Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1898-01-06
COOKING BREAKFAST BACON.
How to Do IL I'm Different Ways and
Do 1t Right.

The secret of cooking breakfast bacon
60 it will be delicate light-brown,
dry and crisp" consists first, in cutting
it thin, then in having it ice-cold when
it is put in the pan, which must be hot,
vet not red-hot. Shake the pan rapidly
while the bacon is cooking; toss the
bacon over. 1t will crisp into rolls in
two or three minutes and will then be
ready to use as a garnish. The pan
should be hot enough to burn the bacon
unless il is kept moving. The bacon
should be so ochilledthatitis firm enough
for a keen-edged knife to cut 1t 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 if the fat drips. 1t is also espe-
cially necessary to have the dampers
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 it
as 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 a 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 but
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 squab, 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 a most excellent accom-
paniment TO a dish of perfectly fried
golden-brown fishballs. Fisbballs, prop
erly cooked and seasoned, is not dish
for an epicure to sneer at. 1t may well
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 Goldfish 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 bleacbed
leaves. After washing, rinsing and
draining them thoroughly, put them in
a salad bowl. Take two thin slices of
bacon and cut them into small dice.
Put them in hot frying-pan and toss
them until they are well cooked and a
rich brown. Drain them from the fat
that has fried out. Lay them for an
instant on coarse brown paper to abb
sorb the fat. Toss them with the salad
leaves, which must be properly sea-
soned with salt and pepper, and finally
add two tablespoonfuls of sharp vine
gar. Toss the salad well and serve it.
No game cook can consider herself an
expert unless she knows how to crisp
properly the garnish of bacon, which is
so necessary an accompaniment of g
broiled bird.-N. Y, Tribune,