The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1914-12-09

lcompletely. the r0undneSSi OF the In
testines will be lost and the folds
of the intestines will stick together
There will also be an undue amount
of sliminess and an unpleasant odor
4 which is not found in a properly
chilled bird. There is, OF course, al
il ways some odor when the body cave
lily Of bird Is opened, even IL It is
LUST killed, but this odor is quite dft
iferent from the pronounced smell
j which comes with decay. An unscrupr
Eulous dealer can not foist bad birds
4 o. the housewife who dresses the
f'chfcksns herself and knows how to
INTERPRET what she sees and smells.
i The skin Of a chicken will tell the
housewife whether the bird has been
properly dry" picked and "air
chilled or whether it has been seal
ded" in order to remove the feathers
The skin OF a dry picked chicken Is
Il flexible, translucent with the feather
lpapillae plainly visible and contains
short hairs which have to be removed
Iby smuggling. II chicken has been,
scalded, the skin is hard, thick, close
L to the muscles underneath and all
lmost free from these hairs The skin
lof dry picked chicken; which has
\ been chilled in water has lost the.
ilpowdery look which is CHARACTERISTIC
and Is shiny, thicker than when air
lchilled, and it is scarcely possible to,
iEsee the pink muscles underneath as,
one should be able to do. A water
tchilled chicken is also fraud to the
buyer because 1t absorbs water, which
lis charged for at chicken prices.
Housewives should insist on dry
(. picked chicken, because any wetting
1 Of a chicken, and especially scalding.
lessons or destroys the delicate flavor
D of the meat.
4 How to Draw a Chicken
Following are the directions given
4 by the poultry dressing specialists OF
the department for drawing chick
en- at home:
a. Hold the chicken by the legs
and run It quickly over the flame from
q loosely twisted lighted newspaper
which, for safety, may be laid in q
coal bucket or ash tray This will
remove the fine hair. Remove any
pin feathers with the aid of a sharp
small knife blade. The charred hair
may be washed off later.
(2) Cut the legs of below the
knee joint. If the legs are cut above
the knee joint, the flesh on the drum
stick will be pulled back from the
end.
(S) Cut the head of, leaving as
much of the neck as possible, then
push the skin of the neck back and
cut the neck off quite close to the
body. The envelope Of the remaining
skin gives the dressed bird heater
appearance. The neck bones with the
adhering meat make valuable adj
dition to the giblets. The outlet and
windpipe are, Of course, on the neck
and must be pulled away.
(4 To remove the entrails. make
an incision about 2 10 inches IN
length across the abdomen and as
close to the vent as possible. In
making this incision, be careful not
to penetrate the intestine Slip the
fingers in first, and gradually insert
the whole hand through the slit into
the body cavity. Work the viscera
loose from its attachments by sliding
the fingers over the inner surface of
the body walls. In this way, after a |
little practice, the. vlscera can be re-
moved quickly and easily. The lungs
will almost invariably tear, leaving
shreads sticking to the back. These,
and the kidneys of the chicken. which
are two long, dark red bodies lying
under the skin OF the breast, when
each side Of the backbone and firmly
fastened, should be removed in pieces.
The rest of the viscera. including the
loosened will come out in mass
through the incision. The intestine is
still attached to the bird at the vent. /
To separate it Clearly, the tube should
be picked up Just as close to the vent
as possible and its contents pushed
we'll back from the vent. Then cut
closely around the vent, holding the
intestine tightly between the fingers
to insure: cleanliness Run a stream
LOT water through the slit into the 4
body cavity in such wise that 1t flows
out through the vent and cleans the
short piece OF intestine still remain
ing. Then cut both vent and intes-
tine away, leaving neat, round hole
lno larger than is necessary.
\ To prepare the giblets, detach the
heart, glzzard and liver, taking great
care not to break the little green gall
bladder .ttached to the liver, which
contains very bitter liquid, which,.
/ IL allowed to escape, will give. q BIT
ter flavor to- the giblets and gravy.
This gall bladder is so close to the
liver that some liver tissue must be
cut away, to be on the safe side. The
color Of a healthy chicken. liver may
vary from yellow to dark red. To pre-
pare the gizzard, hold It with the
thin edge toward the palm Of the
hand and make an incision the whole
| length along the thick side, being
careful merely to cut through the
muscle, but not into the inner sac.
Then open the gizzard as you would
a pocketbook and remove the inner
sac which is full OF gravel, II pos
sible without breaking it.
Finally, wash the chicken and glib
lets in clean, cold water. but do not
| let the chicken soak In the water, be-
cause the finest favors Of the meas1
and much nutritive material are dis
solved in the water.
Once the chicken Is dressed and
washed, put It at once in the coolest
place available and keep it there I'M
til 1t is to be put on the fire. The