Arizona republican., 1909-12-07

"HE term poultry includes all
 domestic birds used aSs food
 excepting pigeons and squabs
 which are chased as game The term game IS applied to animals and birds which are pursued and taken in field and forest, such as quail, part ridge. wild duck deer, etc
 In choosing poultry. age is given the first consideration A young fowl has soft feet. smooth skin and soft cartilage at the end of the breast bone. After the fowl IS about a year old. the cartilage hardens into bone and the feet become hard and dry, with coarse, scaly cover ing and strong spurs. Pin feathers in- dicate a young fowl: hairs an older one Roasting Poultry
 In roasting poultry of every kind there are three very important points which must be carefully observed. First, al ways have the oven very hot at first, then finish the cooking at a moderate temperature; the intense heat sears the surface and closes the pores, so that the nutritive juices are all sealed within. Second, never submerge III much water, or the water will draw out the juices for this reason the fowl should rest on rack in the baking pan. The rack should be smaller than the pan, to admit the free use of the spoon Tn basting. Third, never stick a fork into the fleshy part of the fowl in turning, as this makes an opening for the juices to escape
 Chickens, ducks and geese are roasted in the same way as turkeys, the time required varying according to the age of the fowl. Spring chickens and ducks re- quire about an hour When about year old from two to three hours. A green" goose (which IS about four months old) IS choicest for roasting. Ii about Q yea old, the goose should be praised or steamed until almost tender, allowing from two to three hours, then Drowned in the oven, basting frequently Seasoning Fowl
 To season ducks and geese, rub well with salt, pepper and ginger, both inside and out If liked they may also be rubbed, before other seasoning is added, with the cut side of a clove of garlic or half an onion. A clove of garlic may also be added to the liquid in the pan during roasting 10 flavor both meat and gravy. Ducks and geese are sometimes stuffed with sliced apples or several onions and head of celery, but as such stuflng IS supposed to absorb the ratur- ally strong flavor of these fowls, # is not intended for serving. Serve apple or goosebeTry sauce with ducks and geese. <
 A rich apple stuffing much esteemed for both ducks and geese is made as follows: Melt one-fourth cupful butter or clarified poultry fat, add one tea spoonful Cor more) of finely minced onion, cook one minute; add heart and liver Of the fowl, finely chopped, and cook, stirring constantly. several min utes; then add quart of sliced apples Cover and cook until apples are soft, then add one cupful raisins, one and half cupful entrants, one cuDful soft bread-cruinbs, one-fourth cupful sugar, one teaspoonful salt one-half teaspoon ful cinnamon. and one-fourth teaspoon ful pepper. Take from fire, mix thor oughly, cool and add one beaten egg Season more, If needed, according to taste.
 Wild Duck
 Roast wild duck should be cleaned and trussed the same as domestic duck. Rub with salt and pepper Before roasting, tic very thin slices Of bacon over the breast Bake in very hot oven, bastnlg every five minutes with the fat in the pan. The time required in cooking IS from twenty minutes for rare to forty minutes for wcll-donc birds Bread stufing seasoned with sage, onion. or both, is used if stufing is desired Small squares of fried mush or fried hominy garnishcd with currant