Handbook of domestic science and household arts for use in elementary schools

Bend the leg back slightly and cut the skin on the joint. This will expose the tendons. Run a fork under them and draw them out. Break of£ the leg at the joint with the tendons hanging to it. Save these for the stock pot. Cut a small opening under the rump, anterior to the vent. With the finger loosen the viscera from the body. Repeat this process in the neck opening. Cut a circle around the vent. Now draw out the viscera in one mass without break- ing any portion of it. If either the gall or the intestine should be broken, wash it out at once. In any event the interior must be wiped out with wet cloth. Cut the gall from the liver ; cut open the gizzard, removing the inner sack entire ; open the heart and wash away the blood clot. On the back of the rump will be found the oil sack which keeps the feathers in good condition. As it is rather strong in flavor, cut it away. In teaching the children how to draw a chicken, lead them to reason out each step in the work. For example, show them the chicken. What should be removed ? How ? Scrape the skin with a dull knife, showing them the dirt. What shall we do next ? How ? What organs are within the body of the chicken ? Will it do to let these remain ? Why not ? Show them a dissected fowl, or a diagram of one. Where will it be easiest to withdraw the crop and windpipe ? The other organs ? How shall we do this ? Examine the viscera. Which parts are used in cooking ? How shall we prepare each ? Why ? What does the gall contain ? What is its function in digestion ? Cut open the inner sack of the gizzard. What does it contain ? Why ? Why do birds have gizzards ? (Examine the mouth and consider the food for the answer to this question.) What is the protuberance on the upper side of the rump ? What is its function ? Shall we remove it ? Why? Write directions for cleaning and drawing a fowl, illustrating it with diagram. Recipe. — Cut off the two drumsticks, the two second joints, the two wings, two pieces of breast. Divide the back into three pieces. Cover with cold water and bring slowly to a boil. Set it back where it will simmer. Add to it a few slices of salt -povk and a bunch of pot-herbs. Cover, and let it simmer until quite tender. The time depends upon the age of the chicken. Put the pieces on a warm dish, arranging them neatly. Strain the water in which it was cooked, removing all grease. Use a cupful of this to make a white sauce (see chapter on Starchy Foods). If care has been taken not to add more water than will cover the meat, there will not be much more than enough fluid. If there is, evaporate it quickly to the required amount. Veal Pot-pie. — Use the method and recipe given for a lamb stew. Cook the dumplings in a separate pot with plenty of water, or else in the same pot with the meat. In the latter case care must be taken that the water does not cease to bubble while they are in. Dumplings. — Mix together ^ cup flour, 1 saltspoonful of salt, and i teaspoonful of baking powder. Stir in quickly i cupful of milk. Drop the soft dough from a spoon into boiling water. It will take ten minutes to cook them. They must be served as soon as they are taken from the pot. Eeview Extracting.