Singe all poultry with alcohol and dip quails into clarified butter for broiling. — Mrs. W. B. C. Pearsons.
Cut the fowls open and lay them flat in a pan, breaking down the breast and its back bone; dredge with flour and season well with salt and pepper, with bits of butter; put in very hot oven until done, basting frequently with melted butter, or when half done take out the chicken and finish by broiling upon a gridiron over bright coals. Pour over melted butter and the juice in the pan in which it was baked. — Mrs. W. B. C. Pearsons.
Cut them open at the back and lay in a buttered pan and bake very fast 20 minutes. Take out of oven and baste with butter; sprinkle on salt, pepper and a little flour; return to the oven and brown. — Mrs. H. H. Gridley.
An appetizing way to cook chicken is to cut it in pieces, as if you were to fricassee it; dip the pieces in beaten egg and then in fine bread crumbs seasoned with pepper and salt, and a little fine sage, put them in the dripping pan with bits of butter over them and a little water in the pan; bake slowly till done; make a rich gravy in the dripping pan after taking the chicken out. — F. B. Ranlet.
DRESSING FOR TURKEY.
Boil the giblets of the fowl; then chop them fine with a small piece of raw salt pork and one good-sized sour apple; dip bread in warm milk or water and mince it with the meat, and one egg; add butter, size of an egg; season with sage, pepper and salt; a small piece of steak may be used instead of the giblets if they are desired for the gravy. — Mrs. Anderson Allyn.