The ranch. [volume] (Seattle, Wash.) 1902-1914, 1904-11-01
To Prepare Fowls.

and during the winter, TWO VI CHleo
days keeping will be no injury. Do
not feed the fowls in the morning
which are to be killed during the day
The best way is to tie the feet to-
gether, hang from a horizontal pole,
tie the wings together over the back
with a strip of soft, cotton cloth, then
make an incision in the throat or cut
the head off and allow them to hang
until the blood has ceased to drip.
Chickens only, should be scalded,
other fowls and game should be
picked dry until the feathers are re-
moved except the soft down, then
pour hot water on; this will swell
the fowl and the down can be easily
rubbed of with the palm of the hand,
wipe dry and SINCE over burning
paper to remove the hair. If it is an
old fowl feed it a teaspoonful of vine
gar half an hour before killing, which
is said to make it tender Also in boil
ing a fowl a very little soda added to
the water will make it quite tender,
or tablespoonful of vinegar may be
used instead of the soda.
To cut up a chicken, lay upon a
board, cut off the feet at the first joint,
cut a slit in the neck, take out the
windpipe and crop cut off the wings
and separate the first joint Of the leg
from the second, cut off the oil bag,
make a slit horizontally under the
tail, cut the end of the entrails loose,
extend the slit on each side of the
Joint where the legs were cut off; then
with the left hand hold the breast
of the chicken and with the right
bend back the rump until the joint
separates, cut it clear and place it in
water; take out the entrails using a
sharp knife to separate the eggs and
other particles to be removed from the
back, being careful in removing the
heart and liver not to break the gall
bag Ga small sack of blue green
color, about an inch long attached to
the liVer), separate the back and
breast; commence at the high point of
the breast and cut downwardS toward
the head taking off the breast with
the wish bone attached; turn the skin
off the neck and take out all Jumps
and stringy substances; very carefully
remove the gall bag from the liver,
and clean the gizzard by making an
incision through the thick part and
first lining, peeling off the fieshy part,
leaving the inside whole and ball
shaped. If the lining breaks, open the
gizzard pour out the contents, peel
off the inner lining and wash thor
oughly, after washing through second
water drain well and it is ready to be
cooked When young chickens are to
be baked, with a sharp knife cut open
the back at the side of the backbone,
press apart and clean as above di-
rected and place in a dripping pan,
skin side up Keeping a pan of water
in the oven will keep fowls from
scorching.
Wild game should be fried in butter
before boiling as it improves the fla
vor.
If the fishy taste in wild game is
Objectionable it may be removed by
putting a small onion, chopped fine,
into the water it is cooked in, or car
rots may be used instead of onions.
Game can be kept two days in warm
weather by cleansing thoroughly, rub
the inside and neck with pepper, place
several pieces Of charcoal inside, cover
with cloth and hang in a dark cool
place. If from the odor you feel they
are at all stale, soaking a few hours
in charcoal water will sweeten your
game when apparently spoiled.
There is nothing so repulsive as I'M
A1Ex