1. POULTRY is the term used to designate birds that have been
domesticated, or brought under the control of man, for two purposes,
namely, the eggs they produce and the flesh food they supply. All the
common species of domestic fowls--chickens, ducks, geese, turkeys,
guinea fowls, and pigeons--are known as poultry. However, none of these
species is included under this term unless it is raised for at least one
of the two purposes mentioned. As the term is to be understood in this
Section, poultry includes all domestic fowls that are killed in order
that their flesh may be cooked and used as food for human beings. Of
course, many wild birds are killed for the flesh food they furnish, but
they are classed under the term _game_.
2. Poultry is probably never a necessity in the ordinary dietary, and
when prices are high it is a decided luxury. Still it does aid
materially in relieving the monotony of the usual protein foods, and it
supplies that "something out of the ordinary" for special occasions.
Then, too, it is often valuable in the diet of an invalid or some person
with a poor appetite. Poultry is, of course, used more in some homes
than in others; yet there is scarcely a home in which it is not served
some time or another. A knowledge of this food and its preparation and
serving will therefore prove to be a valuable asset to any housewife.
3. To arrive at a knowledge of the use of poultry as a food, the
housewife must necessarily become familiar with its selection and
purchase. Then she must give attention to both its preparation for
cooking and its actual cooking, and, finally, to its serving. In all
these matters she will do well to adhere to the practice of economy,
for, at best, poultry is usually an expensive food. Before entering into
these matters in detail, however, it will be well to look into them in a
general way.
4. In the selection of poultry, the housewife should realize that
poultry breeders have so developed certain breeds, even of the same
species, that they are better for table use than others. The flesh of
any breed of poultry may be improved by feeding the birds good food and
giving them proper care; and it is by applying these principles that the
breeders are enabled to better the quality of this food. Other things
also influence the quality of poultry flesh as food, as, for example,
the way in which the poultry is prepared for market and the care it
receives in transportation and storage. Unless these are as they should
be, they have a detrimental effect on poultry, because such food is
decidedly perishable.
It is possible to exercise economy in the purchase of poultry, but
before the housewife can do this she must be able to judge the age of
each kind she may desire. On the age depends to a great extent the
method of cookery to be followed in preparing the poultry for the table.
Likewise, she must know the marks of cold-storage poultry, as well as
those of poultry that is freshly killed; and she must be familiar with
the first marks of deterioration, or decay, that result from storing the
food too long or improperly.
Economy may also be practiced in preparing poultry for cooking. To bring
this about, however, the housewife should realize that the best method
of preparing any kind of poultry for cooking is always the most
economical. It means, too, that she should understand thoroughly the
methods of drawing and cutting, so that she may either do this work
herself or direct it.
The way in which poultry is cooked has a bearing on the cost of this
food, too. For example, a young, tender bird prepared by a wrong method
not only is a good dish spoiled, but is a waste of expensive material.
Likewise, an older bird, which has more flavor but tougher tissues, is
almost impossible as food if it is not properly prepared. Both kinds
make appetizing dishes and do not result in waste if correct methods of
cooking are followed in their preparation.
Even the way in which poultry is served has a bearing on the cost of
this food. For this reason, it is necessary to know how to carve, as
well as how to utilize any of this food that may be left over, if the
housewife is to get the most out of her investment.
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