Household science and arts

Cleaning Poultry. — Cut off the head and the feet and remove any pin feathers without breaking the skin. Turn down the skin of the neck and cut off the neck close to the body ; pull out the windpipe and the crop. Make an incision below the breastbone. Insert the hand slowly and firmly between the entrails and the wall of the body of the bird, then draw them out, being careful not to break the gall bladder. Lay them on the board; detach the heart and the gizzard. Split the gizzard to the lining and peel off the flesh without breaking the lining. Trim the heart. Carefully remove the gall bladder from the liver. Cut out the oil bag from the tail. Singe the bird by holding it over burning paper. Wash it thoroughly inside and outside. Dry it well and prepare it for roasting, broiling, etc. RECIPE 122. ROAST CHICKEN , Remove any pin feathers and clean, singe, stuff, and truss the chicken. Place it on its back and rub the entire surface with 1 ts. salt, 3 tbs. butter, and 3 tbs. flour which have been creamed together. Put Digitized by Google the chicken into a hot oven and bake it until it is brown, then reduce the temperature ; baste it every ten minutes until it is cooked. When the meat is tender, the chicken is done. A 4-lb. chicken takes from li hr. to li hr. for cooking. For basting use 3 tbs. salt pork fat, or butter mixed with 1 c. boiling water. When this is used up, baste with the liquid in the pan. 2 c. stale-bread crumbs, or 1 c. cracker crumbs 1 ts. sage or poultry seasoning 1 ts. chopped onion (if liked) 2 tbs. butter ) c. boiling water 1 ts. salt Spk. pepper STUFFING FOR CHICKEN Mix the crumbs, seasoning, and onion. Mix the water and butter, mixture over the crumbs. Pour the water CHICKEN FRICASSEE Clean, wash, and singe the chicken ; cut it into pieces suggested by the joints of the bird. Sprinkle the pieces with salt and pepper, dredge them with flour, and cook them in hot salt pork fat until they are golden brown. Then put them into a stew pan, cover them with boiling water and cook them until the meat is tender. Make a brown sauce by melting 2 tbs. butter and adding to it 2 tbs. flour, stirring until the mixture is brown. Add enough of the broth in which the meat was cooked to make it the consistency of medium white sauce. Veal may be used instead of chicken in this recipe, selecting meat from breast or neck. Digitized by Google Wanned-over Meats. — It is important for every girl old enough to cook, to learn to prepare nutritious, tempting, appetizing dishes from left-over pieces of meat and fish. Meat is very expensive unless every particle of nutriment is made use of. No bit of meat should be thrown away. Preparation. — Different kinds of meat may be combined in making warmed-over dishes. First remove all skin, extra fat, gristle, and bone. Then select one of the following recipes, and you will have a second serving different from the first, but equally nutritious. If hash and croquettes are to be made, the meat should be finely chopped. For other dishes it may be cut into small, thin pieces. Water in which meat has been cooked should always be saved, as it, as well as soup stock, gravy, or sauces, may be used to flavor, moisten, and enrich dishes made from left overs. RECIPE 125. BROWNED HASH 2 c. cold roast beef Mix all the ingredients thoroughly. Put (chopped fine), or into a frying pan 2 tbs. of beef fat or butter, 2 c. cold corned beef and 2 tbs. boiling water. Spread the meat (chopped fine) mixture in the frying pan. 2 c. mashed potato Cook it without stirring it, over a moder- 2 tbs. boiling water, ate fire for about thirty minutes. When or enough to it is browned underneath, fold it over like moisten an omelet and place it on a hot platter. A few drops of onion juice