When chickens are split down the back for broiling, or cut into pieces for fricasseeing or frying, it is a simple matter to remove the internal organs. If, however, they must be drawn for roasting, it takes some skill to do it. It is an assistance to remember that the organs lie more or less bound together in the cavity of the body, somewhat as the seeds lie in the cavity of a cantaloupe. The organs should be disordered as little as possible in the removal, as some of them, notably the gall-bag of the liver, contain substances which affect the taste of the meat if they touch it. As the chicken lies breast up, make a short crosswise slit in it a little distance from the tail. Put one or two fingers into this opening keeping them close to the walls of the cavity, and gently loosen the organs, gradually working them out at the slit. Some strength is needed for this, but it should be applied gently.
Be sure that all the organs are removed, then wash the fowl under the faucet or in a pan of cold water. Wipe it dry with a clean cloth. The washing should be done with especial thoroughness if the fowl has remained long undrawn.
Carefully separate the heart, liver and gizzard from the other organs. Cut the veins from the heart. Trim the fat from the gizzard, cut a slit in the thick part and draw the slit open; the inner lining must be removed, unbroken if possible. Wash these giblets carefully, put them at once on the fire in cold water and simmer until tender.
_Eggs._--Eggs should be washed when they are brought into the house; the shells are then clean to be used for clearing coffee or soup.
When preparing eggs for cooking, do not break them one after another into the bowl in which they are to be beaten, but put each one into a cup and them slip it into the bowl. If this precaution is not taken, an egg unfit for use may be dropped into a bowl with several fresh ones and all will be wasted.
Some people separate the white of an egg from the yolk by cracking a small piece from one end and pouring out the white, leaving the yolk in the shell until last; others break the egg through the middle by striking it on the edge of the cup and pass the yolk back and forth from one half-shell to the other until all the white has run into the cup. Whatever method is used, care must be taken that no yolk runs into the white as this prevents the white from frothing. It is on this account that the whites and yolks are beaten separately when we want eggs especially frothy. Eggs also froth better when they are very cold.