Method. — Select a piece of ham about 4 or 5 pounds in
weight. Soak several hours in cold water to draw out the
salt. Place in baking pan and cover with a thick layer of
brown sugar, with fine bread crumbs on top. Stick a few
cloves in the ham and fill the pan with milk or cream to
come two-thirds as high as the ham. Raisins may be put
on the ham✪ Baked Ham (stuck on with toothpicks), giving a very
pleasing flavor. Bake, allowing J^ hour for each pound.
6. Pigs in Blanket
Method. — Select long, thin slices of bacon. Place 2 or
3 oysters in these, sprinkle with salt and pepper✪ Pigs in Blanket, close, and
tie with string or fasten together with toothpicks. Saute
in a frying pan until nicely browned.
7. Fried Pork (salt)
Method. — Cut fat salt pork in thin slices. Put enough
hot water over the slices to cover. Let stand a few min-
utes, drain, and saute in a pan until crisp. It may be
rolled in crumbs, egg, and crumbs again, and fried in deep
fat. Serve with salt fish, fried mush, or baked potatoes.
LESSON 30
POULTRY
Selecting Poultry. — Spring chickens are those about
five months old. A chicken over a year old is called a
fowl. Poultry has a better flavor when full-grown than
when too young.
The bird should be short and plump in proportion to
its weight.
The skin should be clear and smooth, but not the smooth-
ness due to scalding.
The legs should be smooth; toes pliable.
The end of the breast bone should bend readily; it
should not be broken. There should be a large amount
of meat on the breast.
Pin feathers indicate a young bird; long hairs and long
sharp spurs, an old one.
Old fowls usually have a large amount of fat, and the
flesh has a purplish tinge.
Dressing, a Fowl. — All poultry should be dressed as
soon as killed. The feathers come out easily when the
fowl is warm and when stripped off towards the head.
Remove the pin feathers with a knife, and singe the hairs
by holding the bird over a gas burner or a lighted paper.
Cut off the head and the feet.
Turn down the skin of the neck and cut off the neck close
to the body; remove the crop and the windpipe from the
end of the neck rather than by a cut in the skin, which,
if made, must be sewed up.
Remove the tendons in the legs by pulling out carefully
one at a time, taking pains not to tear the flesh. The leg
of the fowl is more tender if the tendons are removed.
(175)
176 DOMESTIC SCIENCE
Remove the oil bag in the tail.
Make an incision near the vent, and loosen the fat
from the body of the fowl. Loosen everything before
drawing out, so as to avoid rupturing any part. Insert the
hand carefully between the walls of the body and the
entrails and draw the entrails out, using care not to break
the gall bladder on the liver. Be sure the lungs and kidneys
are all removed from the hollows of the backbone. Wash
thoroughly, holding under a faucet to rinse the inside well.
Fig. 28. Roast chicken, dressed for serving.
To clean the giblets: Detach the heart, liver, and the
gizzard. Cut through the thick muscle of the gizzard and
peel it off slowly without breaking through the lining
inside. Cut the heart open. Remove the gall bladder very
carefully from the liver. Wash all thoroughly and let
soak in salted water before cooking.
To Stuff a Fowl. — Place the fowl In a bowl and stuff the
neck until the breast is plump; then draw the skin over the
Page 75 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method. — Select a piece of ham about 4 or 5 pounds in weight. Soak several hours in cold water to draw out the salt. Place in baking pan and cover with a thick layer of brown sugar, with fine bread crumbs on top. Stick a few cloves in the ham and fill the pan with milk or cream to come two-thirds as high as the ham. Raisins may be put on the ham (stuck on with toothpicks), giving a very pleasing flavor. Bake, allowing J^ hour for each pound. 6. Pigs in Blanket
Method. — Select long, thin slices of bacon. Place 2 or 3 oysters in these, sprinkle with salt and pepper, close, and tie with string or fasten together with toothpicks. Saute in a frying pan until nicely browned. 7. Fried Pork (salt)
Method. — Cut fat salt pork in thin slices. Put enough hot water over the slices to cover. Let stand a few minutes, drain, and saute in a pan until crisp. It may be rolled in crumbs, egg, and crumbs again, and fried in deep fat. Serve with salt fish, fried mush, or baked potatoes.
POULTRY
Selecting Poultry. — Spring chickens are those about five months old. A chicken over a year old is called a fowl. Poultry has a better flavor when full-grown than when too young.
The bird should be short and plump in proportion to its weight.
The skin should be clear and smooth, but not the smoothness due to scalding.
The legs should be smooth; toes pliable.
The end of the breast bone should bend readily; it should not be broken. There should be a large amount of meat on the breast.
Pin feathers indicate a young bird; long hairs and long sharp spurs, an old one.
Old fowls usually have a large amount of fat, and the flesh has a purplish tinge.
Dressing, a Fowl. — All poultry should be dressed as soon as killed. The feathers come out easily when the fowl is warm and when stripped off towards the head. Remove the pin feathers with a knife, and singe the hairs by holding the bird over a gas burner or a lighted paper.
Cut off the head and the feet.
Turn down the skin of the neck and cut off the neck close to the body; remove the crop and the windpipe from the end of the neck rather than by a cut in the skin, which, if made, must be sewed up.
Remove the tendons in the legs by pulling out carefully one at a time, taking pains not to tear the flesh. The leg of the fowl is more tender if the tendons are removed.
(175)
Remove the oil bag in the tail.
Make an incision near the vent, and loosen the fat from the body of the fowl. Loosen everything before drawing out, so as to avoid rupturing any part. Insert the hand carefully between the walls of the body and the entrails and draw the entrails out, using care not to break the gall bladder on the liver. Be sure the lungs and kidneys are all removed from the hollows of the backbone. Wash thoroughly, holding under a faucet to rinse the inside well.
Fig. 28. Roast chicken, dressed for serving.
To clean the giblets: Detach the heart, liver, and the gizzard. Cut through the thick muscle of the gizzard and peel it off slowly without breaking through the lining inside. Cut the heart open. Remove the gall bladder very carefully from the liver. Wash all thoroughly and let soak in salted water before cooking.
To Stuff a Fowl. — Place the fowl In a bowl and stuff the neck until the breast is plump; then draw the skin over the
Records on this page
Liver and BaconBaked HamPigs in Blanket