Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-15

others want them scalded and then
picked and pumped in cold water;
while still others want the broilers de-
livered with head, feet and feathers on.
One family in this city never buys a
fowl other than alive: the mistress OF
the household declares that this is the
only way she can be sure the fowl is
perfectly fresh and good.
If 1t is learned that a family likes
it's fowls scalded and then plucked. do
the work properly. After the broiler
has been killed and properly bled-
whether 1t is beheaded or killed with
mouth-plunge it into scaldng water
for a fraction of a minute 1t must be
only long enough to allow the water to
get to the roots Of the feathers; longer
immersion would cause the skin to
break. which always gives the dressed
fowl an untidy, unsightly appearance.
Holding the carcass by the feet.
plunge 1t into the water, souse 1t up
and down once or twice, take 1t out of
the water and remove the feathers at
once. Strip the wing and tall feathers
first. handling the fowl gently to
avoid breaking the tender skin. Then
pluck the back and breast feathers.
using gentle upward pull, and never
pulling down in the direction of the
growth Of the feathers, or straight out
from the body.
Be careful to get off all the feathers.
leaving not even n few of the tiny ones.
A soon as the broiler Is plucked plunge
the carcass into tub or pail of cold
water; ice water is best II 1t is avail
able. Leave 1t there for a few minutes
to plump; not too long. or 1t will
shrink and look skinny and wrinkled.
and not too short a time. or 1t will
not plump up at all.
If the fowl Is wanted drawn do the
work carefully; and after the entrails
are removed. clean the gizzard and liver
carefully, being sure to remove the gall
IL
these giblets to the cavity of the car
cass. II the broiler has been beheaded,
gather up tho loose skin OF the neck,
trim of the rough and bloody edges,
pull the skin up over the stump Of the
neck and tie It there with q bit of
clean white tape or Irvine. Then cover
the end of the neck with a square of
paraftined paper securely fastened with
tape or Irvine.
II the feet have been removed, cleanse
the blood. II any, from the severed
stumps and cover them also with
squares of waxed or parafAned paper
neatly tied on. Fold the WIZ gs across
the back: with a clean cloth and ice wa
ter wash away any bloodstains there
may be on the carcass: slip 1t into a
waxed paper bag or wrap 1t in waxed
paper neatly tied, and place 1t on ice
until II Is to be delivered.
1t pays TO take extra care to make
broiiers look as attractive as possible
that is. 1t pays not alone in actual cash.
but in the good will that results In
making the casual buyer a permanent
| and satisfied customer. Anybody with a
i grain OF craftsmanship in his makeup
| can sell an inferior article once: II
takes real salesmanship, the kind that
| looks out for the future and that does
| not neglect any Of the little details, to
| establish a trade and to build up q list
| OF customers that will stick year after
year and always be willing and glad TO
! pay q cent or so more than the regular
market price Of an article because they
| know they can depend on the seller and
because the goods he sells are always q
little bit better than the other fellows