in terms of the amount of edible meat the bird contains. This will vary with the kinds and the market classes. In general, the larger birds yield more edible meat to bone than the smaller. Ducks and geese have a rela¬ tively larger proportion of bone and fat, and so yield less edible meat in proportion to total weight than chickens and turkeys. The price will vary with supply, the kind and class of poultry, and the form in which it is purchased. During the time of the year when male chicks are being separated from young flocks intended for egg production, the price of broilers may be somewhat lower because of increased supply. When flocks are culled in the fall to eliminate the poor layers, stewers are a good buy. These differences in supply are largely a by-product of the egg-producing side of the industry. The poultry meat in¬ dustry tends to plan its production for esti¬ mated demand, and to use frozen storage to even off small fluctuations in the market. When poultry is bought on foot, the price per pound should be less than for New York- dressed, because live poultry loses 10 to 12 per cent in dressing. New York-dressed should be priced lower than fully drawn or ready-to-cook poultry, as the loss in drawing, including the removal of head and feet, is around 20 to 25 per cent. Top price is justified on ready-to-cook and cut-up poultry, since it requires no further work in the kitchen to prepare for cooking. In cut-up poultry, breasts and thighs bring a higher price than the less popular portions. Wings, backs, and necks often sell at prices that make them a good buy even allowing for their bone waste. CARE AND STORAGE Like most other protein foods, poultry is very perishable. Unless properly cared for and kept at a temperature low enough to prevent the growth of undesirable bacteria, it will spoil readily. Refrigeration. All poultry, both uncooked and cooked, should be refrigerated at low temperature with as little lapse of time as possible when not under refrigeration. Uncooked Poultry. New York- or mar¬ ket-dressed birds which are not frozen may be kept up to one and a half days, wrapped loosely in waxed paper and stored in the coldest section of the refrigerator. It is best, however, to draw the birds immediately and wrap in waxed paper, and then to store at 32° to 40° F. Do not hold longer than 24 hours, if possible. Market-dressed and ready-to-cook poulty received hard-frozen may be kept satisfactorily up to three days, wrapped in waxed paper, if it is not already individually packaged, and stored in the coldest part of the refrigerator. At the end of this period the bird will be completely de¬ frosted and should be cooked immediately. Once defrosted, poultry should not be re¬ frozen. Packaged, ready-to-cook, hard-frozen poul¬ try may be stored 6 to 9 months at 0° F. or below. Cooked Poultry. It is important to re¬ frigerate all cooked poultry promptly after the meal. Cover it well to prevent drying out and absorption of odors from other foods. When a bird has been stuffed, remove the stuffing and store it separately, well covered. Both the bird and the stuffing will chill more rapidly if the stuffing is taken out of the bird. It is important, too, to refrigerate gravy and pan drippings and not to permit them to stand in a warm kitchen.

AI-modernized reading of the original text

in terms of the amount of edible meat the bird contains. This will vary with the kinds and the market classes. In general, the larger birds yield more edible meat to bone than the smaller. Ducks and geese have a relatively larger proportion of bone and fat, and so yield less edible meat in proportion to total weight than chickens and turkeys. The price will vary with supply, the kind and class of poultry, and the form in which it is purchased. During the time of the year when male chicks are being separated from young flocks intended for egg production, the price of broilers may be somewhat lower because of increased supply. When flocks are culled in the fall to eliminate the poor layers, stewers are a good buy. These differences in supply are largely a by-product of the egg-producing side of the industry. The poultry meat industry tends to plan its production for esti¬ mated demand, and to use frozen storage to even off small fluctuations in the market. When poultry is bought on foot, the price per pound should be less than for New Yorkdressed, because live poultry loses 10 to 12 per cent in dressing. New York-dressed should be priced lower than fully drawn or ready-to-cook poultry, as the loss in drawing, including the removal of head and feet, is around 20 to 25 per cent. Top price is justified on ready-to-cook and cut-up poultry, since it requires no further work in the kitchen to prepare for cooking. In cut-up poultry, breasts and thighs bring a higher price than the less popular portions. Wings, backs, and necks often sell at prices that make them a good buy even allowing for their bone waste. Like most other protein foods, poultry is very perishable. Unless properly cared for and kept at a temperature low enough to prevent the growth of undesirable bacteria, it will spoil readily. Refrigeration. All poultry, both uncooked and cooked, should be refrigerated at low temperature with as little lapse of time as possible when not under refrigeration. Uncooked Poultry. New York- or mar¬ ket-dressed birds which are not frozen may be kept up to one and a half days, wrapped loosely in waxed paper and stored in the coldest section of the refrigerator. It is best, however, to draw the birds immediately and wrap in waxed paper, and then to store at 32° to 40° F. Do not hold longer than 24 hours, if possible. Market-dressed and ready-to-cook poultry received hard-frozen may be kept satisfactorily up to three days, wrapped in waxed paper, if it is not already individually packaged, and stored in the coldest part of the refrigerator. At the end of this period the bird will be completely de¬ frosted and should be cooked immediately. Once defrosted, poultry should not be re¬ frozen. Packaged, ready-to-cook, hard-frozen poul¬ try may be stored 6 to 9 months at 0° F. or below. Cooked Poultry. It is important to re¬ frigerate all cooked poultry promptly after the meal. Cover it well to prevent drying out and absorption of odors from other foods. When a bird has been stuffed, remove the stuffing and store it separately, well covered. Both the bird and the stuffing will chill more rapidly if the stuffing is taken out of the bird. It is important, too, to refrigerate gravy and pan drippings and not to permit them to stand in a warm kitchen.

Foods, their selection and preparation