The Library of Work and Play: Housekeeping

by Elizabeth Hale Gilman

To the housewife who finds herself in the predicament of having a live chicken when she needs a dead one, I can say from experience that beheading is the least offensive method for the unskilled to employ. Use a sharp axe or hatchet and strike hard. Do not be distressed by the convulsive movements which follow, they do not indicate suffering. They happen because the intense throbbing thing, we call life cannot be snuffed out like a candle. Even in a small creature it is a tremendous rush and swirl which cannot be stopped on the instant. This is a piece of work which it is not necessary for a housekeeper to learn to do; she need only know that she can do it if she must. I have found in my own housekeeping that it is more economical to hire my neighbour, black Caroline to kill the chickens, because she can walk out of the kitchen door with two chickens in her hand, kill them, and come back again without interrupting the camp-meeting hymn she is singing and I am afraid I must admit that I cannot do the same thing without shivering and tears.

A few minutes after the poultry is killed it should be plucked. Some people scald it to make the feathers come out more easily; others, on reasonable grounds, heartily disapprove of this performance and insist on "dry picking." Hold the fowl by the feet and pull the feathers out toward the head, unless the skin proves to be very tender; in that case pull the other way. Carefully remove all the little black pin-feathers. Put a screw of paper on the stove, light it and singe the chicken quickly to remove hairs and down. If the head has not previously been removed, cut it off about an inch from the body. Just below where the neck and body join you will feel through the skin a rough movable lump. This is the crop and should be removed by loosening the skin from the neck and drawing up the crop between the two. Cut it off close to the body. Cut off the legs at the joint and cut out a little oil bag which you will find on top of the tail.

When chickens are split down the back for broiling, or cut into pieces for fricasseeing or frying, it is a simple matter to remove the internal organs. If, however, they must be drawn for roasting, it takes some skill to do it. It is an assistance to remember that the organs lie more or less bound together in the cavity of the body, somewhat as the seeds lie in the cavity of a cantaloupe. The organs should be disordered as little as possible in the removal, as some of them, notably the gall-bag of the liver, contain substances which affect the taste of the meat if they touch it. As the chicken lies breast up, make a short crosswise slit in it a little distance from the tail. Put one or two fingers into this opening keeping them close to the walls of the cavity, and gently loosen the organs, gradually working them out at the slit. Some strength is needed for this, but it should be applied gently.

Be sure that all the organs are removed, then wash the fowl under the faucet or in a pan of cold water. Wipe it dry with a clean cloth. The washing should be done with especial thoroughness if the fowl has remained long undrawn.

Carefully separate the heart, liver and gizzard from the other organs. Cut the veins from the heart. Trim the fat from the gizzard, cut a slit in the thick part and draw the slit open; the inner lining must be removed, unbroken if possible. Wash these giblets carefully, put them at once on the fire in cold water and simmer until tender.

Eggs.—Eggs should be washed when they are brought into the house; the shells are then clean to be used for clearing coffee or soup.

When preparing eggs for cooking, do not break them one after another into the bowl in which they are to be beaten, but put each one into a cup and them slip it into the bowl. If this precaution is not taken, an egg unfit for use may be dropped into a bowl with several fresh ones and all will be wasted.

Some people separate the white of an egg from the yolk by cracking a small piece from one end and pouring out the white, leaving the yolk in the shell until last; others break the egg through the middle by striking it on the edge of the cup and pass the yolk back and forth from one half-shell to the other until all the white has run into the cup. Whatever method is used, care must be taken that no yolk runs into the white as this prevents the white from frothing. It is on this account that the whites and yolks are beaten separately when we want eggs especially frothy. Eggs also froth better when they are very cold.

They are beaten before they are used because we sometimes wish to put air into a mixture by this means.

Fish.—Large fish are usually prepared and sold in pieces by the fish dealer. Small fish are usually left whole and should be cleaned as soon as possible after they are bought. First remove the scales by scraping them toward the head with the back of a knife. Hold the knife flat that it may slip under the scales. Have a pan of cold water at hand in which to rinse the knife frequently. Cut off the head just below the gills. Slit the body at the thinner edge and remove the entrails. Run the point of the knife along the backbone to remove the blood which lies there. Cut off the tail last, as it is a convenient handle. Shad containing roe must be slit very carefully, that the roe may not be cut or broken. Fish which are to be served with heads and tails on are slit from the gills half way down the body and the entrails removed as before described.