. The pure food cook book, the Good housekeeping recipes, just how to buy--just how to cook. eavier and coarser. The breast ofgame should, if it is good, be full and firm and rather the whole, game will have a large percentage of fatin its composition and be less easily digested than chickenor turkey. Chickens which are not a vear old are known as » broilers, and at the present time are usually which are exactly a year old are known asprime roasters, and those over a year old are qualifiedby the term fowl. The so-called spring chicken, whichappears in the market in Ja
. The pure food cook book, the Good housekeeping recipes, just how to buy--just how to cook. eavier and coarser. The breast ofgame should, if it is good, be full and firm and rather the whole, game will have a large percentage of fatin its composition and be less easily digested than chickenor turkey. Chickens which are not a vear old are known as » broilers, and at the present time are usually which are exactly a year old are known asprime roasters, and those over a year old are qualifiedby the term fowl. The so-called spring chicken, whichappears in the market in January, weighs about one andone-half pounds. Fowls are the best from March untilJune. Turkeys are the best in the winter are usually at their best from May until Sep-tember. A goose twelve weeks old is called a greengoose. Young geese are often called goslings. Thetime of the quail and partridge is limited by the gamelaws, but as a rule we can find them on the market infall, while we have the plover through the spring andcold storage at other seasons. The grouse comes in the. Steamed Squash in on Page
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1914
