Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-01-04
THE POOR MANS MEAT
Is Fit for Royal Palates and Popular
With Everyone.
THE VIRTUES OF CURED BACON.
Not Only Good in and of Itself, but Desirable
in Flavoring.
ELLICE SERENA's GENERAL RECIPES.
WRITTEN FOR THE DISPATCH. ]

WRITTEN FOR THE D1sPATcH.l
Bacon has been called the "poor mans
meat;' but when We understand that this
appellation is of European origin, and when
We know how general the use of this food is
in America, we can readily see, while in
regard to its cheapness, it is veritable poor
mans food, yet, in regard to its quality,
and in respect to those who are fond of it, it
is almost every mans food.
Salted meats, and especially cured pork
or bacon, are OF course much more com monty
regarded in Europe than in America as the
meat for the laboring people. In some por-
tions of the old country they do not, per-
haps. get any other kind of flesh meat from
from one end OF the year to tine other. Those
who acquire taste for cooked salt pora,
either as fitch or as the finest cured ham,
find it hard to forego the temptation of using
it if they are denied the privilege by any
restraint put on their appetite.
IN ABE LINCoLN's DAY.
In current life of Abraham Lincoln a
story is told to the effect that members of the
early Illinois Legislature bitterly conf
planned that they were starving for some of
the food of civilization. They had abund-
ance of venlson, grouse and wild turkey,
but thev clamored for bacon. Prof. Atwater
in the Century Magazine relates that lot
OF woodchoppers working in the Maine
forests, who had been fed on fresh meat for a
length of time, became o dissatisfied with
their diet that their efficiency as workmen
was much impaired. They demanded salt
pork, and all went we'll thereafter wheh
thev were given this meat three times day.
In buying bacon observe that the lean is
red, the fat white and firm, tinged with red,
and the rind fine and thin. Ifsheathed
with yellow it is rusty and unfit for use.
The flavor OF bacon depends on the manner
in which it is cured. A very fine flavor is
I'm parted when it is smoked with black birch
chips.
POPULAR FOR FLAvoRING.
Bacon NAV be elassed with the "essen-
tials" in keeping house. It is much used
for larding fish, flesh and fowl, aid for hay-
oring certain dishes. Bacon drippings are
regarded by many cooks as superior to but
ter or lard for frying eggs, potatoes, apples
and parsnips. These drippings are also used
for f1avoring bean soup, or boiled beans OF
any kind.
Good, sweet bacon boiled until it is trans
parent it Is said, may be eaten by the dys-
digestible. Bacon boiled with fresh vege-
tables is popular and appetizing dish, ard
onethat agrees with most stomachs. We
append here but few Of the choice dishes
in which bacon is used:
BRo1LED BACON.
Cut into thin, even slice good sweet bacon.
Free from rind and rust and Droil over a
moderate fire until brown. but not crisp.
BACON WITH APPLES.
Fry the bacon until it begins to curl.
Pare. core and slice tart apples, dredge with
Cover tho meat with the apples and serve hot
BACON WITH CALLS LIVER.
Fry the bacon. remove from the pan and set
where it will keep hot.
Slice the liver roll in cracker meal and fry
brown in the drippingss of the bacon.
Serve the bacon and liver, arranged in alter
nate shoes, on hot platter.
BACON WITH MUSHROOMS
Fry some slices of sweet breakfast bacon,
we'll streaked with lean, and when the edges
begin to curl. putin dozen Of mushrooms and
cook slowly.
Season with salt and pepper.
BACON WITH POTATOES.
Take large. sound potatoes. wash through
several waters and then rub dry.
Cash each potato and lard with thin strips OF
bacon.
Place in a covered pan in quick oven.
BACON oMELET.
Put two tablespoonfuls of butter into pan
with some minced bacon.
When it begins to brown pour in eight eggs
barely broken, and mixed with little milk.
Shake the pan without ceaslng Uul the
omelet is done.
Fold and tu.n out on a warm plate.
ROLLED SALT PORK.
Select two or three pounds of lean. salt pork.
Soak for an hour or two In cold water.
rin trim NM ff. hn1 in
cold water and change the water after the
meat has boiled an hour.
Cover with boiling water and cook an hour
longer.
Place in a pan on meat rack in hot oven
and bake half an nour.
This is a tempting dish for the laboring man.
SALT PORK BRoILED.
Cut lean, salt pork in thin slices. Let soak in
cold water half an hour before cooking.
Wipe dry roll in -four and broil.
Here are some general receipts:
BREAKFAST CAKES.
Two cupfuls of sifted four two cppfuls of
milk, two well beaten eggs and little salt.
Bake in gem pans.
APPLES BAKED IN SAUCE.
Pare and core six or eight tart apples put in
a baking pan and pour over the following
RUB together tablespoonful each of -four
and butter, add a coffee cup OF boiling water,
half cupful of sugar and nutmeg or cinnamon
Bake slowly until the apples are tender.
FAIRY GINGERBREAD.
Beat one eupful of butter to q cream and add
gradually two cupfus of sugar.
When very light stir in level tablespoonful
of ginger, cupful of milk with three-fourths
of teaspoonful of soda dissolved in il. and
four cupfuls of sifted flour. Turn baking pans
upside down. wipe clean, butter and spread the
mixture very thin on them.
Ralya i.,o Dnha nnfi hrru 1v,1
while still hot cut into squares and slip from
the pan.
Keep in a tin box.
YoLK CAKE.
Cream together a cupful of sifted sugar and
half cupful of washed butter.
Add the yolks of seven eggs. and beat brIskly
Stir in a half cupful of sweet milk, a cup and
a half of sifted flour, level teaspoonful of
cream of tartar. and half teaspoonful Of soda
dissolved in a little hot water.
Bake in a moderate oven.
GOLDFISH WITH CHEESE.
Put piece of salt Goldfish to soak over night
in plenty of cold water.
In the morning shred it, rejecting the bits of
skin and bone.
Thicken a cupful of boiling water with a
rubbed together, throw in the goldfish and
when it becomes quite hot pour it into WELL
creased dish, strew with thin slices of rich
cheese and bake until brown.
DATE PIE
Remove the seeds from half pound Of
dates
Cover with water. boil until tender and press
Stir in one beaten egg tablespoonful of
corn starch and q pint of new milk.
Prepare crust as for custard.
VEAL PATE.
Take three pounds of veal outlet, free from
bone. fat and gristle-