Show Heres Here's a Different Meal With an Old Favorite Bacon Is Really Versatile By RUTH CHAMBERS For breakfast lunch o or OJ dinner dinner dinner din din- ner bacon fits into the menu perfectly because it is one of the most versatile of meats It lends Its smoky taste tempting tempting tempting tempt tempt- ing flavor to other foods making making making mak mak- ing the meal satisfying and un- un With its high proportion proportion proportion tion of fat bacon baco is a good source of energy It is easily di digested digested digested di- di and good for all members members members mem mem- bers of the family children as aswell aswell aswell well as grown Bacon is easy to cook It can be broiled fried or cooked in the oven It can be cooked alone or with other foods Diced bacon lends added tastiness to scrambled eggs or oran oran oran an omelet or to creamed vege vege- tables Slices of bacon placed over the top of a meat loaf add to its flavor Bacon may maybe maybe maybe be used in this way across the top of a roast which is lacking in fat such as a veal roast Cook Bacon Slowly In cooking bacon one should guard against using too high a temperature Place it in a cool frying pan over a low heat Do not cover Pour off the fat as it accumulates Turn the slices frequently Cook until the bacon is a light golden brown and evenly crisped Place the bacon on absorbent paper to drain excess fat An easy way to broil a large quantity of bacon is to place a aMiss aMiss aMiss Miss Chambers Suggests for DINNER Navy Bean Soup Stuffed Bacon Slices Potato Chips Buttered Peas and Carrots Gelatin Salad Hard Roll Butter Sliced Peaches Coffee single layer of slices on a cool broiler rack three inches below the source source of heat and to broil at a moderate temperature degrees degrees' F F. F bacon frequently Oven Method Another convenient way is is' to place the bacon on a rack in an uncovered pan and cook it in a ahot ahot ahot hot oven degrees F. F turn turn- turning turning turning ing the slices occasionally Stuffed bacon slices make a substantial main dish for luncheon luncheon luncheon lunch lunch- eon eon or dinner These are easy to prepare They can be conveniently conveniently conveniently con con- served as part of a plate luncheon with vegetables such as peas and carrot slices and a gelatin salad on a lettuce leaf as accompaniment Stuffed Bacon Slices Combine 2 cups dry bread breadcrumbs breadcrumbs breadcrumbs crumbs with b cup diced cel cel- ery Season with ith a few drops of onion juice Moisten with witha a slightly beaten egg and cup milk Place a heaping teaspoon teaspoon teaspoon tea tea- spoon of this dressing on one end of each bacon sli slice e. e Rolland Roll Rolland Rolland and fasten ends with tooth tooth- picks Place on broiler rack three inches from source of heat Turn occasionally until bacon is well browned Lamb and Bacon Whirls JA pound sliced bacon 1 pounds ground lamb 1 teaspoon salt Va i teaspoon pepper J i teaspoon marjoram 1 tablespoon Wore e est ester ester- s t e r- r shire sauce 1 cup cornflakes 3 tablespoons water water Leave the bacon on the waxed paper as it comes from the market market market mar mar- ket or arrange the slices to overlap slightly in a sheet 8 to 10 inches long Mix lamb lamb with other ingredients Spread and pat evenly over the bacon Roll like pinwheel cookies so that the ends of the slices of bacon are rolled in with the lamb Wrap tightly in waxed paper and chill thoroughly Before Before Before Be Be- fore slicing place wooden picks through the roll at inch intervals intervals intervals inter inter- vals to hold bacon in place Slice one inch thick To broil Place on the broiler rack three inches from the source of heat Brown op on one side then turn and brown the theother theother theother other allowing about six to eight minutes for each side To Place in a hot frying pan Brown on one side then the other Reduce the heat and continue cooking turning the meat as often as necessary to insure even cooking Pour off the fat as it accumulates in inthe inthe inthe the pan |