The Ely miner., 1927-06-03
USING BACON FOR
FLAVOR AND FOOD
Is Useful in Making Sand
uiches for Luncheon.

prepared by the United States Depart
ment of Agriculture.)
The housekeeper who wishes to feed
her family well at small cost should
look into the possibility of utilizing
bacon in more ways than heretofore.
For example, In many families the
school children, and often older mem-
bers of the household. carry sandwich
es. Bacon can be put in these sand
wiches, either by itself or in combina-
ton with other meat, lettuce and salad
dressing, such as one finds in a club
sandwich. Either bread or toast may
be used.
When time is short, plain bacon
sandwiches consisting of bread and
two or three slices of crisp cooked ba-
con can be put together in very few
minutes. Bacon sandwiches out-of-
doors can be made wherever ones pic
mic party happens to be. The bacon
can be toasted over fire In the woods,
each person cooking his own pieces
with the aid of forked stick; and
either because of the jollity of the
occasion, or the good flavor of the
bacon, or the special taste given by
the wood fire, the sandwiches will
seem to be the best one has ever eat
en-. The addition Of lettuce. with or
without salad dressing, Is an improve
ment for many persons.
Sliced onion or pickle In bacon
sandwich gives an acceptable flavor.
Various kinds Of "club" sandwiches
are made, all of them including bacon
as one of the chief ingredients. A
chicken club sandwich Is commonly
made with three pieces of toasted
bread as a basis, and between these,
two filings consisting Of lettuce, ba-
con, tomato, and sliced chicken,
with salad dressing. Veal or other
cold meat makes palatable filing in
a club sandwich. These sandwiches
are bulky and are intended to be
served on a plate and eaten with a
knife and fork. They constitute the
main dish for q luncheon or supper,
but as they are ordinarily made with
toast they are not so suitable for
packing in a lunch box to be eaten
several hours later.
Bacon and cottage cheese combine
well In sandwiches either Of plain
bread or toast. Eggs and bacon can
be made as acceptable in sandwiches
as when served together for breakfast.
The egg may be scrambled and mixed
during cooking with the bacon cut up
in small pieces, or 1t may be hard
boiled, minced, and mixed with the
bacon when being put into the sand
wiches. Liver and bacon sandwiches
are made by chopping the liver to a
paste, seasoning 1t with salt, pepper,
and small pieces Of bacon, and using
the mixture as sandwich filling. Ba-
con may be added to give zest to any
cold meat used In sandwiches. II the
sandwich can be served while the ba-
con is hot, the result is particularly
good. A little salad dressing is need
ed on the meat. Lettuce, watercress,
celery or tomato may be added, maxi
ing the result similar to a club sand
wfch except that bread is used instead
Of toast.
Bacon can be cooked and served
with green's and beans, and used to
garnish and give flavor to many vege-
tables, poultry and meat dishes. A
small piece makes any soup tastier.
Bacon and eggs, scrambled or fried, Is
hearty enough for a dinner dish oc-
casionally. By using bacon frequently
the housewife adds greatly to the fla
vor and interest of the food she serves.
Frying bacon so that 1t Is thorough.
ly delicious and crisp is chiefly a mat.
ter of getting the water and excess fat
out of 1t, says the United States De-
partment of Agriculture. In order not
to burn it. one should be very careful
that neither the bacon nor the fat In
the pan becomes overheated. Through.
out the process the fat should remain
a light brown color and should not
be allowed to get dark brown. 1t Is
easier therefore to cook 1t slowly than
to cook 1t fast.
To be crisp, bacon does not need to
drain while 1t Is cooking. It can even
be fried In deep fat with excellent re-
suits.