European and American cuisine

Ham Broiled. — Have the ham cut into slices Yt inch thick, cut off the rind and place the slices on a hot broiler ; broil over a moderate fire on both sides light brown ; remove to a hot dish, spread a little butter over each slice, and serve. If the ham is very salty it is best to lay it in boiling water for 15 minutes, changing the water twice during that time, then wipe it dry and broil the same way ; or the ham may be cut thin and broiled 3 minutes on each side ; but most people prefer the ham cut thick for broiling. Ham Fried. — Cut thin slices from a nice smoked ham, trim it neatly, place a frying pan over the fire, with Ys tablespoonf ul butter ; when hot put in the ham, fry a few minutes on both sides. Bemove and lay the ham on a hot dish, add a little boiling water to the gravy, and pour it over. In case the ham is too salty, lay the dices for 10 minutes in boiling water, then remove, dry it on a towel. Fry the same as above. POULTRY. How to choose Poultry. — In choosing poultry the age of the bird is the principal thing to be attended too ; the best chickens are plump on the breast, fat on the back, with smooth yellow legs, tender skin, and the lower part of the breast bone soft and pliable. A young turkey is known by its short spurs, black and smooth legs. The age of a young duck may be ascertained by taking hold of the foot and tearing the skin between the toes ; if the skin tears, the duck is young ; if not, it is old. Geese may be known by taking the windpipe between 2 fingers and pressing it; if young, a low crackling sound will be heard ; also, if the thumb will easily press through the skin under the wing, the goose is young, otherwise old. All poultry should hang at least from 24 to 48 hours in a cool place after they are killed before cooking. How to kill Poultry. — The killing of chicken and turkey is done either by chopping off the head, by cutting the artery on the neck, or by cutting the throat with a sharp knife. After it is killed, hang it up by the feet, and as soon as the bleeding stops, pick off the feathers while yet warm ; then singe them either over burning alcohol, over a gaslight, or over burning paper. Geese and ducks are killed by taking the fowl under the left arm, holding the bill in the left hand, then stabbing it on top the head, having a sharppointed knife in the right hand ; holding the fowl in that position, letting the blood run into a vessel to which a little vinegar is added to keep it from clogging ; when the blood stops running, hold a redhot iron for a minute on the place where it has been stabbed ; this is done to prevent any blood dripping on the feathers ; the feathers are then carefully picked off, and the fowl singed and drawn. The feathers from geese, ducks, prairie hens, pigeons, and birds of all kinds are always picked off dry. Chickens are often scalded in boiling water ; the feathers can then easily be removed, but they are far inferior to the dry-picked chickens.