. The standard domestic science cook book. ish should be pulled by the storekeeper, andfish should be sold at net weight after pulling. To be a good caterer, it is not always advisable to buy wherefood stuffs are sold the cheapest because of the fact that meats,vegetables and other products may have been kept in unwhole-some places before being offered for sale. The good housewifewill always aim to buy direct from a good market-place, fromfarmers wagons or from first class stores. It is poor economy to purchase anything simply because it ischeap; this is especially true of food articles. Bewar
. The standard domestic science cook book. ish should be pulled by the storekeeper, andfish should be sold at net weight after pulling. To be a good caterer, it is not always advisable to buy wherefood stuffs are sold the cheapest because of the fact that meats,vegetables and other products may have been kept in unwhole-some places before being offered for sale. The good housewifewill always aim to buy direct from a good market-place, fromfarmers wagons or from first class stores. It is poor economy to purchase anything simply because it ischeap; this is especially true of food articles. Beware of wiltedvegetables, decayed fruit, tainted meat, cold storage or cannedgoods, which may be offered at low prices. To avoid dangerto health or life, take every precaution to select only the best. There are of course, many conscientious dealers but there arealso others who cannot be depended upon. The constant effortof speculators is to put meats and provisions into cold storageas soon as received. All cold storage food loses its Department 29. THE housekeeper or cook cannot be too thoroughly posted regarding theWhys and Hows, or the various methods used in Domestic Science,The time required for boiling certain meats, frying, roasting, baking^clarifying fat, larding, the dressing of poultry, preparation of eggs and vege-tables must be carefully watched in order to obtain the best results. CLEANING AND DRESSING POULTRY. The best time for chicken is from May to November; caponsin the winter; turkeys and geese from October to January; youngpigeons in June and July; ducks from August to November. Chickens and turkeys may be killed by cutting the throats orlike ducks and pigeons by chopping off the head; geese by thrust-ing in a knife just back of the skull. Young chickens and pigeons should be hung over night ina cool draughty place; old hens, capons, ducks and turkeys, twodays; geese three to four days. If a fowl is not drawn When bought, draw it at once, and ifthe sligh
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