Loosen the membranes which attach these organs to the body, following the breastbone with the fingers until the point of the heart is felt. Then remove heart, liver, and gizzard together. The gallbag is protected bv the liver, so there is little danger of breaking it if POULTRY. 81 they arc not separated. The intestines should be re- moved when the fowls are dressed for market. Next detach the lungs from the backbone near the wings, and the kidneys, which are lower down in the back. These are not used. Separate the gallbag from the liver without break- ing, and cut away any portions of the liver which are tinged with green. Cut across the larger end of the heart and slip it out of the membrane enclosing it. Cut through the gizard on the wide side and take out the inner portion without breaking, if possible. Learn the order of removal of these portions from order of the body, and then nothing will be forgotten when Removal preparing a bird for any purpose, — the crop and wind- pipe from the neck. The heart, liver, and gizzard, together, from an open- ing near the tail. The lungs and kidneys from the hollows in the back- bone. The oil bag on the upper part of the tail. The backbone can now be divided near the middle, and by slipping a knife under the sharp end of the shoulder blade and then cutting through the ribs from the point where the wings come off, the upper part of the back is separated from the breast. If desired, the fillets of white flesh can be separated from the breastbone and wishbone by running the knife close to the bones. 82 ■PRINCIPLES OF COOKERY. Never soak a fowl in water, as is often the practice. If any parts need washing rinse them off quickly one by one. The breastbone, upper part of back and neck, and sharp ends of wings should be put in cold water and CHICKEN STUFFED AND TRUSSED FOR ROASTING. Put in Boiling Water heated slowly ; thus more flavor is extracted from these portions which have but little meat. When the water is boiling hot the other sections are put in and the hot water coagulates the juices on the outside and thus more flavor is retained. To accom- plish the same end, the joints are often browned in hot fat and then are stewed afterward. Softening VEGETABLES AND GRAINS. Like the foods already studied, vegetables are mainly water, but all the five food principles may be ob- tained from the vegetable kingdom. Here we secure our supplies of starch and sugar, or the carbohydrates, but the proportions of proteid and fat are, as a whole, smaller than in the animal foods. From fruits, vege- tables, and grains we obtain mineral substances valu- able for making bones and teeth and keeping the whole system in good condition. The woody fibre or cellulose, abundant in vegetable structures, is the great obstacle to be overcome by Celluloae cooking. Plants growing rapidly with plenty of water and sunshine usually have less of this fibre, and it is the aim of the gardener to eliminate it as far as possible. By improved methods of cultivation the agriculturist has removed the acrid flavors of the nat- ural vegetables and has reduced the proportion of woody fibre.

AI-modernized reading of the original text

Loosen the membranes which attach these organs to the body, following the breastbone with the fingers until the point of the heart is felt. Then remove heart, liver, and gizzard together. The gallbag is protected bv the liver, so there is little danger of breaking it if POULTRY. 81 they arc not separated. The intestines should be removed when the fowls are dressed for market. Next detach the lungs from the backbone near the wings, and the kidneys, which are lower down in the back. These are not used. Separate the gallbag from the liver without breaking, and cut away any portions of the liver which are tinged with green. Cut across the larger end of the heart and slip it out of the membrane enclosing it. Cut through the gizard on the wide side and take out the inner portion without breaking, if possible. Learn the order of removal of these portions from order of the body, and then nothing will be forgotten when Removal preparing a bird for any purpose, — the crop and windpipe from the neck. The heart, liver, and gizzard, together, from an opening near the tail. The lungs and kidneys from the hollows in the backbone. The oil bag on the upper part of the tail. The backbone can now be divided near the middle, and by slipping a knife under the sharp end of the shoulder blade and then cutting through the ribs from the point where the wings come off, the upper part of the back is separated from the breast. If desired, the fillets of white flesh can be separated from the breastbone and wishbone by running the knife close to the bones. Never soak a fowl in water, as is often the practice. If any parts need washing rinse them off quickly one by one. The breastbone, upper part of back and neck, and sharp ends of wings should be put in cold water and CHICKEN STUFFED AND TRUSSED FOR ROASTING. Put in Boiling Water heated slowly ; thus more flavor is extracted from these portions which have but little meat. When the water is boiling hot the other sections are put in and the hot water coagulates the juices on the outside and thus more flavor is retained. To accomplish the same end, the joints are often browned in hot fat and then are stewed afterward. Softening VEGETABLES AND GRAINS. Like the foods already studied, vegetables are mainly water, but all the five food principles may be obtained from the vegetable kingdom. Here we secure our supplies of starch and sugar, or the carbohydrates, but the proportions of proteid and fat are, as a whole, smaller than in the animal foods. From fruits, vegetables, and grains we obtain mineral substances valuable for making bones and teeth and keeping the whole system in good condition. The woody fibre or cellulose, abundant in vegetable structures, is the great obstacle to be overcome by Celluloae cooking. Plants growing rapidly with plenty of water and sunshine usually have less of this fibre, and it is the aim of the gardener to eliminate it as far as possible. By improved methods of cultivation the agriculturist has removed the acrid flavors of the natural vegetables and has reduced the proportion of woody fibre.

Principles of cookery