Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1918-12-01

ment The last two are classed to-
gethcr under contingency for simpli-
fled record keeping.
In our next issue we will discuss a
detailed food account pointing out
the many points OF advantage in
keeping this account.
Cold Storage Chickens.
a real Thanksgiving will be cele-
hrated this year In every home ana
the proverbial turkey will again find
its place on the table as the center
piece.
There will he celebrations in many
homes. however, where the old fav-
Orite. chicken or roast, Will be the
piece de resistance. Chicken is pre-
rerred by many as II is less dry than
turkey.
| have heard people in hotel din
ing rooms ordering chicken and then
comp plaining because IL was either
TO high in price or cold storage. This
should be considered before the
order is given.
We all know that when chicken is
cheap and plentiful quantities are
put IN cold storage, TO be released
when the market supply is low. AZ
they are raised TO full growth In a
very short time, we may use them
In order TO save the beef, pork and
mutton. all OF which takes years to
raise.
A satisfactory method Of freezing
and storing poultry has been main
tained by the national packers. This
method has overcome the greater
part Of the prejudice formerly shown
by people thinking frozen poultry
unwhoIesome.
II is a simple matter keeping the
fowl In good condition from one sea-
son Of production TO another In well
constructed cold storage warehouses.
providing the birds are received ut
the cold storage properly dressed,
chilled, packed and with such
prOmptness that decomposition has
not started.
Poultry even in the best condition
is not improved by staying in cold
storage too long. Nine months In the
longest time II may he kept. After
that time the flesh IS still wholesome
but much Of the flavor Is lost.
The thawing OF frozen shicken Is
very important 1t was formerly the
custom to put them In cold water.
This is apt to extract considerable
flavor. The best method is To hang
the bird In cool air, at the tempera-
ture of the ordinary ice box for
20 hours. This time is sufficient 70
thaw the usual size bird. Perhaps II
slightly longer time for roasting
chickens.
There should also be some circuln-
ton of air, that the moisture which
settles on the skin OF the chicken
may evaporate SO thawed. a bird
well prepared and stored for n rea-
sonable length OF time--that is, from
one season OF production until the
next as IA maximum will have "A
clear. fresh color In the skin, which
win hc soft in texture. slipping easily
from the muscles beneath 1t. The
flesh Of breast and thighs may be
very slightly deeper in color than in
the f,seh specimen, but 50 little that
the cnange IN negligible from Il prac-
teal viewpoint.
The interval between the thawing
OF cold stored poultry and It's receipt
by the housewife cannot be too short
in the interests OF good, wholesome
food II is far prefera bic TO deliver
the goods to the consumer hard
frozen.
IN Economy Staple.
(Ry JEAN PRESCOTT ADAMSD /
Since the first meat conservation
days, dry sausage has ben popular
meat saver with hundreds Of up and
doing women who had not realized
its possibilities before.
The advantages OF the dry sausage
are many and varied, ~ a little In
vcstigatior will show. II viii. keep
Indefinitely without ice, It is highly
nourlshing food. and It
is economical, for little OF II goes
a long way thai is a very little
sausage combines pleasantly with n
great deal of bread,
In all European countries the dry
sausage is a stable, universal food,
en- Dyed by people OF all classes.
The fact thar sausage is the popu-
lar Informal lunCh dish. makes 1t an