The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1881-07-30
s,mule bnt Important Suggestions.

Simple but Important Suggestions.
Many complain of very peculiar and
offensive taste in some parts Of poultry,
particularly in turkeys, geese and ducks.
Fhey can not understand why this
should be so, when other parts are per-
fectly sweet and palatable. 1t is always
the lower part OF the body of the fowl
the back, side bones, ETC.. and unless
the bird is on the verge of real decay,
from having been kept too long, and
quite unfit for use, tits usually the inside
Of these pieces, that come in contact
with the cntr,ils, that are Objectionable.
We find no difficulty in discovering both
the cause and the remedy, at least to our
own satisfaction.
Many cooks object to washing poultry
at ali after ceaing them, but claim that
wiping them with dry cloth is quite
sufficient. We can not think this idea
Is neat or advisable, and are sure we
could detect this unpleasant flavor in
any bird, wild or tame, that has not
been carefully washed. We should
earnestly advise giving them thorough
washing in good cold water, but by no
means allowing them to remain in the
water a moment longer than is necessa-
~ to perfect cleansing Of all the parts.
Drain them from the water, wipe clean
and dry, then pour over them cold salt
and water. Drain Immediately, hang
ing them up by the neck few minutes;
wipe again, and put clean piece OF
charcoal inside, and put in cool, dry
place. Never lay poultry on platter
or in dish after cleansing, but hang up
where there is free circulation Of cold air
and no sun on them. Very many cooks
put their poultry on large platter, and
put it in the refrigerator-a very bad
plan. They soak in the juices that will
naturally be found in the platter, and
will be clammy and sodden.
Then much attention should be given
bv the mistress to the cloths used to
wipe meat, fish or poultry with. There
should be separate cloths for each kind,
and those cloths should be marked dis.
tinctly, kept separate from dish cloths
and towels, and kept as clean and nice
Is soap and water, q good boiling
thorough rinsing, and perfect drying
can keep them. Housekeepers who dc
not give close attention to these thing:
{ would be shocked if they should nov
and then catch glimpse of some OF tht
cloths on which their dishes are wiped
and with which their meat, fish, ant
poultry are also dried. Continual watch
fulness is necessary to thorough cleanli
ness.
We give an excellent way to prepare
a chicken that has been CAREFUL,
cleaned.
Steam, or, if that is not convenient
boil. q young chicken. II boiled, use q
little water as possible. When quit
tender, pick all the flesh from the bone
In quite small pieces, and put into a poi
celain saucepan. If steamed in a close
" covered vessel, there will be q ha
tea-cupful Of liquor or juice from til
chicken; put that to the chicken.
boiled, reduce the water in which it We
cooked by boiling down to teaccupfa
- and put that 10 the chicken. Have th
water or the juice boiling hot when put I
the chicken. Beat q quarter OF poun
Of butter tillitis light cream; add gradl
ally two even teaspoonfuls of flour; bel
81 tll perfectly smooth and free fro
Jumps; beat the yelks of two eggs vel
light; add to the butter; then beat
till like foam, and put in what salt 81
/ pepper may be needed. When, Il
chicken and broth boil up, add thi
Let il boil four or FIVE minutes, but ST
every moment, or it will lump. II n
ished, . little tomato catsup or Worce
tershire sauce may be added. Pour
to delicately toasted bread, II liked, 81
! serve hot. 1t is excellent.
Apsle bread, Il properly prepare
will be found very desirable change
7 addition To table comforts. ;.
Scsld with boiling milk one quart
Indian meal-the yellow granulat
meal is much the best. When cool, .
: teaspoonful of salt, and stir to 1t o
pint Of ripe sweet apples chopped We
hne, one well-beaten egg, ana nal
! tablesp0nful Of butter. The butter M
be beatan into the meal while it is 9
warm enough to mix thoroughly: A
3 scant teaspoonful OF dissolved sot
M into stiff dough, adding . mu
sweet milk ., needed for that purpo
and bake or steam. II steamed, let
cook three hours. One hours bakl
ss.Will c6ok II, but Il willsnot Be so nice
Sour apples win answer, but are !
90 good, aud win need one cup OF sul
chopped ID with them. A.
Wy tough fresh NEST may be ~
go tender by aoaking Tin vinegar
FIN n nom, az . twelve hours, acco
IN = q the sise Of tho paece. Th
Jgts q watsf and little moro y
fa pint'of vinegar win 30 enough
r. % pounds. Thss quanfaty Of n
10y soak seyen hours. IN WI
vie tlry, and cook ~ desired: :.
A spoiled egg will float on top OF
water. rhl low re quicker .ss,, =
sink ii the water: the fresher they
prove tobs; or, put the tongue TO
sstrr6s cad Of q egg, and y \ NeA w
Ms frssh.. $50
A very nice French toast may DO .
~. Arnm slicis ~ stale bread cut eve
Beas two egg very light, 40 I r. 70 ;
mint OF sweet milk, and . little
Have 8 ftying-pan or spider well ne
And buttered. Dip the bread in the
md milk, and fry : light brown on ,
gides. Send to the table not, ana
With butter and syrup, Or with pudd1
il hsaues Of any kind. :,
A very excellent and ornamental
can be- prepared in this way: rare
core, without breaking or splitting 9
&. Y some smsll-sized, tender, ana Juicy
g spples. Boil them very gently,
one lemon o.. one orange fof ever!
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