Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1890-05-25

other side, after which pull out the crop:
take the neck in one hand and the flesh in
the other; gently pull the flesh, and the
breast bone will be uncovered and can be
removed; then lay the chicken on its
back, hold the neck with one hand and
and the flesh and skin with the other,
pulling gently downward, and the carcass
will come out whole. Now wipe the skin
with damp towel and spread the chicken
out; dredge with salt and pepper. Cut up
the other chicken, take the m t from the
bones and chop fine. Mix it with half
pound of sausage meat, teacup of stale
bread crumbs, teaspoonful of minced
onion, teaspoonful of chopped parsley,
teaspoonful of salt and half teaspoonful
of white pepper. Take 81 IL portion of
this mixture and press in the wings and
legs where the bones have ,een taken out;
form the remainder into ball and fill the
chicken; draw the skin together and sew
up; turn it on its back, tuck the wings
back, and draw the legs down to the sides
of the body and press it into shape; then
wrap tightly in thick cloth.
Put the bones from both chickens into
kettle of cold water to cover, add bunch
of sweet herbs, a sprig of parsley, half a
dozen cloves, dozen allspice and pepper
corns, small sized carrot and head of
celery. Boil and skim. Then lay the
chicken in the kettle and boil for three
hours. When done take up, remove the
cloth and set aside to cool. Simmer the
bones two hours longer, strain the liquor
and let cool. Skim off the fat. Cover
one box of gelatine with enough water to
dissolve, add to the chicken liquor, put in
a saucepan and set over the fire; season
with salt and pepper Pour a layer half
an inch thick in deep, oblong dish.
When cold and firm lay the chicken on
top and pour the remainder of the jelly
over; set in very cold place over night.
CHICKEN SALAD.
Eight eggs, one pint of vinegar, one
half pound of butter, three tablespoonsful
of olive oil. One teaspoonful each of
black and red pepper, sixteen teaspoonfuls
OF prepared mustard; beat the eggs very
light; stir in teaspoonful of salt, the but
ter and half the vinegar. Set the jar in
kettle of boiling water, stirring constantly
until it thickens nicely; remove from fire
and stir in the rest of the vinegar, pepper,
mustard and oil.
This quantity is sufficient for three
chickens. Take equal parts of chicken
and celery. Add cabbage if you like it.
UNDRAwN POULTRY.
The custom of selling undrawn poultry,
which still generally prevails, should be
abolished as pernicious and dangerous.
In former days, when cold storage was not
yet in vogue, there could not be much
harm done; but now it has become seri-
GUS hygienic evil, and should be effectual-
ly stopped by legislation. Undrawn poul-
try cannot be kept even for few hours
without starting the processes of putre-
faction. This poison is absorbed by the
flesh, and therefore makes such poultry
unfit for food. Keeping it in the atmos-
phere of cold storage warehouses, while it
may arrest decomposition, will not urdo
the deterioration that has already taken
place, and the instant such poultry has
been removed from the cold atmosphere
putrefaction sets in again with greater
force than ever. In many instances such
poultry has been kept for a year, and
sometimes longer. What its condition
must be l refrain from further discussion.
A short time ago the New York Alder
men tried to pass an ordinance to prevent
the sale of undrawn poultry, but on pub
lie hearing the dealers made it appear that
drawn poultry, on account of its having SO
much more surface exposed to germs,
would decompose more rapidly. This, no
doubt, was true in one sense but it was
readily answered by the fact that no flesh
is fit for human food that has been long
exposed to germs. 1t is poor argument
to say that inasmuch as we must in any
event eat putrefying poultry, that which
is undrawn is most likely to show its pu-
trefaction. 1t is not exactly an appetizing
subject yet it is very important one, and
deserves popular agitation, until by apply
ing the proper remedy the public health
is made more secure. Let us have strict
city ordinance against the sale of undrawn
poultry, irrespective of the convenience
and profit of the dealers
81 say, Jenkins can you tell a young
chicken from an old one?"
"Of course can"
"Well, how?"
"By the teeth"
"Chickens don't have teeth"
"No; bat i have"
NELLIE B. WARD.