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Show Bacon. Profc'or Snvilor of tno Minnesota station rives lis in tlio following, why bacon has become eo poinilnr. In a rcferenco lo tests mndo bo na-3 It was cut In tbln slices-antl bntod or broiled in the oven until crisp nul brown. All the nt which was cooked out wns navocl nr.d caton with tho bread and other foods which mado up tho dally rare. On an avernKO about 00 per cent of tho protein and 9G per emit of tho fat of tho ration containing bacon wero dlacstcd atid about 'S3 per cent of tbo encrsy was avall-ublo avall-ublo Calculated values for bncon flono Bhowcd over 00 per cent protein and per cent dlfjcstlblo fal, llcuros which comparo favorably with Ihoso which have bcon obtained ob-tained for other animal foods. Allowing I'or cent for waste, a pound c-t bacon will contain from 0.1 to 0.3-pound dl-nostibie dl-nostibie protein and from O.-t to .06 pound dlgeatlblo fat, which Ik about Lwo-thirda na much us is found in butter. "Lean bacon contains as mucli protein and about twlco as much digestible- fat as other meats," says Professor Suydor. making mak-ing It at the same tlmo and even at a higher prlco per pound a cheaper food than other moats Hucoti fat Is easily ilInnHtod, and wlieu combined with other foods It appears lo exert a favorablo mechanical actlou upon dlscstlon-" Indiana Farmer. , |