Evening Republican, Volume 17, Number 183, Rensselaer, Jasper County, 2 August 1913 — Notes and Comment [ARTICLE]

Notes and Comment

Of Zatereet to Women Reedare

TO DMMt POULTRY. How to AvoM Some of too Bad Tricks of toe Marketmen. To drew and clean poultry, remove Main and down by holding the bird over too flame (from gas, alcohol or burning paper) and constantly changing too position until all parts of too surface have been exposed to the flame. Cut off the head, and draw out too pin feathers, using a small pointed knife. Out through toe skin around too leg one and one half Inches below the leg Joint, care being taken not to cut the tendons; place toe leg at this cut over edge of board, press downward, to snap the bone, then take ths toot in toe right hand, holding the Mrd firmly In toe left hand, and pull off too toot, and with it toe tendons. In old birds toe tendons must be' drawn separately, which Is beet accomplished by wring a steel Skewer. Maks an Indalon through toe skin below the breast bone Just large enough to admit the hand. With toe hand remove toe entrails, gizzard, heart and liver. The gall bladder, lying on under surface of toe right lobe of too liver, la removed with the liver, and groat oars must be taken that it to not broken, as a small quantity of tos bile which it contains would im>Mt an unpleasant flavor. Remove too tongs, which are of spongy conatotsney and rod odor enclosed by the ribo, on either side of toe beakbone. Kidneys, lying in too hollow near too end of too backbone, must atoo be removed. By introducing toe first two fingers under the skin dose to the nock, the windpipe may be easily found and withdrawn, also the crop, which adheres to toe skin close to the breast Draw down toe skin long enough to fasten under the back. Out out the oil bag, and wash toe MM by allowing cold water to run through it And over it but do not allow it to soak in cold water; then Wipe Inside and outside thoroughly, looking to see that everything has boon removed. Poultry dressed at market seldom has the tendons removed unless one demands this service. They should be withdrawn, as they become hard and bony during the cooking. Another bad trick of the marketman Is to cut a gash through the skin, to reach more easily the crop and windpipe. This, of course, causes the bird to look less attractive when cooked. The gizzard, heart and liver are known as the giblets, and are frequently cooked, chopped and added to a brown gravy to giro it added flavor and richness.