Prepare like other game; lard, rub with salt, wrap in grapevine leaves and roast 1 to 1 1/2 hrs. in plenty of but-ter, to keep them juicy and tender. - Mrs. E. D. Kelley, Win-netka, 111.

Broiled Pheasants, Partridges, Quails And Grouse

Clean the birds and split them down the back. Sprinkle with salt and pepper, dust with flour to keep in the juices, and broil in a wire broiler, laying the inside to the fire first. When done, allow about 10 minutes for quail, 25 to 40 for partridge and pheasant, lay them on a warm dish, butter them on both sides, and serve. During the broiling, if the breasts are quite thick, cover the broiler with a pan and see that the fire is not too fierce. Broiled quail are considered very nourishing food for invalids. - Mrs. Roger Rawlings, Chicago Heights, 111.

Hashed Pheasants

Cut cold pheasants into pieces, and brown lightly over the fire, in a piece of butter and a little flour. Pour into a stewpan a glass of port wine and a cup of water, with a spoonful of browned flour; pepper and salt to taste; boil, skim, and stir until very thick, then put in the pieces of the pheasant and make them very hot, but not boil. Place the meat on a dish, and strain the gravy over. Garnish with sippets of fried bread. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Panned Pheasants, Partridges, Quails And Grouse

CI ean and split the birds down the back. Dip them quickly in cold water and sprinkle with salt, pepper and flour. Place the birds in a small baking-dish with the inside of each upward; place a small piece of butter in each bird, add a cup of water, and roast in the oven, allowing 5 to 20 minutes for quail and proportionally longer for larger birds, basting every 5 minutes after the first 15. Thicken the gravy, add salt and pepper, if necessary, and pour the gravy over the birds. - Mrs. Chris Worth-ington, Des Plaines, 111.

Roasted Pheasants, Partridges, Quail And Grouse

Clean, truss and stuff the birds the same as turkey, and bake until brown, basting often with butter and water. Thicken the gravy and pour it over the birds. Serve with dried hot crumbs and bread sauce. - Mrs. A. C. Christy, Glen View, 111.