Custer weekly chronicle. [volume] (Custer City, S.D.) 1890-1931, 1911-12-02
CARVING TURKEYS.
Practical Rules Formulated for Truss
ing Fowls and Birds.

rules for trusting fowl or turkey. Thi
will not reach the CHRONICLE readers il
time for Thanksgiving this year, yet tn,
frugal housewife can place it in her cool
book, for future use.
BY following the simple methods sug
gested by Prof. Lippincott, the head o
a household can serve light and darl
meat to guests with little trouble. Th,
housewife can look with pride on th,
appearance of her Thanksgiving turkey
and carving becomes a JOY and one Ions
sweet dream to her husband.
HOW TO KILL POULTRY.
The rules
"a chicken sold ON the general mar
ket as dressed has been killed, bled and
picked. To be in best condition fol-
keeping it should be killed by piercing
the brain with sharp knife, blsd
through the mouth by severing the jug
ular vein and dry picked.
"It is now ready to be transformed
from common chicken into an extra
fancy product that often retails as high
as 80 cents pound.
'The first thing to do in bringing
about this Transformation is to SINCE of
the hair-like feathers that cannot be
plucked. Wood alcohol makes a good
fame for this purpose it is smok less
and does not give the meat any taint or
odor. Be careful not to scar the skin.
Next remove the tendons that run
up in the drum.stock that persist in get
ting in the teeth when it is eaten. In
sert the knife close to the shank bone
pass the knife all the way up and down
between the hock-joint and the foot.
In the incision thus made slip hook.
A bent nail will do. The beginner will
find it easier to remove the tendons one
at time instead of altogether. They
are easily distinguished and separated.
Give steady pull and they will come
out readily. This leaves the drnm-stock
much more tender and palatable, and as
desirable as the other parts.
ATTRACTIVE APPEARANCE.
Having removed the tendons from
both legs the shanks should be cut off
at the hock-joint. If about half-an-inch
of the yellow shank-skin is left, the meat
is not nearly so likely to slide up the
bone, as it generally does when roasted
This makes the bird appear much more
on the table. In marke citing
fancy poultry products an attractive ap-
pearance often makes a marked differ
ence in the selling price.
'To remove the neck make an incision
in the skin at the point of the back of
the neck where it joins the body. Cut
the skin along the back and then loosen
the skin from the neck. Next cut off
the neck itself, but do not cut the skin.
This leaves the head attached to the
body by the skin to be taken care of in
a later operation.
"Now slip the knife down close to the
base of the neck and cut it on both sides
and then across the top. If the liga-
ments surrounding the neck are care
fully cut it can be easily pulled off. If
an attempt is made to pry the neck off
without properly cutting the ligaments
a broken knife is likely to result. Hav-
ing removed the neck, loosen the crop
and gullet from the gizzard and also pull
out the wind-pipe. Cut the skin few
inches below the head and remove it.
REMOVE wIsHBoNE.
"Now place the bird on its rump, fold
back the loose skin of the neck, scrape
the wishbone bare and pass the knife
blade under it. Do the same thing on
the other side loosening the bone from
the shoulder in each case. The more
thorough the scraping the easier to lift
out the bone and the cleaner it leaves
the bone. This is important because a
great many people have considerable
sentiment about the wishbone and de-
sire to keep it. 1t should always be
wrapped up and sent with the bird
when sold.
"Then pass the finger along the wish
bone and free it from the meat and lift
it out.
"A great many more slices of breast
meat may be carved off without striking
the bone when the wishbone is out of
the way. This adds far more to the at
tractiveness of the bird than one would
suppose before trying it. 1t also make
possible the drawing of the bird in such
a manner that the bird is not torn and
the dressing is held in much better
shape.
READY FOR DRAWING.
"The bird is now ready for drawing.
The heart, lungs and liver can be reached
easily from the front. Insert the point
of the blade by the side of the vent and
cut entirely around it, making the small
est hole possible. Then insert the finger
and loosen the intestiDes and draw them
off. They will break off at the gizzard
if they are properly loosened. If they
are not carefully loosened before draw
ing they are likely to break several
times and allow considerable fecal mat
ter to escape into the body cavity.
"The gizzard can then be pushed out
the front way. 1t avoids unsightly tear
ing at the back. Be sure to remove the
oil sack from base of tail.
"All that remains to put the bird into
condition as an extra fancy roasting bird
is to cut couple of slits in the skin OF
the abdomen and insert the drum-sticks
and to fold the loose skin over it,"