The Waterbury Democrat., 1941-01-16
|WhenInDOubt |BacOn'S Your
 Best Buy

Bacons the buy; bacon's a bar- gain; bacons your best bet; bacon's for boys and beautiesi Slogan writ CTS happily sharpen wits and pen- cils when bacon's the topic, for in this case alliteration is but the sim pie truthl
 Each striped strip abounds in en- ergy, valuable proteins, and members of the illustrious Vitamin B (B stands for Bacon tool family, in- cluding thiamine, the healthy-ap- petite-normal-growth vitamin!
 Bacon's the basis for many meal. Long boon for breakfast, now ba- con stands alone or combines. "Ba- con-andS" are liver, sausage, sweet breads, hamburgers for main course; tomatoes, peanut butter, cheese, pickles, for sandwiching, snacking.
 Big on flavor, brief on budgets, bacon brings itself home to be lord" of your festive board!
 To Prepare Bacon
 To Pan Fry: Place slices of bacon in cold pan. Cook slowly and turn to brown evenly. Pour of fat as it ac- cumulates; drain on absorbent pa- per. To brOil: Spread sliced bacon on broiler rack. Broil inches from heat. Turn to cook uniformly. To Bake: Spread sliced bacon on wire rack. Place in dripping pan. Bake in 8 moedrate oven (375 degrees F.) for about Is minutes or until brown and crisp. It usually is not neces- sary to turn.
 Three B's Entree
 (Baked Beans and Bason)
 Turn 2 cans of baked beans into casserole. Top with g or 10 slices of bacon. Bake in 8 moderate oven (350 degrees F) until beans are heated through and bacon is crisp and brown (15-20 minutes). Serves 4.
 Down South Casserole
 4 medium sized sweet potatoes
 apples
 1-2 lb. sliced bacon Wash potatoes and boil in salted water until soft (20-30 minutes) :. Peel and arrange in greased casse- role or baking dish. Core, pare and slice apples and place between po- tatoeS. Arrange strips of bacon on top. Bake in moderate oven (375 degrees Fo about 9 minutes, until bacon is crisp. Baste occasionally with bacon fat. Serves 4.
 BacOn-Vegetable Dinner
 2 lbs fresh spinach
 carrots (sliceO
 18 potato balls
 
 3 tbsps. bacon fat
 3 tbSps flour
 1-2 teasp. salt
 l 1-2 cups milk
 1-2 ID. bacon, sliced
 Cook spinach, carrots and potato balls (separately) until done. Make cream sauce of bacon fat, flour, salt and milk. Broil or pan-fry the ba- con; drain and chop half of it, keep ing remainder hot. Add chopped ba- con to white sauce. Arrange cooked vegetables on hot platter with crisp bacon slices. Pour sauce over spin ach. Serves 4.
 Bacon Griddle Cake Pie
 l 3-4 cup flour
 teaSp. salt
 3 teasps. baking powder
 2 tbsps. sugar
 1-4 teasp. cinnamon ? eggs, well beaten
 1 1-2 cups milk
 2 thSnS melted hI,ttar
 l cup chopped tart apples
 1 lb. sliced bacon
 Sift flour, measure, and resift twice with salt, baking powder, sugar and cinnamon. Combine beaten eggs with milk, melted butter and chopped apples; add flour mixture and beat until smooth. Bake on a hot lightly greased griddle, allowing about 3-4 cup batter to each cake; turn only once. Stack pancakes or 6 high: keeping hot in warm oven. Spread butter and brown or maple sugar between cakes. Lay crisp pan-broiled bacon slices spoke fashion on top. To serve, cut in wedge-shaped pieces with slice of bacon on top of each. Serve with additional bacon.