Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-11-11
HOMEMAKERS COLUMN.
correspondence on topics Of interest to tho ladie
COLUMN, Oxford Democrat, Paris. Maine.
CHICKEN AND FOWL

But much depends on conditions, ant
when wisely chosen and served, THU
meat is no more expensive than TIT
choice cuts of beef and mutton, ant
should appear on our tables in some
form once a week. More labor and dis
erection seem to be required for its prep
aration, and that may be the reason TO-
its absence from the family menu, ever
when prices are low.
In some markets little distinction II
made between "chicken" and "fOwl,
but usually the former is much higher
in price. Perhaps the average price II
Boston markets would be about fifteer
cents pound for fowl and twenty cent:
pound for chicken. This, of course, IL
subject to variation, depending on sea
son, cold storage, etc. At that rate ont
would obtain four pounds OF fowl FOL
what three pounds of chicken woulf
cost. Moreover, there is an average o.
over forty per cent waste in the chicken
as purchased, and only about twenty-five
per cent waste in the fowl.
Three-quarters of the edible portion
of the average broiler is water, but less
than two-thirds of the fowl. Tit
amount of protein is about the same IL
the young and the old birds, but fowl:
contain much more fat, thus making thu
fuel value of the fowl much higher thar
the chicken.
For economical serving, we should
choose good fowls and cut them up be
fore cooking. The breast-bone, neck
and tips of the wings should be put il
cold water and slowly heated. Wher
the water boils, the other pieces are tt
be put in the kettle. Then cook YER!
slowly until tender, which may require
one or three hours, according to the ag'
of the fowl.
For family of two or three persons
fowl cooked in this way may be served
in several fashions. The two legs, TIVE
thigh bones, and two wings may b.
rolled in -four and Drowned in hot fat
and served with brown gravy made from
part of the broth. The breast may b.
served hot with white sauce, or cold as ;
salad with celery and mayonnaise. l
any bits of meat are left, they may b.
combined with the remains of the brOtl
as minced chicken on toast, or if there il
too little meat for that, a cream soul
may be made.
At this season poultry raisers see to il
that all Improbable birds, those tina
cannot pay their way by producing eggs
are dressed for the market. Sometime!
when it has not been convenient tt
market dressed poultry, the thrift.
farmers wife has cooked and canned TIT
old hens and surplus roosters, then the.
were ready to serve at short notice, ant
grain was not wasted in feeding them
The best results were attained when TIT
cooked chicken was canned with littl'
broth, the liquid fat being used to fill III
the jars.
To cut up fowl for stewing, first re
move the pin-feathers with the point o
knife and then SINCE off the hairs owe
flame of gas or burning paper. Re
move feet and oil gland. At the necl
take out the crop and the windpipe.
The flesh may be cut away from TIN
breast bone in two large and two small
iillets. The gall bag must be detached
from the liver without breaking If thu
gizzard is cut carefully on the thicke
side, the inner portion may be removed
without scattering stones.
When we trust to the market men t,
cut up fowls for us, it is frequentl,
difficult to recognize the different joints
and there are many disagreeable splinter
of bone which appear only when th'
meat is eaten.
The amount of bone and the shrinkag,
in the process of cooking leaves onl.
about one-third of the original weight o
fowl in meat. That is, when we bu,
fowl that weighs three pounds ant
stew it, and then separate the meat from
the bones, gristle, and skin, as We de
for salad or croquettes, we shall have
only one pound of clear meat, which ha
cost us from forty-tive to sixty cents, &C
cording to the price paid for the bird
There will also be small amount o
broth, but that hardly pays for the worl
done. If our time is of no value, and W,
are content to take cold storage or in
ferior fowl, we may get one pound TO
thirty to thirty-tive cents. The bus.
hOusekeeper will find it wiser man!
times to depend upon a reliable brand o
canned chicken for made dishes, even i
pound can does cost fifty cents.
No sensible person would claim tina
canned chicken was to be chosen il
preference to that freshly killed anG
cooked, to be served plain, but for Gro
quettes, and such dishes as the chartreuS,
it is perfectly satisfactory. Moreover
chicken canned by an honorable firm il
doubtless more wholesome than much o
+bat which hoe haap Gant in cold o. n ro m a
Every housekeeper should have few o
the pound and half pound cans on hand
Broilers at this season are not beyond
the reach of moderate purses; in TIT
early spring they are luxuries.
For roasting We must either have
chickens, or steam the fowls after they
are cooked and before they are roasted
Only young chickens are to be chosen
for broiling. They are split down tn,
back, and frequently portion of tn,
backbone and the "pope's nose" is re
moved; the breast-bone is flattened, ant
to prevent contraction while cooking
and to keep the bird in good shape thu
leg and wing joints may be partly divided
Then the bird should be cleaned, dried
and brushed over with melted butter
and broiled, inside first, rather slowly
that it may be cooked through withou
scOrching. Often it is wiser to finish thu
process in the oven. After the bird is
we'll Drowned under the flame of the gas
stove, it can be put in the oven to finish
and the gas turned out, since the over
will be already heated by the broiline
done underneath.
The birds to roast must be cleaned
inside, the same organs being removed
as when fowl is cut up, before cooking
If one has first divided fowl for stew
ing and noted the position of the innel
organs, it is a simple matter to dress 9
bird for roasting.
sTUFFING FOR ROAST FOWL.
For each cup of crumbs, either cracker
or bread, allow one ounce of butter, one
level teaspoon of mixed herbs, one-hali
teaspoon of salt, and little pepper
Melt the butter, add the crumbs, and
mix thoroughly. Moisten slightly with
either milk or water. For crumbly
stuffing use twice as much butter and nc
liquid.
CREAM OF CHICKEN SOUP.
In one pint of chicken stock cook one.
fourth cup of chopped celery and onion
for fifteen minutes, or season with celery
salt and onion juice. Mix the stock
with an equal quantity of hot white
sauce made in the usual way. Season,
strain, and serve.
For garnish use fine chopped parsley
or yOlks of eggs rubbed through a
strainer.
CHARTREUsE OF CHICKEN.
Line buttered mold with a half-inch
layer of boiled rice. Fill with cooked