FOWLS are better if killed the day before using; and during the winter months, keeping a longer time is an improvement.

All kinds of poultry and meat can be cooked quicker by adding to the water, in which they are boiled, a little vinegar, or piece of lemon; a piece of soda (baking) the size of a pea will answer the same purpose. A tainted fowl will loose the bad taste, or odor, if cooked in this manner; if not used too freely no taste will be acquired. One tablespoonful of vinegar will usually prove sufficient.

A fowl to be stewed should be dropped in cold water; this extracts the juices and renders the' gravy richer. To be boiled whole and preserve the juices, it should be put in boiling water.

A lump of charcoal put inside a dressed fowl will preserve it fresh. Packers would do well to remember this.

Half a tea cup of rice boiled with chickens makes them look white.

A little salt pork boiled with chickens improves the flavor for many. If pork is used no salt is required.

The giblets of a fowl are the neck, pinions, gizzard, heart and liver; to this list some cooks add the head and feet.

Lard rubbed over a fowl that is prepared for roasting, or thin sliees of fat pork laid on the upper part, will prevent burning.

Chickens only should be scalded; other fowls and game should be picked dry until the feathers are removed except the down.

Pour boiling water over them; this will swell the fowl when the down can be rubbed off. Boiling up first in a piece of old blanket for ten minutes will help somewhat. The hair may be singed with a burning paper.

To truss a fowl is simply to tie or skewer the legs and wings down-to the body for convenience in roasting.

Hen turkeys should always be used for boiling as the flesh is whiter and more delicate.

How To Dress And Cut Up Poultry

After picking and singeing make an incision at the lower part of the breast bone. Cut off the oil bag and remove the entrails, carefully preserving the giblets. Remove the gall bag from the liver with great care. Make an incision through the thick part and first lining of the gizzard, peeling off the fleshy part. Clean the heart and throw all into slightly salted water. Cut off the feet at the first joint, cut a slit in the neck and take out the wind-pipe and crop; then wash the fowl carefully inside, rinsing in salt water is desirable.

To cut up a chicken or other fowl after drawing, cut off the wings and legs at the joint that unites them to the body. Separate the joints of the legs and wings. Extend the incision at the lower part of the breast bone, then with the left hand hold the breast of the chicken, and with the right bend back the rump until the joint in the back separates. Cut the piece clear and put in water. Separate the back and breast, cutting downward toward the head and taking off the breast with the "merry thought" or "wishbone." Cut the neck free from the back. The breast may be livided through the center, and each side cut in two or more pieces according to the size of the fowl.