The morning times., 1897-02-07

which is plump and firm. The breast full
and broad--eXcept in the case of spring
chickens, upon which little fat is found.
The lean meat should be white. The fat a
pale yellow The skin will be fine grained.
The legs smooth. The breaStbone soft,
andthe toes easily broken by bending back
Many cooks consider q dry picked"
chicken the best for culinary purposes A
''scalded' fowl may be easily detected by
the skin. This will appear smooth and
stretched tightly across the bones. In
buying young fowls to broil choose those
with yellow legs and firm white skin
A turkey when good has most OF the
points given above for chicken buying
The tip of the breast bone should be soft.
The meat clear and firm. In purchasing
| chickens and turkeys be careful to watch
the liver, intestines, etc. See that these
are of healthy normal color
In buying other birds, as woodcock quail
etc, do not worry over the gamey smell
This is not taint. All game of the kind
has this odor. 1t is entirely different
from that of decomposition.
As to venison. Care is necessary with
/ this also 1t should show good bit Of
fat The fat should be w hite and the lean
dark red.
good tongue may be discovered by GER
tain points 1t should be solid and thicks
The under side should show a good deal of
| fat.
| In Sausages, pick out such as are firmand
solid, being somewhat dry upon the outside.
In selecting pork the main object is to
| secure such as comes from a young animal.
! The flesh sholld be firm and of a pale red
clear. A poor quality of pork is shown by
the fact that the flesh is soft and the fat
| yellow. When the pork has been salted
! good pork will take on pale pink shade.
| Nothingis more dangerous than pork which
| is unsound or from an unhealthy animal
The rind will be thin in the proper article.
The grain will be fine and the skin cold.
Good veal has several points by which it
may be known. 1t should not be purchased
when having blush tinge and flabby
/ feeling to the touch. This means that the
animal was too young. The fat in the
proper thing will be white and firm. The
! lean will be of a pale pink shade. Never
! buy veal in which the flesh is very white
| This shows that the animal was bled before
| being killed Veal, newly slain, changes
color very rapidly.
| In choosing lamb select meat with red
bones. With hard white fat. For mutton
| take that which has fat hard and white.
Meat Of fine grain, firm, dark red in
| color and juicy in appearance.
| In beef look for the following points:
| Good, young beef, whether of steer or
! heifer, is fine in grain, is firm and solid
| with yellowish white fat. When first cut
1t is dark red in color, which changes
| rapidly to light red as the air reaches it,
| 1t will contain much juice. The snet
in good beef is dry. 1t Is easily crum-
| bled and almost without fiber.
The flesh of OK and cow is considerably
| darker in color than that of the young ami
| mails 1t will appear rather dry. The grain
| will be coarser.
All fresh meat, to be sound and good
should be firm when tried by the fingers
| Tt should show clearly the veins and
branches. A pink hue In some ca ses
warns one of disease. A deep purple
1 suggests that the death was Natural
one. No disagreeable odor should be
noticed when the meat is cut before cook
ing. The fat should be white and suety
Moist and flabby fat shows poor meat
| Philadelphia Press.