Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-04-21
By MRS. ELSIE c. MCKAY
POULTRY
With Word on the Proper Care of
the Refrigerator

the Refrigerator
Poultry as the principal dish on the
family menu, takes FIRST place at this time
Of the year. despite the fact that the sea-
son for Delaware shad and brook trout Is
on. II is doubtful II there is anything to
equal a nicely Drowned, well-served fowl
IN tempting the lagging spring appetite.
Under the heading Of poultry come all
domestic fowls-chickens, capons, turkeys.
ducks. geese. guinea fowl, pigeons and
squads.
Just now new spring ducklings are quite
plentiful and very tempting at 80 GERS
pound. 4 to pounds apiece, and SQUAD
ducks, Hs to pounds apiece, at 30 cents
Capous are excellent and plentiful. New
guinea fowl are also to be had. Chickens
are not quite so plentiful as they might
be- but are good and fresh.
Fortunately no cold storage ones are
in the market now, with the exception OF
some broilers from the West
SQUADS are here In abundance and are
ell fresh
TURKEYS still remain. but as the turkey
has fret preference from Thanksgiving to
New Years there is not much demand at
this season
CHICKENS
with the use of tho Incubator system
now in vogue 1t Is possible to find always
the markets well stocked with young
chickens suitable for hroilng.
"Broilers" although they make very
dainty, delectable dish, arc not rich IN
nourishr1ent. and form more of an appe-
tizing morsel than a substantial food
They are not by any means economical.
Chicken is especially easy of digestion.
In selecting chicken It Is always wisest
70 choose fowl Weighing to pounds,
as there is practically tho same waste OF
entrails. etc in small chickens. Always
choose a plump chicken, preferably a hen
with sufficient fat to make It plump but
not enough TO increase its weight mate
rally. Avoid old hens. especially those
with tremendous bulk at the end of the
breastbone They are expensive even at
half price, as the ntestines, fat and eggs
which they contain often weigh l'a to
pounds, and the flesh is neither Well
Favored nor tender.
The end of the breastbone remains car
tilagc until chicken is about one year
old II this is pliable 1t denotes young
chicken, and especially may you be sure
of Il where an abundance Of pin feathers
is present II long hair abounds YOU may
be certain 1t denotes age. as also do scaly
feet although If the feet are tender and
the breatsbone is timber you may be as
sured they are Young
The yellow-skinned chickens are pre-
ferabe and are supposed, as are yell
iow-shelled eggs, to possess more nCuTish-
ment Be this as It may however. the
yelow~sklnned chickens make the rich
est dish When there is more fat than
Is necessary for broth and gravy. skim
off the top after cooking, or peel 1t from
the meat before cooking and render it,
II can be used instead of butter in fry
Ing and seasoning. we'll as for short
ening in pastry. biscuits, or even in cake.
Never allow any oils rendered from any
meats to be thrown away. They all
may be used to good advantage.
A UiCp n serving rOnstad fowl
is to have 1t Drowned and garnished with
sprigs of celery bound to drumsticks and
extending out in place of feet Also
arrange a bunch of celery tastly at the
neck for the head Have all placed on
a bed of cress and carrots
Steamed or friCasseed chicken is de-
licious served in a border of rice, Boiled
fowl is excellent served with a rice border
or with oyster, egg or celery sauce,
Planked chicken. dish out of the ord
nary, is a splendid way of serving Mary
land fried chicken. Dreaded chic. ems,
Southern style, must not be forgotten,
either Since casserole cookery has been
very much the vogue, this excellent way
OF cooking chicken is also afforded.
III a large, meaty chicken is purchased,
there will usually be enough left over
to combine with potatoes and make n
nice baked or steamed chicken pie. Chick
en- croquettes can he made from the odds
and ends, as well as creamed chicken
on toast, or patties.
Jellied chicken makes a dainty luncheon
or supper dish for warm weather. as
does also mayonnaise chicken. consist
ing of nice slices of white meat served
on platter with mayonnalse over it and
garnished with cress
Jelied chicken is made by taking chick
en- which has been boiled until the meat
falls from bones and the stock is reduced
10 about three-quarters of a cup; strain
and skim off fat: season; decorate bot
tom of a mold with parsley and slices
of hard-boiled eggs pack in meat freed
from the bone and we'll seasoned, Pour
on stock and place mold under heavy
weight Keep in a cool place until firm.
In warm weather II is sometimes neCes-
sary to add teaspoonful of gelatine to
the stock In order to make II iell better.
Capons are tender and delicious, and
as they always command a high price
they are much better cared for than
ordinary barnyard fowl They have the
tenderness of very young chickens, with
the rich flavor of maturity. Prepare
capons the same as chickens or turkey.
Stuffed and roasted they are best oysters
make very good filling.
DUCKS
There are celery-fed ducks in market
now-those fed for one week on celery,
which imparts an extremely delicious
favor to the flesh However, IL these are
not always procurable, the delicious
favor of celery can be obtained by putting
a few tablespoonfus of minced celery in
the body before II is cooked. Parboilins
duck removes some of the oily flavor.
To select young ducks watch for soft
underbill. In bending II easily breaks,
and the webbing of the feet is soft, They
should be sufficiently fattened to have
plump breasts.
Deviled duck is a dish frequently used
a. stag dinners and generally liked.
kaa.t1 81 nal and lot
II cool Remove skin and bones, cut