The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1916-10-24
USEFUL RECIPES

Feathers; remove hairs and down by
holding bird over flame, constantly
changing the position until all parts
. of the surface have been exposed to
the flame. Cut off the head and
draw out the pin feathers. using a
small pointed knife. Cut through
the skin around the leg about an inch
and half belo wthe leg Joint. care
being taken not to, cut the tendons
Snap the bone and take the foot in
your right hand, holding the bird
firmly in the left hand and pull off
the foot and with it the tendons. In
old birds the tendons must be drawn
separately, which is best accomplish
ed by the use of steel skewer Make
an incisiOn through the skin below
the breats bone just large enough
for the hand and remove the entrail,
gizzard, heart and liver The last
three named constitute what is
known as the giblets. The gall blad-
der lying under the surface of the
liver is removed with the liver, care
being taken not to break it. In
closed by the ribs and on either side
OF the back bone are the lungs
which are bright red in color and
spongy. These must be entirely re
moved Kidneys, lying in the hol-
low near the end of the back bone
must also be removed. The wind
! pipe may easily be removed by put
ting two fingers under the skin close
Y to the neck. The crop also, which
-. will be found adhering to the skin
close to the breast, must be removed.
Drawn down the neck skin and cut
a off the neck close to the body, 1eav
: ing the skin long enough to fasten
Y under the back, remove the oil bag
and wash the bird, allowing cold
water to run through it but not al
> lowing the bird to soak in the water.
[ Wipe inside and out and examine
t carefully to see that everything has
4 been removed.
TRUSTING: Draw the thighs close
to the body and hold by inserting a
steel sekwer under the middle joint
II running it through the body and
l. coming out under the middle joint on
Y the other side. Cut a piece about an
inch wide from the neck skin, and
with it, fasten the legs together al
the ends; Or cross the drum sticks
tie securely with a long string and
fasten to tail. Place the wings close
to the body and hold them by in
y sorting a second skewer through the
wing, body and wing on opposite
- side. Draw the neck skin under thl
. back and fasten with a small woode1
skewer, turn the bird on his breast
cross the string attached to it's tai
and draw it around each end of the
lower skewer; again cross the string
u and draw around each end of uppe1
/ skewer; fasten the string in a kno
e and cut off the ends.
, Chicken Broth.
l Il lbs. meat and bone.
II 1 at. cold water.
L salt.
IL Draw SINCE, clean thoroughly ant
=. disjoint the fowl. Remove the mea
:, from bone. Grind the meat and ado
q the bones. Put all in a sauce pan
add the water and stand in COLI
l. place and cook over moderate hea
u in double boiler for six or eigh
RS hours, or cook in fireless cooker
40 Strain and season. When cold, re
move the fat, reheat and serve.
Ill Stewed Chicken: Dress and cut u
NJ medium size chicken. Put into
IS kettle and cover with water. Ad
in salt and simmer slowly several hour:
=, until the meat is very tender. Lii
out the chicken and make thicker
- ing and add to the stock for gray,
a Season to taste.
is Dunlplings may be cooked in tn
no stock and served with the gravy
II Chicken prepared in this way ma
be cooked in fireless cooker
IL Broiled Chicken: SINCE and wip
ne and with a sharp knife cut throug
to the back bone the entire length
,n the bird. Lay open the bird and r
move the contents inside. Reno,
the rib bones and breast bone ar
:. cut the tendons at the joints. Spri
rd l1le with salt and pepper and pla
ne in a well creased broiler, broil abo
nd 20 minutes over a clear fire, turni1
frequently SO that all parts may
"' equally Drowned. Remove to a h
aW platter and spread with soft butte
Delicate Eggs.
u tbsp. butter
6 eggs.
- tsp. salt.