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Show WAYS WITH BACON. ' What Is more appetizing on a cold autumn morning than the smell of cooked bacon"' And what is more tempting than the sight of it, curled and crisp and golden .brown? But juat broiled or fried for breakfast Is only one of the methods in which bacon can be served. Here are some others: oth-ers: Bacon sandwiches are always worth while and can be made in many ways. Chopped crisp, broiled or fried bacon mixed with green pepper or tomato, chopped and mayonnaise, spread between be-tween thin slices of. buttered bread, is one sort of filling. Then there are slices of crisp bacon used with lettuce and mayonnaise, and just chopped bacon ba-con between buttered bread. Bacon can always be appctizingly used in salad, too. For luncheon crisp bacon on lettuce, with mayonnaise, is good. And chopped bacon with sliced tomato or green, pepper can also bo used for salad. Chopped broiled bacon can be added to an omelet when it is ready to turn. Cold bacon and eggs or cold bacon can be utilized by chopping fine and mixing with mashed potatoes, then forming into little cakes, dredging in flour and browning m butter. For bacon and oysters, wrap thin slices of fat bacon around Large oysters, fasten with wooden picks and fry brown in deep fat. There are many good ways of cooking cook-ing bacon. One way is to drop the bacon into deep fat and cook until crisp. Another is to cook on a Jiot griddle, pouring off the grease as it comes. Another way is to broil over clear coals or under a gas flame. It should always be crisp and done through, but not crisp enough to fly to pieces when touched with a fork. CANNING AND PRESERVING. Grape Dainty If you want something some-thing a little different and exceedingly exceeding-ly toothsome try putting up some grapes this way. Pick off grapes, pick off all that are not perfect, pack them In sterilized jars. Pour boiling water over them to cover, let stand for a minute, then drain water off. Repeat process twice, then they will lose the white silvery look. Fill the jar Just to overflowing with a thick sirup boiling hot and seal. This Is a new but fine way to preserve grapes. Piccalilli One peck green tomatoes, toma-toes, one cabbage, six green sweet peppers, four onions, all chopped fine; add one cauliflower separated. Stir together with one cup salt. Let stand over night. Drain next morning. morn-ing. Cover with vinegar, one cup sugar, one tablespoon ground cloves, ono tablespoon ground cinnamon. Cook slowly until tender. Seal hot. Sliced Cucumber Pickle Eight cu umbers sliced one-half inch thick; stand In salt water over night; drain. Take one pint cider vinegar, one-half one-half pint water; dissolve one-half tablespoon tumeric; add to vinegar with two tablespoons sugar. Heat; add "cukes." When thoroughly heated add ono tablespoon celery seod; put in jars and seal. |