The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-10-18
Cooking an Old Fowl

Although turkey is in season and spring
chicken has certainly had its day, there
not to serve turkey until it can be Of
Tered uD on the festive board the
tion'S holiday. During tn is between times
one may utilize to advantage that COM
mon domestic fowl known as the old
hen, and thus preserve our appetite's zest
for rare and juicy slice of Thanksgiving
turkey.
In this country chicken is the name al
most universally applied to fowls Of all
ages, this practice even extending to some
Of the wild species, such as prairie
Until they are four months old the term
| chicken NAV rightfllly be applied to the
female chick then it becomes pullet I'M
| til it begins to lay, when it is called a hen
/ But in the market parlance they are more
commonly known as bToilers, roasters and
/ steWlng chickens, or even in a broader
classification as spring chickens and
But in any stage of its existence, in the
hands Of i sl1ifful cook a well fattened
and tender fowl is to the cook what the
canvas is to the painter and always handy
In no animal dos age work Such a
| as in the domestic fowl In the earliest
stages of their existence male and female
are equally tender and toothsome. but as
time overtakes them it is the male bird
end of the year it's flesh is best converted
into soup. stock and finely minced dishes.
hen, although as substantial, is not cal
lous tC the destinations of the carving
! knife. however. we must except c3pOnS,
as the rule Respecting age does not hold
good with them, for. Ike wine he seems
to improve and grow almost too mellow
with age He * tender as chick. ms
juices do not dry up and even at the age
of three years there. is scarcely to be
found more delicioiis animal than a well
fed naturally fed and not erammed), well
dressed capons with the additional advan-
tage of having gained his proper chicken
SELECTING AND BUYING.
The fine flavor nature has given the birds
coming under the name of poultry may
easily be destroyed by improper methods
of raising, feeding. preparing for the mar
/ lxet or dressing. The chickens packed in
barrels and boxes for long transportation
suffer damage of flavor, whether drawn
| OF not before packing, but of the two evils
it is considered the least to have them
| packed without being drawn, for If once
they are opened they become sour all The
way through in a very short time if not
While fowls purchased near the source
| of supply should be drawn to prevent their
tive changes which follows soon after kill
ing, those which are supplied to markets
from long distances are Immediately
frozen or chilled after killing and kept in
this state until sold and thus the objec-
tionable change presumably arrested L nese
should be drawn Immediately after they
are brought home from the market and
great care must be taken in selecting
these in order to get those free from dis
ease. The breast of all birds should be full
and plump, while the bone prOtrudes and
feels sharp. Small boned and short-legged
poultry are likely to excel the contrary
sort in delicacy and color, flavor and fine
/ ness of flesh. Reject the stall-fed poul-
ltry. or those deprived of their natural
pursuits and exercise and regularly
stuffed in order to increase their market
value by weight. This process may make
a handsome looking bird and one that vii
weigh enough to satisfy those buyers
who judge only by appearance. If this
chicken is over a year old the cartilage
at the end of the breast bone has hard
ened into bone and is no longer flexible
as with the young. bird These must only
be used for purposes for which fowl serve
PinfeatherS indicate young bird, on the
fowls there are long hairs the legs havs
sharper scales and necks are longer ana
thin; but the flesh should be firm and .
clear color. Dry picked chickens much
finer than those scalded and are, easily
shiny and moist skins A wen conditioned
naturally fattened chicken viii have ac-
lquired Just the proper amount OF fat I'M
der the skin to protectFthe lean meat keep
ing it tender but not sufficient quantity
to give it fatty degenera ton" as is otter
the case with the Gagged and stuffed bird
The, flesh OF poultry rs, Is not nearly Sc s.
young fowl or chicken is. more delicate
and easier to digest sthanf other ANNA
foods and it is therefore, recommendee
stomachs are naturally weak
When preparing chickens for cooking
remembtr that the skin requires very
thorough cleansing, a, small stiff brusf
should be used to scrub it well, but i
the chicken is cooked soon Otter killing
and properly drawn. there should be NJ
there is for washing "a beefsteak
BRAISED CHICKEN.
When a fowl is too old to roast. thf
manner of cooking, Will render 1t goo'
and tender and viii nave the same ap
pearance as a roasted bird
Prepare and truss in good shape as 70
roasting. If you do not possess brazins
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