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J. L. C To Broil Partridges

Place them in salt and water, an hour or two before broiling. When taken out, wipe them dry, and rub them all over with fresh butter, pepper and salt. First broil the under or split side on the gridiron, over bright, clear coals, turning until the upper side is of a fine, light brown. It must be cooked principally from the under side. When done, rub well again with fresh butter and if not ready to serve them immediately, put them in a large shallow tin bucket, cover it and set it over a pot or kettle of boiling water, which will keep them hot without making them hard or dry and will give time for the many "last things" to be done before serving a meal. When served, sift over them powdered cracker, first browned.--Mrs. T.