Evening star. [volume] (Washington, D.C.) 1854-1972, 1935-09-03
Proper Way of Cooking
Is Most Important
To Retain Full Flavor
May Be Used Alone or in Combination With
Other Foods to Form Wholesome
Main Dish.

when properly cooked. there Is Moth
ing more crisply delicious.
*
IN THE cooking lies half the secret.
If bacon appears at table translu-
cent, limp and swimming In grease,
or hard and almost black-money
and time have been utterly wasted,
as both food value and flavor have
been destroyed. Many methods exist
for the proper production Of good
bacon, and there is no excuse for the
cook who is too lazy and unambitious
to learn their rules.
The point where most inexperienced
cooks 60 wrong is that they heat the
frying pan too much and allow the
fat to smoke, thereby spelling the taste
of both the bacon and the drippings.
which might otherwise be used to such
good advantage. The trick is to place
the thin strips Of bacon in a cold fry
ing pan and bring the heat to the re-
quired degree very slowly, taking care
that when that point Is reached the
pan is not allowed to become any
hotter
Another little touch is to place the
thin strips of bacon on a board and,
with q broad bladed knife. fiatten
them as thin as possible. Then put
in the cold frying pan and cook over
moderate heat, turning frequently,
until crisp and brown. Occasionally
drain of some of the excess fat from
the pan and, when done, let bacon
crisp on brown paper.
My own favorite method Is one
which has saved me many burnt
fingers and grease-splattered clothes
as we'll as blackened walls. put the
strips of bacon. well separated. into a
pie tin and place it in the oven. Then
I can forget about it while other
breakfast preparations are under way,
except for taking q peep and turning
1t once or twice. The bacon crispS
beautifully, and after few moments
draining on brown paper is absolutely
perfect. It's like Scrambling eggs in
a double boiler, practically foolproof!
a S FOR actually serving the bacon,
alone or in Neutrality-suspicious.
are legion! And, before I forget.
don't throw away any leftover cooked
bacon. Keep it in the ic box and
next morning use it. chopped fine, in
your regular muffin mixture, to vary
the breakfast bread most delightfully."-!
AS September has an "R" in it. we
shall take the first recipe to celebrate
the return of the succulent oyster:
OYSTERS AND BACON.
Wrap each oyster in a very thin
slice of breakfast bacon. Lay on a
broiler over a baking pan in hot
oven. Let broil until the bacon is
brown CThe bacon should be fastened
around the oyster with q toothpick)
Serve with minced parsley and
piquante sauce, which should be made
as follows:
2 tablespoons grated horseradish.
l tablespoon salt.
/ tablespoon dry mustard.
! pint white vinegar.
l tablespoon chopped onion.
u teaspoon paprika.
Il teaspoon cayenne pepper.
Pound all the, dry ingredients to-
gether. Pour the vinegar over them
gradually. Let stand for one week,
then strain through cheese cloth and
bottle. Cap tightly and keep to serve
with above dish, or with other meat
or fish recipes.
y II II n
CHICKEN LINERS EN- BRO
CHETTE make q good dinner
dish and are easily prepared. Clean
and cut the livers In uniform pieces.
Wrap a slice of bacon around each
piece, impale on skewers, and place
on broiler over dripping pan. Broil
until bacon Is crisp, turning once.
Or you may cut the livers in four
pieces and alternate them with pieces
Of bacon on q skewer until you have
four bits of liver to five of bacon
on each skewer. Broil until the bacon
is crisp and serve on the skewers,
garnished with watercreSS.
Chop crisp bacon and mix the frag-
ments with baked potato before re-
turning the mixture to the potato
shells to brown slightly on top before
serving. Hominy grits and bacon
make a delicious luncheon dish for
the children and grilled tomatoes and
bacon prove welcome even for dinner.
Use your imagination in connecting
bacon dishes and you will be amazed
to find what an infinite variety Of
uses there are for this pork product |
in your menus.
II you wish advice on your indi-
vidual household problems write to
Betsy Caswell, in care of The Star,
inclosing stamped, self addressed en-
velope for reply.