The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1915-04-30

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POINTERS IN BUYING.
How to Tell Young Chickens From
Old, Tender From. Tough.
Contrary to general belief, the youth
and tenderness of a chicken should
not be Judged by the softness Or hard
ness of its ~breastboness for a young
chicken that has been allowed to run
at large through the tall grass and
weeds will have a hard breastbone
ever If Il is a few months old owing
to the exercise of the muscles and liga-
ments in walking. On the other hand,
a chicken which is kept in a dry pen
will have a soft breastbone. The best
way to test the tenderness of a chicken
or, in fact, any poultry is to take the
muscle between the wing and the lung
in ones finger. If this muscle is soft
enough to allow the finger and thumb
to meet n may be quite sure that the
bird is tender. Another way to Judge
is by the texture Of the skin. If the
skin is Of a fine. grain the chicken is
young; IL the skin is coarse the bird
is old. However, it is easier for the
housewife to judge by feeling the mus
cles.
The white skinned chicken is often
as good as, sometimes better than, the
yellow skinned bird. The blush look
that these white chickens have is
caused by the thinness Of the skin,
which causes the flesh to show through.
In selecting chickens don't take those
that have an excess Of fat. This extra
fat is caused by overlooking, which is
done in order to bring a higher price in
the market, but it does not enter into
the flesh Of the chicken and is Of very
little value. The best chickens are
those with firm flesh evenly distribut-
ed. In these chickens the fat cells are
distributed through the flesh of the
bird and when they burst in the cook
ing add to its tenderness.
If you happen to buy a bird that has
wind in its crop you may be pretty
sure that that chicken has a sour stom-
ach and will make anything but pala-
table food. However, II you happen
to have a chicken Of this kind don't
throw 1t away in despair. Remove the
crop and carefully wash out the chick
en- with salt and water, bicarbonate Of
soda and water, vinegar and water or
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l.. Here are a number Of other points
about judging game: In selecting game
take only the birds with round tips to
their feathers. Birds whose feathers
have pointed tips are old. Another
way is to examine the small feathers
on the under side of the wings. If
they are short the bird. is young; If
they are long and stiff the bird is old.
Still another test Is to bend back the
beak Of the young bird. II It breaks
easily the bird is young.
In preparing wild duck and other sea
fowl. If an onion is boiled in water for
about a half hour and the liquid used
in basting the bird 1t will remove the
fishy flavor. The bird should be then
slashed with a knife and basted in
lemon Juice.
The onion is very valuable as a pre-
%servative, too, and, If for any reason
you cannot use the chicken or bird on
the day you expect, peel an onion and
place It inside the bird and it will alb
sorb all impurities: ..rMsaakzs!*rr
How to Draw Thread. Easily For Your
Hsnnstitchino.
When drawing threads for hem.
| stitching or drawn work wet q small
brush, rub over it white soap until 1t
fathers, then scrub the threads that
! you are going to draw.
| You will be greatly astonished to
find how easily they will come out
without breaking when you treat the
goods Iii this manner.
Some womea, stSw small snap fasten-
ers to the brfm Of the motor bonnet
and also to several wells, SO that q
change Ut wells may be effected quick
" when the costume calls for particu-
Ar color or when one veil has become
damp or dusty midway Of the trip and
one wishes to freshen up a bit befcre
entering q restaurant.
Hsw 70 Taks orsass Fran Wssawerk.
A little gasoline on 4. ciotA will re.
move grease on the w0odwUrk around
Z gas stove or on the Stove itself. ID II
BY magic. thus saving much time and
strength. II all the Woodwork IL gone
over Ia this way aAout once a month
the hardest part 0f the housekeeping
win be elfminaked. OF course. great
care must be exercised not to use the
gasoline near sn open flame Of any
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