The Barre daily times. (Barre, Vt.) 1897-1959, 1920-04-30
Use More Bacon.

! Sunday Herald, contributes number
of recipes in which bacon is used.
!, She speaks of bacon as one OF the
most valuable and healthful of food
products Ii is in itself an excellent
and easily digested food for both chill
dren and grown.ups. 1t is appetizing,
| too. and we sometimes forget that the
/ ehild's rather bland menu needs salty,
crispy addition Of this sort occasion
ally. The under-nourished children OF
Europe are bearing witness to this need
! OF animal fats.
1t is important and easy to use in
| converting simple vegetable or cereal
! combinations into hearty" main
dishes for lunch or supper: or for the
| breakfast which must stay by the
business man, who often has to snatch
a hurried and sometimes inadequate
bite" at noon. When purchasing II in
cool weather select the strips instead
i Of the more expensive sliced bacon put
| up in tumbIers or boxes. Be sure,
! however. that you slice it paper thin.
I II makes all the difference in the world
whether bacon is sliced, daintily thin,
or cut in thick, unattractive pieces.
When cooking it in frying pan pour
! of the tat once or twice, to attain best
! results An excellent way of crisping
| ii is to place it ON rack over a shall
:, low pan in hot oven or under the
heater. The electric arills by the way
with their perforated racks, are ideal
for producing crisp, dry bacon or sau-
| sage cakes.
| Always save bacon fat for cooking
| Ii -you do not use it all in frying po-
| tatoes and other vegetables, it may be
used instead of butter in gingerbread
gingersnaps or spice cake. There is
nothing better than bacon fat in which
| t. fry fishballs.
Bacon and Apples-Core and halve
apples and place cut side up in glass
pie plate; set in hot oven until apples
are nearly soft, then lay thin slice of
| bacon over each and let cook until crisp
and brown; turn If desirable; garnish
with parsley; serve baked potatoes
with the combination for luncheon
dish
Bacon and Potatoes and pare
uncooked potatoes and cut in eighths
| the long way-as for French fried;
place in a shallow tin and set in hot
oven until Drowned and very nearly
soft; brush once or twice with little
bacon fat; lay over the pieces a few
thin slices OF bacon and cook until
done; lay potatoes in center of hot
platter, sprinkle with salt and pepper
and garnishi with the slices of bacon.
Alternate slices Of fried or Creole to-
matoes are delicious addition.
Conccrdia Bacon and Tomato-0n
rounds of buttered bread lay halves of
| large round tomatoes. cut side up;
1 sprinkle with sugar, salt and pepper
and little finely minced onion and
sweet pepper. Place in a shallow, but
tered pan or glass pie plate and set in
| the oven until tomato is partly cooked
and then lay over each half a slice of
bacon and let il crisp and brown; turn
when half done. This is most de-
licious lunch or supper dish. The pep
per may be omitted and canned whole
| tomatoes, drained from juice, used in
1 stead.
Uxbridge Tamale-Line a glass bak
/ ing dish with lightly Drowned, cooked
! bacon; slice over it four tomatoes or
same amount of canned tomatoes;
sprinkle with salt pepper and ono tea
/ spoonful Of sugar and a few crumbs
and dot with butter. over this sprin-
kle one green sweet pepper minced, or
| half finely minced onion. Then add
an inch LAYER of fresh canned corn
which has been salted 10 taste and
half a teaspoonful Of sugar added. Dot
with butter and add another layer of
| tomato and seasonings, cover with
I l. 4 q h httst l.alr hg1 n
/ hour in hot oven. and when nearly
done lay very thin slices of bacon over
the top and let il get crisp and brown,
turning If necessary.
Savory Croutonnettcs and Bacon
| Cook required amount OF thin bacon in
frying pan and remove and keep hot.
| Into the fat put a cup or two Of
/ squares of bread or soft bread crumbs
aud stir for two or three minutes.
! When they begin 20 get Brown add
enough stewed fresh or canned toma-
toes to moisten we'll let all get very
| hot: put in the middle Of a serving
I dish and place wreath Of the bacon
around the edge and garnish with pars-
/ lev. if ON hand. Half an onion, minced,
may be cooked in the bacon fat until
yellow before adding the crumbs, If
onion flavor Is Ikea.
Polenta and Bacon-Make stiff
"hasty pudding" and cool in a shallow
pan. Next day cut in slices and then
in small cubes, place in buttered
glass pie plate and pour over II q
sauce made of from one to two cups
OF tomato sauce or highly seasoned
/ stewed tomato TO which has been add
ell hall an onion. minced; CRATE cheese
over all and brown quickly in hot
oven Just before serving lay thin
slices of crisped bacon over the top,
radiating from the center.
Bacon on Cheese Toast Crate cheese
over slices Of bread: lay two slices of
bacon over each and put in a pan in a
/ hot oven until bacon Is Drowned; turn
when half done: lav ON a hot serving
dish and gsrnish with parsley.
Birds Nests Make nests Of
T ashcd potato on = buttered glass
( baking dish. brush with beaten egg
with a little water added: set in hot
oven until = light brown. then break
raw cgg in each. sprinkle with salt
and pepper. lay a thin slice Of bacon
over and return 70 the oven until egg
Is set and bacon cTisped.
/ Concordia Hot sandwie..- Lay
thick slice % t0mato-or han Of a firm
/ canned one-on slice of toast over
which cheese has been grated. Sprin-
T kle with salt. e BIZ Of sugar and pep
per: law a slice Of bacon over AL and
cook in hot oven until bacon j. done
MI. EaEe--r -