This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Bacon is prepared from the flanks of pork, salted, dried, and smoked.
Bacon is an expensive form of food.
Sliced and packed in jars it is still more expensive and only desirable when bacon in the strips will not keep well.
Bacon consists largely of fat, though it contains some layers of lean or muscular tissue.
Before cooking bacon the rind should be removed, all exposed surfaces scraped with a knife and the bacon sliced in thin even slices for cooking.
Bacon is broiled, pan-broiled, and baked in the oven. It should be cooked until crisp so that it can be readily acted upon by the digestive juices.
Next to butter and cream bacon is the most easily digested of animal fats. It is easily assimilated and very nutritious.
Place thin slices of bacon (from which the rind has been removed)in a hot frying pan and pour off the fat as fast as it comes out. When the bacon is crisp, drain on paper. Keep hot. Or lay bacon on a rack in a baking pan and bake in a hot oven until crisp.