| Show TIPS GIVEN ON BUYING TRY I 9 I II I Dealers Explain Me Methods hods of Telling T the Ages of I Dressed Fowl Because farmers hold true to tile the antiquated custom of bringing In the market goods before beCore the holidays and then settling down In peaceful quiet I and monotony for tic the rest of the I winter and because as a result the I 1 honest housewife and aud her family are aro aroI I forced to eat frozen frozen fowls for dinner din din- ner nor It behooves her to know what she I purchases for her money Accordingly a few hints have been given out b by the of Salt Lake advising the women purchasers of the city in the matter of or buying I winter chickens Practically the only fowls on oil the market now are chickens frozen and I. I frozen turkey Even the latter has after the holidays until there are but very cry few in the city cIty's s meat Bleat shops As the frozen variety seems to predominate in iri the market the hints prepared touch that class Particularly To pick pic a a. good bird take the following fol fol- lowing Jawing tips When hen purchasing a frozen turkey or chicken note the eyes ees It If the eyes ees are bright and full the bird is fresh If It the tho eyes are stale and shrunken and the feet dry and hard I when the bod body turns dark and greenIsh greenish greenish green green- ish or becomes slimy the bird is in ina a decomposed condition The flesh of a good bird should I neither be flab flabby b nor stiff but should press evenly When a bird is fixed right it is difficult dif fic lt to distinguish between cold storage storage stor star age and fresh freshly I killed poultry In a young broiler the breastbone breast bone may be casH easily l bent ent In a bird birda a a. year or so old it will be brittle and andin andin andin in an old bird exceedingly tough and hard to bend or break breal When making this test look out for dealers It is the custom in some places carefully to break the Ithe end of the breastbone before showIng show show- Ing the bird thus rendering the test worthless I I The feet of or a young bird are soft I and smooth becoming hard and rough I a as the bird advances ances in point of years yearL Turkeys a year ear old ld have black feet Later on in years the color turns turns' to pink then to gray and dull colors In ducks and geese the flexibility of the windpipe is a mark marl marlof of youth The supply of fresh chickens In Salt Lake at this season of or the year vear is short according to the deal dealers rs and p practically call t trite only available supply I is the birds that have been frozen The term terra frozen does not necessarily I mean that the bird has undergone under under- gone the refrigerator process of or cold I storage It means in most cases that I the as a point of at san sanitation sanita tion Uon have frozen the birds until they f are of or Under Under- this system itIs it itis is believed the birds birds- can bo be more hygienically kept and if Il the chicken or turkey as the case may be is not sold within a few days It will not spoil spall The danger in this system is the danger of at thawing thawing- them thorn out too soon before cooking Spring kens are arc selling at 25 cents in most stores Hens are taking the same price The first shipment of strictly fresh California eggs has Just been received received re re- re- re in Salt Lako Lake The eggs are selling at 60 50 and 55 cents a dozen and according to the dealers were not delayed in transit tho the railroad Continued on page O I. I TIPS GIVEN Continued from i page 3 service between here and the Western coast being beug in excellent condition Tho The fruit and vegetable line has not nol changed during durins the past week Some Odd Dishes Described By Louise Palmer Weber Last week eek on account of or the storman storm an and late trains and various arlous other reasons rea rea- sons Including my presence in Colorado for the Christmas season teason m my copy for formy formy or orm m my Telegram readers renders was late in reach reach- Inc press Today I will follow oUo a n request for or odd dishes antI and at the tho them same m time economical ones onee The These c dl dishes cliches hes are rated L by thC number of ot nutritive units per pet cent they carry I Ju Tugged ed rabbit An An old dish I Have the tho rabbit dressed cd and disjointed I by tho the butcher Soak each portion In salt r water an hour tIr dry on a c. towel and ant antron roll ron In flour Butter a casserole an earthenware dish liah or 01 a R. closely covered erell crock well i lay lav the tue rabbit portions ns in the dish carefully t season caon with bits of onion green reen pepper I salt Iatt and celery leaves lel ConI closely anti and cook an hour hourIn In a quick oven both burners turned turne well on then remove remo from oven por porI 1 I pint of hot mill over rabbit and return to oven Reduce heat and cook slowly another hour houi- lour and a half haIr You ma may I If you want a 8 r real l l n Ush di dish h. h add cup CUE of sherry wine to the tho gravy rW for sauce This Thin I Is excellent served around a mound of ot well boiled rice or mashed potatoes parsley onion and celery leaves heaves as garnish Tho sauce sauco or gravy ma may b served from preen green pepper cases If you ou like Stuffed Use cabbage e Use only the tender leaves wash them well weB and place In tn cold water till ready to use Prepare the following stuffing 1 cup sausage pork ly 2 cup CUll cracker 2 I eg eggs Jf cup milk Mix lIx well WeIl and allow to stand stanl till the cJ cracker crumbs have absorbed d most of the moisture o of tho the milk and eggs Roll RoH about 1 tablespoon of the tho mixture In III a cabbage leaf l and fasten with a toothpick or tie with twine Drop In boiling water waLer and cook about 45 43 minutes Tuna fish a la Ia Kin King 1 can cart tuna fish 1 pint milk 2 tablespoons butter 2 tablespoons flour H r cup strips of ot pimento 1 tablespoon minced onion 2 a hard boiled eggs b minced Salt and pepper to taste Make n n. cream sauce combining butter butter but but- ter and flour and milk In the thc usual way ay using a double boiler add the tuna flan onion pimento eggs C and serge either In patty patU shells L or on tO toast Onion tops chopped well may be used in place of or I minced onion onton and the green Teen cOlorIng adds to tho tasty sty appearance of or the dish I |
