Evening Republican, Volume 16, Number 134, Rensselaer, Jasper County, 4 June 1912 — HOW TO COOK BACON [ARTICLE]

HOW TO COOK BACON

NEED NOT ALWAYS BE SERVED IN SAME CfLD WAV. rzTi'' * . ; • Should Be Thoroughly ChiHed Before Frying to Get Beet Result*—Various Nice Ways of Senriffg ae ™ 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 consider** ed ’more wholesome than when it is fried, but most of tbe trouble with fried bacon lies not In the fact that ft Is fried, but rather in the way ft ia fried. It Is too often sent to the table either half cooked and floating In grease, or else it Is. dried up and half j burned. To fry bacon ideally, it should, after It has been cut into thin slices, be placed on ice to become thoroughly p chilled. Tbe pan must be very hot, so that tbe bacon curls into, little rolls as soon as the pan is shaken. Fry ft * thoroughly, but not lons 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 and let the slices re* main In It until they are crisp and brown. The following is a unique way of broiling bacon: Cut it into thin slices as usual, place cracked ice over them, and let them stand In this way until they are chilled. After broiling the slices on one aide place them again on the ice. In a moment or two pot back on the fire, and broil them on tbe other side until done. The sudden change of temperature is believed to . improve bacon. There are many nice ways of serving bacon as a breakfast dish. Tomatoes fried with bacon are a favorite dish in many English households. Cat the tomatoes in slices, season with salt and pepper, and. If preferred, dip in egg and bread crumbs before frying. A catsup gravy is very nice when fried in bacon. Pour off the superfluous grease after frying, add a little catsup mixed with, wafer and thicken with flour, If necessary. About a quarter of a cupful of water is added to half a cupful of catsup. Fried bacon with cream gravy make* 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 to 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 flour Insures a crisp crust Shake the pan well while cooking, and after browning thoroughly on both sides remove the bacon. Pour off superfluous grease and place tbe slices on rough brown paper to absorb any fat that may adhere to the outside. Stir into the frying pan one or two tablespoonfnls of flour, gradually adding the milk the bacon was soaked in, and season with • salt and pepper. When the sauce is thick pour ft over the bacon and serve at onoe.