The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1910-09-30
CHOOSING H FOWL
POINTS HOUSEWIFE WILL DO
WELL TO CONSIDER.
Small Matters Tell Of Much Of Advan'
tage to the Prudent cook-Treat-
ment Of Old Turkey a Matter
Of Some Moment.

In choosing poultry the age Of the
bird is the principal thing to consider.
The best chickens are plump on the
breast and back, with smooth, yellow
legs, skin that tears easily, and the
lower part of the breastbone soft and
pliable. If the bird selected has a
.uft of clean feathers at the knees and
neck the buyer will be certain of it's,
excellence, for only the higher priced
chickens are sold in this way. Cold
storage chickens, which are practically
poisonous to delicate stomachs, look
bruised or very yellow, and the meat
Is dry and generally tasteless.
A young turkey may be known by
It's short spurs and black and smooth
.egs, and the age of a young duck told
by tearing the skin of the foot be-
tween the toes. Ii it comes easily
apart the duck is young; if the skin
stretches like rubber the bird is old,
The gcod-eating goose is the one whose
winG?ipe makes a cracking sound I'm:
der pressure between the fingers, and
whose underlying skin breaks through
lelicately when the thumb is pressed
against it. All poultry should hang for
Is hours in a cool place after the kill
ing. II it is cooked before this, or the
blood is not properly drained off. the
flesh will be tough and unwholesome.
The dry-picked fowl tastes 80 per
II better than the one which has
oeen scalded for the removal of the
feathers. The plucking is easily done
while the bird is still warm, and if the
intestines are removed before it is
aung up for the day and night it will
De all the sweeter. This rule applies
20 all birds, domestic or wild, though
where a wild turkey or duck needs to
De kept for two or three weeks before
eating it need not be drawn. Epicures
ike their wild birds hung up by the
DILL; when this gives way and the
bird drops to the ground it is thought
ready for eating.
Old fowls or geese are made more
tender if rubbed outside and inside
with salt and left this way over night.
A final good washing with soda will
make the flesh still more delicate. An
old turkey may also be rubbed with
salt over night. and be treated, as well.
to several teaspoons of vinegar. When
ready to cook it wash all the vinegar
away and rub the bird finally with a
freshly cut lemon. Guinea fowls and
rabbit are not fit to eat unless they
have been kept hanging up in a cool
place quite ten days after being killed.
The freshness of fish may easily be
told, ven in the coolest weather.
Look always for color in the gills, for
fresh whole eyes, and for bright scales.
Never take a fish which looks dull and
dead, for this means it has been q
long time out OF water. The safest
choice is made from those lying on the
tables and not from the ice box. Trust
the nose a little, too. Ii the fish smells
rank, is family suggestive of carrion,
aee its presence. 1t may be quite
stale, frozen and refrozen to conceal its
u condition. Five minutes in a hot
kitchen would make such a fish I'm.
oeaIable. Before cooking any fish
wash it thoroughly in cold, sailed wa,
ter. 1t must then be carefully dried
On a clean towel, OF it will be soppy
when cooked.