The Waterbury Democrat., 1935-05-10

Women who have to answer the daily question of what to have for dinner are constantly on 8 still hunt for new food ideas. Here's one we'd like to introduce to you as a new All-American choice. All-American, because 1t com pines American favorites: bacon, frankfurters and the increasingly popular barbecue sauce. All Amer ican for another good reason too, and that is it's true economy and it's quick preparation. Thirty min- utes will completely cover the time needed for the preparation. Top quality bacon--made by htese modern methods of chemic- ally controlled cures, smoking and handling is as much Q part of the Saturday grocery order in the American home as sugar or flour. It is always @ breakfast favorite and Is now branching out into the main meals of the day. Fry it or broil 1t slowly and evenly until it is crisp but not dry and brittle. This is the foundation of our din- ner treat.
 The other half of our combina- ton is the frankfurter. that popu- lar sausage that sounds so foreign but is truly American in popular ity. Frankfurters though bearing the name of a German city wouldn't even be recognised by the German citizen as a familiar saul sage. He'd call them weiner wursts and tell you they were just one of many we'll liked sausages. American made the frankfurter really famous in sandwich stands. amusement parks, restaurants and households and calls them every thing from hot dogs, red hots to the more dignifed frankfurter. Just one sausage plant in New York makes something like 150 tons of frankfurters a week and that's literally millions of frank furters." Their manufacturing is so contrroled now that the govern ment issues specifications for them. They are made of all meat, a certain percent beef and a certain percent pork, seasoned with an ex- act weight of spice, hickory smoked over controlled fires cooked to a just-done degree. The sizes differ according to the use to which the buyer wishes to put them, long and slim or fat and short.
 For our pet dish these popular | frankfurters are baked in a bar becue sauce, another American en- thusiasm growing up from the rn.suh ana NaaAx, Sna e4 fx, c r,f h,xoo carcasses over open pits of coals. Nowadays we have adapted this method to home cooking by roast ing the meat in a similar spicy sauce which penetrates into the cut and gives it that special bar becue flavor.
 The frankfursters roasted in this tasty sauce come out tender juicy, and c deep, appetizing red mad are served with the crisply broiled bacon.
 It's important to complete the meal with just the right things so we suggest 6 big baked or broiled potato, your favorite green veget- able, . crisp spring salad and q perfect ending of dutch apple pie. Here's an all-star American meal that will find it's way to your table again and again.
 BACON AND FRANKFURTERs
 WITH BARBECUE SAUCE
 12-1e frankfurters
 3k ID. bacon
 x teaspoon white pepper
 { teaspoons sugar
 1 teaspoon mustard
 1 teaspoon celery salt
 1 teaspoon paprika
 teaspoons Worcestershire
 sauce
 x cup catsup
 x onion (sIlced)
 ( tablespoons vinegar
 1 tablespoon butter
 si cup cold water
 teaspoon t0baseO sauce
 Melt butter. add chopped onion, and let cook until onions arc eieaf. Add dry seasoninRs. then add win. egaf, eatsup. water, tobasco and Worcestershire sauce. Bring Co boil. With a shale knife, euf eht in each fFanhfurtaF about q Co 2 iss inches in length. Place fhe frankfufters in a nal baking pan. with slIt sides np. Pour the sauce ofef the meat eHd bake in c mod