with a sliced onion, a red pepper cut into pieces and salt and hot water enough to keep it from burning. Simmer the fowl slowly for about an hour. Then turn in two cupfuls of canned tomatoes and cook very slowly for another hour. At the end of that time add a cupful of rice and cook slowly for three-quarters of an hour longer, until the chicken is very tender and the rice done. Season with parsley minced very fine and serve with the meat in the centre of a platter and the rice as a border. Care must be taken to keep the rice from burning. Properly seasoned, the dish is a very appetizing one.
Mrs. Silverman
CHICKEN CURRY
Chop two large onions, fry in butter till brown; add a young chicken which has been cut in small pieces, one tablespoon curry, three fresh tomatoes or one cup canned tomatoes, salt and pepper to taste. Cover and let simmer for one hour. Then add one cup milk; let boil up once. Bank the rim of a platter with boiled rice and pour the curry in the centre.
Mrs. Buxbaum
ROAST TURKEY
Select a fat turkey, draw, singe, and wash it. Save the giblets; wash and clean them and put them on in water to boil. Dress the turkey, season with salt and pepper, and before placing in the oven pour over it hot melted butter to close the skin. Pour in a little water and roast about two and a half hours, basting frequently.