publication context
Good Housekeeping, Page 39
GOOD HOUSEKEEPING 39
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40 · View context source ↗
Source evidence: GOOD HOUSEKEEPING 39
Editorial context
Introductory guidance by L. M. Annable detailing visual and tactile indicators for assessing the freshness and quality of chickens and older fowls prior to cooking.
Original
To Cook Chickens By L. M. ANNABLE
CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n40
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n40, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Details
This entry has no structured recipe.
- Item type
- Household advice
Names & connections
Source context
contributor
Contributor
By L. M. ANNABLE
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40 · View context source ↗
Source evidence: By L. M. ANNABLE
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