Evening star., 1952-05-13
Different Cooking Methods
Bacon: A Three-MeuI Meat

for a large crowd. is that it doesn't
need to be turned.
Bdeon Drippines
You're really getting a double
return on your money with bacon
because of the drippings. They add
extra flavor to food at no extra
cost. Bacon fat is free shortening.
A tip about its care. Strain the
drippings through a very fine
strainer into a clean tin or jar
that won't break. cover, and store
in the refrigerator. It's wise to
strain the drippings before stor-
ing because they: won't keep as
well If the sediment is left in
them. Use the drippings for frying
home-fried potatoes, Drowned
potatoes, panned cabbage or sea-
soning green vegetables. They also
make excellent casserole toppings
when blended with bread or
cracker crumbs. Use to top seal
loped potatoes, scalloped vege-
tables, creamed foods in ramekins,
or any baked dish that blends we'll
with a bacon flavor.
CHEESE TOMATOES.
8 medium sized tomatoes
112 teaspoons prepared mustard
"a pound thickly sliced Ameri-
can cheese
"a pound thinly sliced bacon
8 Vienna sausageS
Parsley
Wash tomatoes and cut off stem
end. Spread cut side with mus
tard. Cut slices of cheese into
four squares; place one square on
top of each tomato. For each to-
mato, cross two slices of bacon
in center. Place tomato on CEN
ter and bring up ends of bacon
over tomato. overlapping. FastenI
with a toothpick. Top with al
Vienna sausage. Place tomatoes
in a well-greaSed heat-resistantI
glass pie plate. Bake in q hot
oven, 425 degrees F., for 80 min
utes or until cheese is melted and
bacon is golden brown and crisp. i
Garnish with parsley and serve
directly from glass dish. Serves 8.
DUTCH SKILLET LUNCH.
2 1-pound cans green beans
16 slices bacon
Q tablespoons chopped onions
3 tablespoons flour
4 tablespoons vinegar
" teaspoon salt
/ tablespoon prepared mustard
l tablespoon sugar
Drain beans; boil liquid rapidly
until reduced to / cup. While
liquid is boiling, place bacon
slices in a cold frying pan over
low heat. Cook bacon slowly,
about 8 to 10 minutes; turn once
during cooking. Drain on alb
sorbent paper; keep warm. Pour
of bacon fat; return 3 table
spoons fat to skillet. Add onion
and cook until tender, but not
brown. Add flour; stir to smooth
paste. Add bean liquid and cook,
stirring constantly. until mixture
thickens and comes to a boil. Add
vinegar, salt, mustard and sugar;
mix well. Crumble half the bacon;
add with beans: heat to serving
temperature. Serve with remain
ing bacon slices. Makes 8 serv-
ingS.
BACON BROILER MEAL.
IL slices bacon
2 cups cooked peas -
4 slices { " -inch) tomatoes
2 teaspoons butter or margarine
Salt and pepper
Place peas in bottom part Of
broiler pan. Place bacon slices
on broiler rack set over peas.
Broil 3 inches from heat source
about 3 minutes. Turn and push
slices together. Arrange tomato
slices on rack. Top each with u
teaspoon butter and season with
salt and pepper. Broil until bacon
/ is done and tomatoes are cooked,
about to minutes. Total cook
| ing time about Is minutes.
Serves four.
BACON DRESSING FOR
VEGETABLES
IA pound bacon (cut into 1-inch
| squares)
/ tablespoon finely chopped onion
"a cup vinegar
70 cup water
tablespoon brown sugar
Salt and pepper
Brown bacon lightly in a skillet.
Add onion and cook over low heat
until tender. Add remaining in
gradients. Simmer minutes.
Serve over hot cooked vegetables
such as green beans, broccoli or
lima beans.