BACON - Defined with Recipes
Bacon and Eggs - A Traditional American Breakfast © 1917 The Business of Being a Housewife
BACON—Is known as salted and dried. The salted is generally used as boiling bacon, and the dried, which is subsequently smoked, is generally used for frying and broiling. In selecting bacon discard any with yellow fat. Good bacon is red in the lean and the fat is white and firm.
* * Bacon fat is better than butter for many things that have to be fried, such as liver, veal chops, onions for curry, etc., is also used instead of olive oil with potato salad, lettuce salad, combination salad, etc.
* * Bacon is appropriate boiled with cabbage, kraut and string, wax and haricot beans; it is an improvement to an omelet, and is the proper thing to eat with liver, eggs and fowls.
Morris Supreme Bacon © 1921 Morris & Company
Bacon Recipe I—Place strips of thinly cut bacon on board, and with a broad-bladed knife make strips as thin as possible. Put in hot frying-pan and cook until bacon is crisp and brown, occasionally pouring off fat from pan, turning frequently. Drain on brown paper.
Bacon Recipe II—Place thin slices of bacon (from which the rind has been removed) closely together in a fine wire broiler; place broiler over dripping-pan aud bake in a hot oven until bacon is crisp and brown, turning once. Drain on brown paper. Fat which has dripped into the pan should be poured out and used for frying liver, eggs, potatoes, etc.
Chickens’ Livers with Bacon—Clean livers and cut each liver in six pieces. Wrap a thin slice of bacon around each piece and fasten with a small skewer. Put in a broiler, place over a dripping-pan, and bake in a hot oven until bacon is crisp, turning once during cooking.
Sautfed Chickens' Livers—Cut one slice bacon in small pieces and cook five minutes with two tablespoons butter. Remove bacon, add one finely chopped shallot, and fry two minutes; then add six chickens’ livers cleaned and separated, and cook two minutes. Add two tablespoons flour, one cup Brown Stock, oue teaspoon lemon juiee, and one-fourth cup sliced mushrooms. Cook two minutes, turn into a serving dish, and sprinkle with finely chopped parsley.
Oysters with Bacon—Clean oysters, wrap a thin slice of bacon around each, and fasten with small wooden skewers. Put in a broiler, place broiler over dripping-pan, and bake in a hot oven until bacon is crisp and brown, turning broiler once during the cooking. Drain 011 brown paper.
Chickens' Livers en Brochette—Cut each ^ivcr iu four pieces. Alternate pieces of liver and pieces of thinly sliced bacon on skewers, allowing one liver and live pieces of bacon for each skewer. Balance skewers in upright positions on rack in dripping-pan. Bake in a hot oveu until bacon is crisp. Serve garnished with watercress.
Live Lobster en Brochette—Split a live lobster, remove meat from tail and large claws, cat in pieces, and arrange on skewers, alternating pieces with small slices of bacon. Fry in deep fat and drain. Cook liver of lobster with one tablespoon butter three minutes, scasou highly with mustard aud cayenuc, and serve with lobster.
Blanketed Chicken—Split and clean two broilers. Place in dripping-pan and sprinkle with salt, pepper, two tablespoons green pepper finely chopped, and one tablespoon chives finely cut Cover with strips of bacon thiuly cut, and bake in a hot oven until chicken is tender. Remove to serving dish and pour around the following sauce: To three tablespoons fat, taken from dripping-pan, add four tablespoons Hour and one and one-half cups thin cream, or half chicken stock and half cream may be used. Season with salt aud pepper.
Club Sandwiches—Arrange on slices of bread thin slices of cooked bacon; cover with slices of cold roast chicken, and cover chicken with Mayonnaise Dressing. Cover with slices of bread.