San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-24
Table Talks
Breakfast Menu
By Mildred Kitchen
Grapefruit
Bacon and Egg Toast
Beverage

There are certain associations that
are always made when the various
foods ARE mentioned; for instance,
now that the egg season is in full
swing, when the word egg is men
toned the picture of crisply fried
bacon looms up before the vision of
many people. This is because, for
many years. eggs and bacon have been
the national breakfast dish, but there
are other uses for bacon besides that
of a breakfast meat. Also the use
OF eggs for the main dish need not
be limited to breakfast alone.
BACON AS A ,GARNISH.
Bacon as garnish is considered
indispensable by the French chef and
many of the homemakers. Lean meat
such as round steak. tenderloin, and
rumD, also the flavor of cuts of veal,
are greatly improved by the addition
of bacon in the cooking. Strips of
bacon placed over these meats give the
necessary richness and desired flavor.
Bland foods such as macaroni,
spaghetti, rice and cereals may be
made into very attractive luncheon
and dinner dishes by the addition of
a few slices of Favorable bacon. Vege-
tables such as fresh beans, peas,
tomatoes and lima beans are greatly
improved by the added richness fur
nished when crisp bacon cubes or
bacon fat is added to the dish.
BACON IN SALADS.
For the Sunday night supper Their,
are few dishes more acceptable than
crisp bacon sandwiches with slice
or two of tomato and a bit Of salad
dressing. Another very welcome dish
is the German potato salad prepared
by frying until crisp one cupful Of
bacon cubes, drain. and add to the
strained bacon fat three tablespoonfuls
vinegar, pepper to taste, and salt if
necessary. Beat vinegar and fat very
thoroughly. Have ready four medium
sized potatoes. boiled, drained, and
sliced while hot. Add too minced
onions and the crisp bacon cubes. Mix
lightly with a wooden fork and serve
while hot. This bacon dressing is also
very nice to be served with wilted
lettuce.
BACON IN LUNCHEON DISHES
For the luncheon suggestion, bacon
omelet, scrambled eggs and bacon
broiled bacon and tomatoes and bacon
and tomatoes, and bacon tomato egg
toast lead the list. Other uses for
bacon are bacon muffins-adding crisp
leftover bacon TO a plain muffin bat
ter: bacon and spinach-adding crisp
bacon cubes to boiled and drained
spinach; creamed bacon-prepared by
frying out the bacon, adding flour
TO the bacon drippings, one table
spoonful TO each tablespoonful of fat.
and sufficient milk TO make a medium
thick cream sauce. Serve on toast,
pouring the sauce over the slices Of
bacon.
For the impromptu supper, baked
eggs with bacon are especially nice.
BAKED EGGS.
Six eggs.
One tablespoon flour.
One teaspoon minced onion.
One-half teaspoon paprika.
Buttered crumbs.
One cup stock or milk.
Two tablespoons butter or oleomar-
garine.
One-half teaspoon salt.
One-fourth cup chopped bacon fried
until crisp.
Blend the flour and butter together,
add the hot milk, stirring until
smooth and thick; then add the sea-
soning. Place half of this in a well
creased baking dish, the bottom of
which has been covered with few
buttcred crumbs. Break over it the
eggs, being careful not TO break the
yolks. Add the chopped bacon TO the
remainder of the sauce and place over
the eggs. Cover with n few buttercd
crumbs and bake until the whites and
yolks are set. II preferred, these may
be baked in individual ramekins or
in custard cups, placing one egg in
each ramekin, dividing the other in.
gradients in equal portions and pro.
ceeding as if baking in single dish.
These may be served with tomato