Evening journal., 1897-12-31
-cooMNe BREAKFAST BACON.
How to Do 1t in Different ways ana
Do IL Right

DO It Right.
The secret OF cooking breakfast bacon
80 IL will be a delicate light-brown,
dry and crisp" consists first, in cutting
Il thin, then in having itice-cold when
" is putin the pan, which must be hot,
yet not red-hot Shake the pan rapidly
while the bacon is cooking; toss the
bacon over 10 win crisp into rolls in
two or three minutes and will then be
ready to use as q garnish. The pan
should be hot enough to burn the bacon
unless it is kept moving. The bacon
should be sochilled thatitis firm enough
for a keeu-edged knife to cut It in
waferllke slices.
Some cooks prefer to broil bacon.
Then simply lay the slices in an oyster
broiler and hroil them for two minutes
on each side. turning them and lifting
them il the fat drips. II is also espe-
cially necessary to have the dampers
Of the stove open, as il always is neces-
sary in broilng 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 ncut sliees'fromit
as they need II.
Slices of bacon are served with veal
outlets, calfs 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 q delicious supper
or breakfast dish when gornished with
bacon. Broil them for five minutes
after nattening them a little. Spread
half teaspoonful of maitre d-hotel but
ter on each liver after itis cooked, gar
niehed with q crisp slice Of buoon. h
Chicken livers can be procured by the
dozen in the largest markets
Broiled squab, quail, grouse, wood
cock and other birds are properly sliced
with q garnish of bacon. Almost any
fried fish is appropriately served with
this garnish Dainty little crisned rolls
OF bacon are a most excellent accom-
paniment to a dish of perfectly fried
golden-brown fishballs. Fishballs, prop
erly cooked and seasoned, Is not dish
for aa epicure to sneer at, IL may well
hold IT'S 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 dandenon or chick
ory leaves. Prepare quart of bleachet
leaves. After washing, rinsing an,
draining them thoroughly, put them in
salad bowl. Take two thin slices O
bacon and cut them into smnll dice
Put them in a hot frying-pan and tos
them until they are wen cooked and
rich brown. Drain them from the ia
that has fried out. Lay them for al
instant on coarse brown paper to alb
sorb the fat. Toss them with the salal
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 knows how to cris
properly the garnish Of bacon, which j
so necessary an accompaniment Of
broiled bird.-N. Y. Tribune.