A Course of Lectures on the Principles of Domestic Economy and Cookery

if you buy the whole crackers, because, of course the manufacturers can afford to use their broken crackers--they are all perfectly good--in making cracker meal and sell that very much cheaper than they can sell the whole crackers. The question of the digestibility of fried articles of food is very often raised. You understand that the hard fried surface is less digestible than any soft surface, and many fried articles are indigestible because of the quantity of grease they contain. If you fry in the way I have told you, you will not have that excess of grease. To take the bone from the shoulder, first cut from the inside and take out the shoulder blade, cutting from the inside, avoiding as far as possible cutting through the skin on the outside. The butcher will always do this for you probably, if you tell him about what you want done. First, the shoulder blade is taken out, then the bone which follows down along the leg. After the shoulder blade is taken out put it into a kettle of water, over the fire, and boil it for awhile until you can scrape all the meat off of it. You will have to use it in finishing the dish. After taking out the shoulder blade the cutting must all be done from the inside. There will be two or three places where you may possibly cut through the skin, where it is drawn very close over the bone, but cut as little as possible. When the meat is freshly killed before the skin is dried, you may not always cut through there, but where the skin is dried fast to the bone you will have to. This may seem a slight waste of time, but this dish is desirable for several reasons. In the first place, the bone being entirely taken out you can carve it without any waste whatever and with a great deal of ease. In the next place it gives you a very ornamental dish. In fact, I am going to show you how to make a duck