This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
If the bacon is to be sliced at home, be sure that it is chilled, and that the knife is sharp. Have the frying pan hot. Put in the bacon and turn almost at once. Whether or not it is to be cooked crisp depends upon the variety, but in any case it should be drained on crumpled paper before serving. Generally speaking crisped bacon is more digestible than that which is fat and moist. It should be cooked so slowly that the bacon fat does not burn.
Cut off the bacon rind and lay the bacon on a rack in a pan; bake until crisp - about twelve minutes. Drain the fat into a jar and keep for cooking purposes.