OCR Text |
Show CHICKEN ECONOMY Housewives can help tho meat situation situ-ation by buying three pound broilers and friers and refusing to use "squab chickens" weighing a, pound, one-half or less. Dressed poultry specialists of the United States department of agriculture agricul-ture urge this as a conservative measure. meas-ure. Serving under-developed or "squab chickens" in hotels, resturants and homes is regarded as a waste, for if kept four weeks longer, including two weeks of crate freshing, such fowls would weigh about three pounds. Moreover, under proper feeding, a chicken makes the extra flesh largely from byproducts, not ordinarily used for human food, such as buttermilk, skim milk and low grade grains. |