New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-08-02

Cheese straws are also made from puff paste. Roll
ont some paste until it Is about thin fftycent
piece Cut into strips about four inches long by inch
and a half wide Put q little rich English cheese down
the II half the strips, and lay the other half OF
the strips over them Brush the straws with little
white of egg, put them in the and bake them Till
the paste Is thoroughly done. Serve the straws hot
or cold and garnsh the plate containing them, you
desire, with a little green parsley.
There are a great many people who do not know
how 10 cure or 10 cook bacon properly who ought 10
know. The Tribune published, several years ago, a
correct English rule written out by man who had
cured bacon in England in the counties famous for this
product 50 is not necessary to repeat it, The mass
of the bacon cured in this country is inferior although
there has been marked advance lately in this matter
and few firms putting up a bacon that will com
pare favOrably with the same meat prepared in Lin
crick famous for its bacon Westphaia is for its hams
There are great many delicious ways of cooking
bacon. The simplest way Is to cut II in thin slices
and crisp it in close little rolls but there is certain
art in all this that ii Is not always easy 10 learn.
hhrce things essential TO with this simplest
dish. Tho bacon must be icy cold. 1t must be cut
in waferlke slices with very sharp knife, and lastly,
the pan In which 1t IS fried must be heated very hot
The Instant the slices Of bacon touch the pan they
should crisp into rolls toss them about moment or
two and they done. They must be slightly brown,
but never hard These little rolls or bacon are de-
lcOus served with fried scalOps oysters and almost
any dish Of fried fish eggs. They arc more fire.
quently seen, however in the familiar dish Of calves
liver and bacOn.' In the latter case the liver is
soaked twenty twenty-five minutes in cold water,
drained and cut in thin slices and fried rather slowly
In the bacon fat left in the pan after first cooking the
bacon. very good way OF preparing bacon for break
fast IS It. cut Il In moderately thin slices lay II r.
soak in milk enough TO cover 1t for fifteen twenty
minutes, then drain the slices out reservng the milk
for the sauce to cover it. Dip each slice In
-four and lay it In hot pan that has been creased
with bacon rind Toss the slices Of bacon about
in the pan till they are brown both sides, then take
them up brown paper to absorb any grease on the
outside Of them and slip them on hot PLATTER Pour
out most Of the grease the pan the bacon cooked
in leaving about tablespoonful for two cups Of milk
beat easpOonfu Of -four into every cup Of milk which
used to soak the bacon and turn this mixture
into the pam stir the milk TIL 1t boils, and for
moment after, and turn II over the bacon.
An easy way Of preparing bacon TO serve with
dish OF fried meat fish is 10 brOil 1t clear fire
for two minutes on each side When grease drops into
tile fire In broillng lift the broler up 10 avoid the
smoky taste the bacon will have il this precautlon is
not observed.
\ correspondent recently asked for rule for con
fectioners' icing. The only one We know which is
certain TO produce perfect results tedious and
requires 10 the preparation but IL also delicious
and tender 10 the great deal of fancy icing IS
made Of sugar SO much adulteraed that all the flavor
OF the sugar is Lost and II has 8oury taste. AS a
matter Of fact no eoniecdoners "sugar' Is made OF