Domestic science (Clark, Cornell home economics)

Nutritive Value. Butter is the most digestible form of fat and, with other foods, is very nutritious. The proportion for one person is 1 oz. per day. Care. In the store butter may be preserved by salt, sugar water (changed daily), tartaric or acetic acid, or it may be kept in hermetically sealed jars. In the household it should be kept covered and in a cool place away from other foods, for it absorbs odors readily. FOWL 277 Order of Lesson 1. Kingdom. 2. Class of foods. 3. Good and bad-flavored butter. Reasons for same. 4. Adulterations. 5. Composition. 6. Nutritive value. 7. Care of butter. FOWL Lesson XXXII Fowls, turkeys, chicken, tame ducks and geese are called poultry. Partridges, quail, grouse, wild ducks and geese are called game. Food Value. Flesh of duck and geese is so fat that it is not easily digested. Game, except wild duck and geese, is more easily digested than other flesh fowls, so it is suitable for the sick. The meat froin the breast of poultry is tender but poor in flavor. The difference is the same as that between loin of beef and the round. Selection. Chicken not over five months old is called spring chicken; over a year old it is called fowl. Spring chicken is best for broiling, as it is tender. Choose a fowl for frieasseeing. E a fowl is to be roasted, the tendons should be removed, but if it is to be fricasseed, they need not be removed as the slow cooking will soften them. Tests — Chickens. The scales are yellow and soft, the breastbones yielding to touch. The chicken is pin-feathered and soft-boned. Turkeys. Good turkeys have black legs, white flesh, and plump breasts. Hen turkeys are usually better than gobblers. Ducks. Young ducks have brittle windpipes, and soft and yellow feet. Ducks and geese are not good if more than a year old. Fricasseed Chicken — Home Recipe. One fowl, 1 qt. boiling water or white stock, one small onion, salt, 2 tsp. parsley, cut fine. A few sprigs of parsley for garnishing. Method of Preparing. Cut chicken into thirteen pieces, according to the following directions. Do not draw the fowl, but with a small sharp knife cut all the meat from the fowl. Then cut the skin between the legs and body, bending the legs back so as to snap the hip joints. Cut then through the flesh to these joints, taking off what is called the second joint and the drumstick from each side in one piece. Wash these and then separate. Now break the wing joints, and cut off the wings. Cut out the wishbone and a large piece of flesh by starting with the knife at a right angle to the upper part of the breastbone. Remove the meat on each side of the breastbone. Cut off the neck. The side bone is on either side of the tail. Make cuts between these bones and the tail, separating them from the backbone, and with them two strips of flesh, the best part of the fowl. Cut off the tail piece. To remove the organs, hold the breastbone with one hand and the backbone with the other, tear these apart and take out the entrails. Take out oil bag. Wash all the pieces and the frame or skeleton in cold water. Do this quickly. Method of Cooking. Put the chicken meat and FOWL 279