Evening journal., 1897-11-15
cooKINe BREAKFAST BACON.
How TO Do II In Different ways and
DO II Right

Do IL Right.
The secret Of cooking breakfast bacon
30 it will be a delicate light-brown,
dry and crisp" consists first, in cutting
II thin, then in having it ice-cold when
1t is put in the pan, which must be hot.
yet not red-hot. Shake the pan rapidly
while the bacon is cooking; toss the
bacon over 1t will crisp into rolls 10
two or three minutes and will then be
ready to use as n garnish. The pan
should be hot enough to burn the bacon
unless it is kept moving. The bacon
should be so chilled thatitis firm enough
for a keen-edged knife to cut it in
waferlike slices.
Some cooks prefer to broil bacon.
Then simply lay the slices in an oyster
broiler and broil them for two minutes
on each side, turning them and lifting
them II the fat drips. II is also espe-
clally necessary TO have the hampers
of the stove open, as it always is neces-
sary in broiling anything. The smoke
Of dripping fat is thus drawn away
from the meat.
Careful cooks bone their bacon. They
keep the "side" wrapped in cloth and
hang it up in the cellar, or some cold
place, where they can cut slices from IL
us they need it.
Slices of bacon are served with veal
outlets, calf's liver, chicken liver and
many meats. Chicken livers rolled in
oil or melted butter, seasoned with salt
and pepper and then rolled in fine
breadcrumbs make delicious supper
or breakfast dish when garnished with
bacon. Broil them for five minutes
after fattening them little. Spread
half teaspoonful of maitre d-hotel butt
ter on each liver after it is cooked, gar
nished with a crisp slice of bacon.
Chicken livers can be procured by the
dozen in the largest markets.
Broiled SQUAD, quail, grouse, wood
cock and other birds are properly sliced
with a garnish of bacon. Almost any
fried fish is appropriately served with
this garnish. Dainty little crisped rolls
of bacon are most excellent accom-
paniment to dish of perfectly fried
golden-btown fishballs. Fishballs, prop
erly cooked and seasoned, is not a dish
for az epicure to sneer at. 1t may we'll
hold its own place as an American dish
when the American housewife may well
be proud of when it is properly served /;
but as it is frequently put on the table
it deserves all the contempt implied in
the term "codfsh aristocracy."
Not every housekeeper knows the de-
licious salad which may be made OF
bacon cut in dice-shaped pieces, fried
brown and used with dandelion or chick
ory leaves. Prepare quart of bleached
leaves. After washing, rinsing and
draining them thoroughly, put them il
a salad bowl Take two thin slices ot
bacon and cut them into small dice
Put them in a hot frying-pan and tos,
them until they are well cooked and {
rich brown. Drain them from the fa
that has fried out. Lay them for al
instant on coarse brown paper to alb
sorb the fat. Toss them with the sala,
leaves, which must be properly sea
soned with salt and pepper, and finall,
add two tablespoonfuls of sharp vine
gar. Toss the salad well and serve II
No game cook can consider herself al
expert unless she knsws how to crisl
properly the garnsh of bacon, which I
so necessary an accompaniment Of
broiled bird.-N. Y. Tribune.