A manual of home-making

To ntem chicken.— If chicken ig to be cut up before being cfKjke<l, as in stewing, the dressing Is much simplified. After cutting the lengthwise sht into the abdominal wivity; bi'ud out the leg and cut the skin between it and the liody, following the outline of the thigh up to the hip bone. The leg will separate from the body and when Lient far enough hack, th»y hip joint will break and the leg may Ix? cut free. When both leg;s have l>ecn removtxlj hiy tliem akin down and feel for the joint brtwe<>n the thigh and ^'drum stic|i.** Cut across this through the tendon and break the joint, separating the two parts by cutting through the flesh. Cut from the mid point of the slit in the abdomen through the thin muscle whit'h under* lay the hip straight to the hip joint. Bend back the back of the chicken, breaking the liackbone near this jxiint. The organs may now easily be renio%'e<J a.^ lief ore. Lift the wing, and cut from the under side up, dis- locating the hone to find f he joint. Note the ciirtdaginous joints* in the ribe at eat*h side, and cut tti rough these regions to the shoulder, to sep>arate the back from the breast, dislocating the shoulder blade from the breast bone at the forward end and cutting the two apart. Remove the lungd I I L d 526 A MANUAL OF HOME-MAKISG J and glfiJidA, Wipe the fowl as before. Cook the gibleU sepamtely. Add enough boUing water just to cover the fowl, siinincr it 15 tniniita», ttdd I tablespoon of salt, and place it in a firelesss cooW for 5 or 6 hours. Eiw move it aad if not yet t^'nder, rc*hcat it aud cotik it again. To serve meat cooked in this way, thicken the gravy and make dunipliogg, &erviiig the meat in the gravy; or remove the meat, aaut^ it, and eerve the thickened p-avy separately. The meat may be removed from the boci«^ jitid ddn aod ground. The liquor may be nlcared* well reasoned, and thickened with gelatin, using 1 tablespoon of gelatin to 1 pint of Uquor. Htir in Ibe meat aa the gelatin begins to thicken, and serve it in aUces, i3old» ^ CHAPTER XXVII FISH AlfD* OYSTERS By Winifred Moses Fish is an excellent animal food. Many kinds of sea fish that have heretofore not l>een used are, through the efforts of the United Btates Bureau of Fisheries, coming into the markets. This is an economic pohcy, since lish is one tiiiimal food in tiie production of wliich food that miglit otlierwise be used for human beings is not neetled. Facilities for packing and shipping fish have been &t> improved within the last few years that it is now possible for almost all iidand conuiiunitics to obtain good sea fish, Borne kind of fresh water fish is almost always avail- able inland. FISH Fkh may be divided into two classes according to the amount of fat contained in their fiesh ; (1) white fish, or fish with flesh that contains little oil, the fat being secreted in the liver — to thin class belong cotl, haddock, halibut, turbot, flounder, trout, whitefishj smelts, perch; (2) oily fish, or fish in which the fat is distributtHl throughout the flesh — to this class l>eIong salmon^ eels, mackerel, bluefish, sm'ordfish, shad, herring, cusk. I