Cross-cat and boneless turkey steals are available for off-season use, and in a few places they have rivaled fried chicken in pop¬ ularity. These forms freeze and ship well and offer a satisfactory method of distribution for overlarge birds. Cooked poultry is more and more available in some city markets where there are many apartment dwellers. It is not uncommon in such markets to find roast chickens at any time; and roast turkeys, half or whole, roast ducks, and geese appear at certain seasons. With less help in most homes than formerly and with many professional women also per¬ forming the tasks of homemakers, the amount of cooked poultry on the market will prob¬ ably increase. Smoked turkey is available in markets ca¬ tering to a selected trade. In most cases this cured poultry is also cooked, but that should be determined before purchasing. In some farm homes poultry is being cured and smoked, both for home consumption and for sale. Quality Grades. As the poultry industry has expanded, an optional government serv¬ ice has been provided for health inspection, grading, and labeling of poultry, similar to that of other meats, with letter-grade desig¬ nations. This service has just been stream¬ lined and revised. The new specification for Grades A, B, and C for edible poultry products were published in the Federal Register, November 15, 1949, and became effective January 1, 1950. The factors important in determining the quality of poultry are the amount and ten¬ derness of the flesh, enough but not too much fat, and freedom from bruises or any discol¬ oration. Proper dressing is important to the appearance and maintenance of quality in the bird. Until graded poultry is more gen¬ erally available on the market, the consumer should learn to check these qualities for her¬ self. The younger birds are more tender but have less edible meat to bone. In young poul¬ try the tip of the breastbone should be flex¬ ible. A plump, well-rounded body (good conformation) is desirable. Some underskin fat is an aid to cooking; too much internal fat tends to be wasteful. The skin should be clean, smooth, and pliable, with no bruises or discolorations and few pinfeathers. Amounts to Buy. The weight range for the different kinds of poultry has been indi¬ cated under the various market terms for the different kinds, ages, and weights. The amounts suggested per serving vary from one- fourth pound to one pound or over, depend¬ ing upon (1) the kind of poultry, (2) the market form of the bird, (3) the method of cooking, and (4) the style of service. For example, to make generous servings of most roast poultry, one pound per serving is needed of New York-dressed weight. On this basis there will be some meat left, in most cases, to use in creamed dishes, hash, croquettes, timbales, loaves, sandwiches, or other left¬ over dishes. Obviously, less will be needed of full-dressed and cut-up poultry which is ready for cooking. Price of Poultry. Any comparison of prices of poultry in different forms must be made [226]

AI-modernized reading of the original text

Cross-cat and boneless turkey steals are available for off-season use, and in a few places they have rivaled fried chicken in popularity. These forms freeze and ship well and offer a satisfactory method of distribution for overlarge birds. Cooked poultry is more and more available in some city markets where there are many apartment dwellers. It is not uncommon in such markets to find roast chickens at any time; and roast turkeys, half or whole, roast ducks, and geese appear at certain seasons. With less help in most homes than formerly and with many professional women also performing the tasks of homemakers, the amount of cooked poultry on the market will prob¬ ably increase. Smoked turkey is available in markets catering to a selected trade. In most cases this cured poultry is also cooked, but that should be determined before purchasing. In some farm homes poultry is being cured and smoked, both for home consumption and for sale. Quality Grades. As the poultry industry has expanded, an optional government service has been provided for health inspection, grading, and labeling of poultry, similar to that of other meats, with letter-grade desig¬ nations. This service has just been streamlined and revised. The new specification for Grades A, B, and C for edible poultry products were published in the Federal Register, November 15, 1949, and became effective January 1, 1950. The factors important in determining the quality of poultry are the amount and tenderness of the flesh, enough but not too much fat, and freedom from bruises or any discol¬ oration. Proper dressing is important to the appearance and maintenance of quality in the bird. Until graded poultry is more gen¬ erally available on the market, the consumer should learn to check these qualities for herself. The younger birds are more tender but have less edible meat to bone. In young poul¬ try the tip of the breastbone should be flex¬ ible. A plump, well-rounded body (good conformation) is desirable. Some underskin fat is an aid to cooking; too much internal fat tends to be wasteful. The skin should be clean, smooth, and pliable, with no bruises or discolorations and few pinfeathers. Amounts to Buy. The weight range for the different kinds of poultry has been indi¬ cated under the various market terms for the different kinds, ages, and weights. The amounts suggested per serving vary from one-fourth pound to one pound or over, depend¬ ing upon (1) the kind of poultry, (2) the market form of the bird, (3) the method of cooking, and (4) the style of service. For example, to make generous servings of most roast poultry, one pound per serving is needed of New York-dressed weight. On this basis there will be some meat left, in most cases, to use in creamed dishes, hash, croquettes, timbales, loaves, sandwiches, or other left¬ over dishes. Obviously, less will be needed of full-dressed and cut-up poultry which is ready for cooking. Price of Poultry. Any comparison of prices of poultry in different forms must be made [226]

Foods, their selection and preparation