New-York tribune., 1905-12-30
IN COOKING POULTRY.
Hov to Prepare FoScl So 1t WiH
Taste Like Chicken.

to the housekeeper In roasting fowl steam IL
until it is tender before putting in the oVen only
an expert could tell it from chicken when DONE
And in stewing the fowl which is the general mode
of cooking an older and tougher bird. IL 1T is
stewed at just as low temperature as will keep 1t
boiling it VIII be far more tender than Woulo
otherwise be the case. In stewing fowl the tehoer
little ets the slices of white meat on either SIDE
the breast. viii cook tender before the other por-
tions and these can be taken out, dipped in egg
and crumbs and broiled or fried in deep fat, leav-
ing the rest to be eaten as a stew next day II
desired
In preparing other portions OF the stewed 1oWl
for frying the legs and on. Miss Barrows boneo
them all and then rolled the meat in little ball.
pinning it with skewer, which made neat piece
of fried chicken for the plate.
LITTLE TRICKS OF THE TRADE
Miss Rsrrows had a chicken and fowl present
for contrast.
Nothing can be told as 10 the comparative ages
OF these birds by the color Of the feathers or 'he
flesh" said She I'm both cases also there Is soou
proportion OF long hairs and some pin tealheis'
The skin of an old bird. unless it is very fat. is
more wrinked than that of chicken, and us 1eet
are generally longer and more skinny
But the best test is to touch the end OF the
breastbone As you will see, that OF the chlcken Is
much more gelatinous and correspondingly softer
than that of the fowl Wicked marketmen some
times break the end of the breastbone OF poor
old hen so that it will deceive the wise buyer
by its gentle yielding to pressure
"As for cold storage, can give you no sure anu
definite test by which to detect the chicken that
has been there excepting the greater deadness OF
the birds whole aspect, the hattenng down OF tne
hair the shrivelling Of the skin
.'But they soak them in water to plump thoH1
up," exclaimed pupil Indignantly
.orhey keep turkeys in cold storage whole
year" said another
"a yearI Five yearsy" exploded third.
eyes and then they go forth to deal destruction"
said Miss Barrows. People eat them and then
they don't know what has happened TO theI-
Aside from cold storage there is one other prac-
tice the poultry business that believe we should
discourage when find out anything about
it. That is the habit Of some poultry breeders of
feeding the birds artifcially Mechanical feeders
are in use which used to stuff the birds un-
naturally. I can't believe such meat is natural or
good"
Miss Barrows advised the same method, of steam
ing before roasting for turkey especially a large
one which may not be done in the centre when
the outside is roasted. And she declared that she
always used this method in roasting a goose as 1t
steamed out Of the surplus oil and made the
meat more delicate. This oil, which collects In
the pan, can be saved for gravy giblet sauce
1--WE cannot wonder" said Miss Barrows. ''at
the price OF chicken salad and chicken eroquettes
when a three and half pound chicken yields not
more than one pound Of solid meat When we
nave paid uONSFSTp VIC u6aFO q A4SAAN "
demand that our chicken croquettes be made or
chicken, and not of pork veal We may mix
scraps Of left over meats and make what We call
chicken crocuettes in home, but that
is something we don't want any one else to do for
US and charge US chicken prices for IT."
Miss Barrows declared that it q waste OF
time and money to buy, prepare and cook chicken
simply to get the meat for chicken croquettes- She
then demonstrated the truth OF the statement by
making a dozen croquettes cut of pint can OF
canned chicken, costing 25 cents. This contained a
cupful Of solid meat
And as for its goodness said the teacher, II
Will take my chances with it against the cold stor-
age chicken have to watch fer in the markets
To make her croquettes Miss Barrows put the
cup of cooked meat in the ehoppng bowl. Then
she made equal quantity OF thick white sauce
For this she melted four tablespoonfuls of butter
and two of -four together the fire, stirring con-
stantly adding and stirring in a scant cupful of
hot milk. Some one asked If the sauce could not
be made with equal quantities OF butter and heur.
APT TO USE TOO MUCH BUTTER
Certainly" said the demonstration, but think
in all our household cooking are apt to uss two
spoonfuIs Of butter where will do just as we'll
We would be better off in health well as pocket
book to use half the butter we do In our cooking,
AS to the quantity of to be added to the meat
for croquetes there is no fixed rule COOK b0oks @
to twice as much 1t will have no serious efect If
we use little more or a little less. ,.,o.
meat and then added half teaspoonfu each of salt
less of paprika grated in few drops Of onion
juice and added little lemon bcb 3peG eSe ad sed could
be used dFy IN Win aese otsds shs the Window
This would be all the better to stand till to-mor-
row morning in the icebox, said she.
she then beat one egg and added two teaspoonfuls
Eggs for croQuettes said she. must not be
beaten much or too little It is good & plan to
spoonf1ls of liquid make enough for q cup of
Tpen she spread powdered bread crumbs on the
breadboard and brought in the cro9uette mixture
There is lime to a ana s e b0tp b0t eG
and the croquettes will be just as good But II you
have an abundance of crumbs, and bread crumbs
are far better than cracker crumbs" ,...,.
She dropped the croquette mixture in twelve little
heaps the eEGmbs then rolled lie zach in so the
cones and some in outlet shape
"CRoouETTEs OF CANNED CHICKEN"
4Srhese are the three standard shapes for ero-
ouettes" said she "You make them into all
sorts of impossible shapes if you like. For chill
drens Easter party it might be allowable to serve
I should think It rather childish for grown-ups.''
The croquettes, when well crunbed. were dipped
In the egg drained WELL then tossed lightly in the
crumbs again At this his stage stage they are S better if
iney stand mans aoFgl bape better heSy T ba sJen Ta
placed two or three at time. in wire basket and
a minute TO fry them. They done when the
fat stops bubbliag. II they crack open it is be-
ouettes or because they left the fat too long
Never fry enough at a time to crowd them in the
basket. When done hold the basket a moment to
let the fa5 dram OH IaeSe es4questes. q instead OF
the gas like bread.
Now as TO serving these croquettes with a LIQUID
/ sauces" said Miss BarroWs. lit always seemed to
me foolish thing TO do our best 10 get them crisp
and dry, and then pour q liquid around them
10 soak in and make them soggy again. would
serve them with dry garnish, peas parsley,
| or IL I wanted the peas in white sauce I would
serve them separately. Now you know that these