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Show HOW TO COOK BACON NEED NOT ALWAYS BE SERVED IN SAME OLD WAY. 6hould Be Thoroughly Chilled Before Frying to Get Best Results Various Vari-ous Nice Ways cf Serving as Breakfast Dish. There is a proper and an improper way to cook bacon. One unfortunately sees too much of the latter. Baked on a rack or a broiler, it is considered consider-ed more wholesome than when it is fried, but most of the trouble with fried bacon lies not in the fact that it is fried, but rather in the way it is fried. It is too often sent to the table either half cooked and floating in grease, or else it is dried up and half burned. To fry bacon ideally, It should, after It has been cut into thin slices, be placed on ice to become thoroughly chilled. The pan must be very hot, so that the bacon curls into little rolls as soon as the pan is shaken. Fry it thoroughly, but not long enough to harden it. Bacon baked as follows is free from grease: Cut it into thin slices and place them on a rack such as is used for roasting meat or upon a gridiron placed over a dripping pan. Have the. oven very hot nd let the slices remain re-main in it until they are crisp and bro n. The following Is a unique way oi broiling bacon: Cut ft into thin slices as usual, place cracked ice over them, and let them stand in thi3 way until they are chilled. After broiling the slices on one side place them again on the Ice. In a moment or two put back on the fire, and broil them on the other side until done. The sudden change of temperature is believed to improve bacon. There are many nice ways of serving serv-ing bacon as a breakfast dish. Tomatoes Toma-toes fried with bacon are a favorite dish in many English households. Cut the tomatoes in slices, season with salt and pepper, and, If preferred, dip in egg and bread crumbs before frying. fry-ing. A catsup gravy is very nice when fried in bacon. Pour off the superfluous super-fluous grease after frying, add a little catsup mixed with water and thicken with flour, if necessary. About a quarter quar-ter of a cupful of water is added to half a cupful of catsup. Fried bacon with cream gravy makes a nice breakfast dish in spring, with corn bread. After cooking the bacon free it from superfluous grease. Add a little flour and milk to the drippings that remain, cook the sauce on top of, the stove and pour It over the bacon. Another way to prepare this dish Is o soak the bacon in cold milk for 20 minutes before cooking, afterward dipping the slices in flour and frying in a very hot greased frying pan. The soaking in milk gives a fine flavor to the bacon and the flour, and the llour Insures a crisp crust. Shake the pan well while cooking, and after browning brown-ing thoroughly on both sides remove the bacon. Pour off superfluous grease and place the slices on rough brown paper to absorb any fat that may adhere ad-here to the outside. Stir into the frying fry-ing pan one or two tablespoonfuls of flour, gradually adding the milk the bacon was soaked In, and season with salt and pepper. When the sauce is thick pour it over the bacon and serve at once. |