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.
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