New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1913-10-19
Rv Adelaide Beverly Stryker. II. :, Teacher
at barnard school for Girls.

SERIES OF Just HOW TO COOK"
ARTICLES WILL APPEAR IN THIS DE-
PARINIENT FOR SEVERAL MEEkS:
THESE ARTICLES WILL COVER THE
SUBJECTS OF COST AND COOKING AND
II LETTERS FROM READERS WITH FUR,
TIER SUGGESTIONS FOR COOKING MD
RIYING WILL BE PUBLISHED On THIS
PAGE.
Fowls and chickens bring different
prices in the market; fowl brings the
lower price because the hard feet, ossiled
end Of the breast bone and presence OF
hair show It TO be an older bird than
the chicken. The name chicken is given
70 poultry until it is one year old, after
which il is called fowl in the markets
Though fowls are larger and tougher than
chickens, their flesh is as nutritious as
that of the younger bird.
In selecting a fowl, choose one which
is plump and smooth. There is usually
large amount of fat in the fowl and If
this is saved and tried out it makes a
most valuable contribution TO the family
larder.
TO PREPARE FOR ROASTING.
Remove pinfeathers. SINCE, take out
tendons. draw skin back from the neck
cut off the neck close to body make
incision between the legs. and through
this opening draw the entrails. Draw
windpipe and crop through the neck open
ing. Wash the inside of the bird with
cloth wrung out of cold water and re-
move all clots of blood Stuff, sew up
opening. truss. sprinkle with salt ana
pepper. dredge with -four, place on rooster
and cook in very hot oven. Allow If
teen minutes to every pound when roast
ing a tender chicken.
LONG, SLOW COOKING.
Long. slow cooking is required to make
tender the flesh of the fowl, but if this
cooking is carefully done the flavor is not
spoiled. A simple method for steaming
the fowl is to place muffin rings IN the
bottom Of a saucepan, which has a Tight
fitting cover. Place the fowl on these
rings and cover them with hot water TO
which is added a little salt. Cover the
saucepan closely and steam the fowl slow
ly over a low gas flame until it is ten
der. turning the fowl several times dur
ing the cooking. 1t will usually take one
and one-half hours to thoroughly cook the
fowl II your kitchen equipment does
not contain muffin rings, use some other
simple device for raising the fowl out
Of the water and off the bottom of the
vaucepan. Care must be taken so That
the water does not boil away while the
fowl is steaming.
For a small family Of two or three per
sons hardly any kind Of meat can be
bought to better advantage for the needs
of the household than fowl, for it can
be made up into so many different dishes
and for this reason afford much variety
when a roast of lamb or beef would be-
come monotonous. The recipes for dew
He'd bones. creamed chicken and lunch
con chicken can all be prepared from
steamed fowl or from leftover roast fowl
or fricassee. These appetizing dishes are
most satisfactory for luncheon, breakfast,
the chatting dish or a simple dinner for
two. The meat Of a steamed fowl ran
be made up into tempting chicken salad
chicken patties, chicken la King, and 50
on down the entire list of attractive
dishes which tempt ones purse in the
restaurants With a little time and spe-
cial care about seasoning any Interested
housekeeDer can be a successful chef. a
good, plump fowl is certainly a friend
} 20 the housekeeper giving her household
nutrition and lessening the price OF the
butchers bill.