The Waterbury Democrat., 1931-04-03
. FEW TEMPTING
 BACON DISHES
Bacon and Olive Canape Growing in POpu-
 larity

If you have considered bacon only as breakfast meat, there is de- lightful surprise in store for you, for here is meat, found in practically every refrigerator, that may be used for tempting main dishes for any meal. Years ago when our families were large we usually had a slab or half slab of bacon in our store room, but today we have available at our neighborhood market quality bacon made more delicious because of the new process. The window top carton makes possible satisfactory selection, for you see the bacon you buy and if your family prefers very lean, medium or fat bacon, you can pick the kind you want.
 The preparation of tempting bacon dishes is quite an art, for bacon to be at it's best should be removed from the pan. broiler or oven when it becomes opaque in appearance. then when the cold air strikes the bacon 1t becomes delicate brown all over, and is crisp without being dry as a chip. But perhaps before I tell you about the appearance of ba- con when 1t is ready to eat, it might be well to state the steps that make for a perfect finished product.
 The bacon should be of an excel lent quality, carefully selected and sugar cured. It should be cold when placed in the cold skillet or broiling pan and cooked over low hot heat. turning frequently and pouring off the drippings as they accumulate. Then increase the heat slightly and cook the bacon until it is no longer transparent, but opaque. Remove it immediately to q heated platter and you have the most wonderful bacon you ever tasted. Served with fried apples or bananas you have a par ticularly tempting, yet satisfying luncheon dish.
 As and appetizer for your next dinner party try bacon and olives, served on rounds of toast. Here is the recipe:
 BACON AND OLIVES
 Wrap strip of bacon around a large stuffed olive. Skewer with a toothpick. Broil until bacon,is crisp and golden brown. Serve on rounds of toast an an appetizer for the first course of a dinner.
 For the bridge luncheon there are few dishes so tempting and attrac- tive as
 BrOchette of Mushrooms and Bacon
 Peel fresh mushroom caps and dis card the stems (use peeling and stem for some other dish). Break the prepared caps if large, in two or three pieces each, roll in melted but ter and press on skewers, alterna- lively, with very thin pieces of ba- con an inch square. Broil about four minutes on each side or cook in a hot oven. Push from the skewers to slices of hot toast, spread over the whole maitde d. hotel butter, and serve at once.
 Sunday night supper Is delight ful time at which to entertain and again bacon makes the meal. Scrambles Bacon and Canned Corn
 1-2 ID bacon
 1 can sweet corn
 Four eggs
 IA cup milk
 1-2 teaspoon salt
 1-2 teaspoon pepper
 Cook the diced bacon in a deep skillet until slightly brown. then add the corn. stir until hot. Beat the eggs until light. add the milk and seasoning and pour over bacon mix ture. When eggs are set serve on hot buttered toast, garnish with cress or parsley. Serves four.
 For the family or company din- ner bacon meat loaf and liver and bacon are both real treats.