The Bridgeport evening farmer., 1909-12-15

HE term pouilIy HCiuues all
 domestic birds used as food,
 excepting pigeons and squads,
 A which are claSSed 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 iri- dicate 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 in much water, or the water will draw out the juices; {; for this reason the fowl should rest on n rack in the baking pan The rack should be smaller than the pan, to admit the free use of the spoon in basting. Third, never stick a fork into the f1eshy 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 a year old from two to three hours A green goose (which IS about four months old) is choicest for roasting. If about year old, the goose should be brziseds or steamed until almost tender, allowing from two to three hours, then browned in the oven, basting frequently. Seasoning Fowl
 To season ducks and geese, rub we'll 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 to flavor both meat and gravy Ducks and geese are sometimes stuffed with sliced apples or several onions and head of celery, but as such stt.ff1ng IS supposed to absorb the natur- ally strong flavor of these fowls, it is not intended for serving. Serve apple or gooseberry sauce with ducks and geese .-.----.
 A rich apple stuf1ng 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 rnore) 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 a quart of sliced apples Cover and cook until apples are soft, then add one cupful raisins, one and a half cupful entrants, one cupful soft bread-crumbs, one-fourth cupful sugar, one te7spoonful salt, one-half teaspoon full cinnamon. and one-fourth teaspoon ful pepper. Take from fire, mix thor ougihly, 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, tie very thin slices of bacon over the breast Bake in a very hot oven, basti.lg every five minutes with the fat in the pan The time required in cooking IS from twenty minutes for rare to forty minutes for well-donc birds. Bread stuffing seasoned with sage, onion. or both, is used if stuffing is desired. Small squares of fried mush or fried hominy garnished with currant jelly are nice to serve with ducks