Roosevelt Standard | 1936-11-19 | Page 3 | Best Method for Cooking Bacon is Described

BEST METHOD FOR FOH COOKING BACON IS DESCRIBED bacon because it is so easi easily ly and quickly prepared frequently receives little attention in the cooking and consequently the temperature is allowed to become hotter and hotter with the result that the kitchen is filled with smoke and the bacon has shrunk to a mere shadow of its former self in order to minimize shrinkage in cooking bacon a low temperature pera ture is necessary says inez S willson home economist the fat should never be allowed to smoke smoking fat is really burning fat which means that the temperature is much too high advocated best results are obtained by pan pari broiling bacon by placing a single jingle layer in a cold skillet turning in the heat on low and al allowing lowin it to cook slowly until the bacon is crisp and golden brown the fat is poured off as it accumulates so that the bacon will pan broil not fry in cooking bacon for a large group it 11 is often advantageous to use the oven or the broi broiler 1 e r lay a slices of bacon on rack i in n broil broiler ey pan and placed place five inches from source of heat with the oven regulator set for a moderate oven if it is not possible to place the bacon five inches from source ol of heat place it as far as possible and decrease the heat heal accordingly to cook it in the oven place the slices on a rack in a dripping pan and cook in a moderately hot oven F until the bacon is a golden brown and evenly crisped