Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-10-03
BACON RECIPES.

~ HE, secret of cooking breakfast
and a delicate brown consists first in
cutting 1t thin, then in having it ice
cold when put into the frying pan, if
it is to be fried. The pan should be
hot, yet not red hot. 1t is well to
put little molasses in the pan to
help make 1t brown and sweet with
out a strong flavor. Another way is
to dip bacon in sweet milk, then lin
flour and fry in a little grease. There
Is no better or easier way with a gas
stove than to cook it in the oven. Lay
the slices in a sheet iron baking tin
or spider. one slice overlapping the
other so that each strip sof~lean rests
on a strip of fat underneath.
Bacon on Toast.
Broiled bacon on toast makes a
dainty breakfast dish. Slice the bacon
very thin and cut off the. rind. Cut
the crust from some thin slices of
bread and round the corners neatly.
Lay two or three slices Of the bacon
on each slice of bread, put in a pan
and stand under the broiling flames of
a gas stove until the bacon and bread
are delicate brown. Serve on a hot
pidtleF WIN sdrHlSn Oh "dteTCTess'
Bacon and Eggs.
Pour boiling water over the sliced
bacon and let stand five minutes, or
put over the fire in cold water and let
come to a boil. Lift from the water,
roll each slice in -four and brown both
sides in a hot skillet. When nicely
Drowned. place in the center of a plat
n
break the eggs in carefully one at a
time. Put back over the fire, pour in
little water and cover closely to
steam. Serve around the bacon on a
platter.
Potatoes and Bacon.
Wash and peel potatoes of equal size
and with an apple corer remove the
center of the potato. Cut Off the rind
from some thin slices of bacon. Draw
a slice through each potato, season with
salt and pepper. put them in baking
dish and bake until the potatoes are
brown and tender. putting In the dish
the rind of the bacon with several slices
Of bacon.
Bacon With Gravy.
Cut the bacon in thin slices and soal
in pint of milk for ten minutes. Pu
a heSAC ooSoh lat III d Trying pdHs ull
| the slices of bacon in flour and fr
brown. Take out and lay on a no
platter to drain. Put a Tablespoonful
| of -four into the fat remaining in the
pan. and as soon as frothy pour in tn
milk In which the bacon was soake
and as much more as Is needed to make
the consistency required. Stir and COO
| until smooth. Pour over the bacon.
Green Peas With Bacon.
Cut one pound Of trimmed bacon Il
| dice and slightly brown, in a saucepan
Sprinkle over the bacon one tablespoon
full Of flour. Add one pint of water. ON
quart Of shelled peas, one whole onion
one-half handful of parsley tied in a
| bunch. and cook all until the peas ar
| tender. Season with salt and pepper
| When ready to serve. take out the onior
| and parsley and serve in a warm hollow
| dish as side dish.
Bacon Fraze.
Beat up one egg, add half a cup O.
milk and flour to make a thin batter
Beat in tablespoonful of salt. Dip five
thin slices Of bacon into the batter
Lay them in creased frying pan. Poul
| the remainder of the batter over them
Brown on both sides. Dish up on a no
platter and serve with toast.
| Halibut With Bacon,
] Remove the bones, leaving the section.