The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1881-07-29
simple but Important Suggestions.

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Many complain Of . very peculiar and
offensive taste in some parts Of poultry,
particularly in turkeys, geese and ducks.
They can not understand why this
should be so, when other parts are per-
fectly sweet and palatable. It 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 insids
of these pieces, that come in contact
with the entrails, 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 cleaing 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 a thorough
washing in good cold water, but by no
means allowing them to remain in the
water 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 a 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
by 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
as soap and water, good boiling,
thorough rinsing, and perfect drying
can keep them. Housekeepers who do
not give close attention to these things
would be shocked if they should now
and then catch a glimpse of some of the
cloths on which their dishes are wiped,
and with which their meat, fish, and
poultry are also dried. Continual watch
fulness is necessary 70 thorough cleanli-
ness.
We give an excellent way to prepare
a. chicken that has been carefully
cleaned.
Steam, or, if that is not convenient,
boil. a young chicken. If boiled, use as
little water as possible. When quite
tender, pick all the flesh from the bones
in quite small pieces, and put into por-
celain saucepan. If steamed in close
ly covered vessel, there will be hall
tea-cupful of liquor or juice from the
chicken; put that to the chicken. II
boiled, reduce the water in which it was
cooked by boiling. down to a tea-cupful,
and put that to the chicken. Have the
water or the juice boiling hot when put to
the chicken. Beat q quarter of q pound
of butter till it is light cream; add gradu-
ally two even teaspoonfuls of flour; beat
till perfectly smooth and free from
humps; best the yelks of two eggs very
light; add to the butter; then beat all
till like foam, and put in what salt and
pepper may be needed. When the
chicken and broth boil up, add this.
Let it boil four or five minutes, but stir
every moment, or it will lump. If rel
ished, little tomato catsup or WOrces-
tershire sauce may be added. Pour on
to delicately toasted bread, if liked, and
| oorx,o hot II 10 ovooIIont.
Apple bread, if properly prepared,
will be found very desirable change OF
addition to table comforts.
Scald with boiling milk one quart of
Indian meal-the yellow granulated
meal is much the best. When cool, add
q teaspoonful of salt, and stir to it one
pint of ripe sweet apples chopped very
fine, one well-beaten egg, and half a
tablespoonful of butter. The butter may
be beaten into the meal while it. Is still
warm enough to mix thoroughly. Add
q scant teaspoonful Of dissolved soda.
Mix into stiff dough, adding as much
sweet milk as needed for that purpose.
and bake or steam. If steamed, let it
cook three hours. One hours baking
will cook it, but it will not be so nice.
Sour apples will answer, but are not
so good. and will. need one cup of sugar
chopped in with them.
Very tough fresh meat may be made
quite tender by soaking it vinegar and
water from six to twelve hours, accord
ing to the size of the piece. Three
quarts of water and q little more than
half pint of vinegar will be enough for
ten pounds. That quantity Of meat
should soak seven hours. Then wash,
wipe dry, and cook as desired.
A spoiled egg will float on top of the
water. The lower and quicker eggs
sink in the water, the fresher they will
prove to be; or, put the tongue to the
large end of an egg, and if it feels warm
it is fresh.
| A very nice French toast may be made
from slices of stale bread cut evenly.
Beat two eggs very light, and put to one
pint of sweet milk, and little salt,
Have frying-pan or spider well heated
and buttered. Dip the bread in the egg
and milk, and fry light brown on both
sides. Send to the table hot, and eat
with butter and syrup, or with pudding
sauce of any kind.
A very excellent and ornamental dish