Bacon And Apples

Apples are often fried with bacon, many people being very fond of the flavor thus produced. The dish is prepared thus: Choose tart, well-flavored apples, cut them across into 1/2-inch slices, and carefully remove the core part from each slice. Cut as many thin slices of bacon as there are slices of apple, fry the meat in its own fat until very crisp, and place it on a hot dish. Fry the apples with the bacon until quite brown, drain and lay them on the slices of meat. Sprinkle with a little sugar, and serve. - Mrs. Chas. Ziegler, 113 E. 36th St., Chicago. 111.

Creamed Bacon

10 slices of bacon. 1 1/2 cups of milk. 1 1/2 tablespoons of flour, salt and pepper to taste. The slices of bacon should be very thin and the size of ordinary breakfast bacon - about 4 inches long and 2 1/2 inches wide. Lay them in a frying-pan and place in a hot oven; when the meat is brown and crisp set the pan on top of the stove, lay the bacon on a hot plate, add the flour to the fat in the pan and stir quickly for 2 minutes, being careful that the heat is not strong enough to brown the flour. As soon as the flour is cooked, add the cold milk, a little at a time, stirring constantly to make a smooth gravy. Let the gravy cook for 2 minutes after it has reached the boiling point and add salt, if needed. Turn the gravy out on a hot platter, dust lightly with pepper, lay the slices of bacon on it, and serve at once. - Mrs. M. Young, 4237 Prairie Ave., Chicago, 111.

Fried Bacon (Southern Style)

Cut slices of bacon 1/2 inch thick. Pour boiling water over it and let it stand 5 minutes; put the slices in frying-pan and sprinkle Indian meal lightly over them, cook over rather hot fire until crisp, and brown, and serve on . a warm dish. - Mrs. James Russell, 3519 S. La Salle St., Chicago, 111.

Egg And Bacon Pie

Make a short paste and line pie-plate; cover with bacon, cut into fine strips; beat 2 eggs with a little milk, season to taste, and pour over bacon; cover with crust and bake in moderate oven. - Mary E. Stark, 3753 Armour Ave., Chicago, 111.

Potatoes And Bacon

Cream potatoes in the usual way 'by cutting in cubes and warming in milk sauce; when they have simmered about 5 minutes, add some bacon which has been cut in tiny cubes and fried until nearly brown; bacon should be well drained before it is put with the potatoes; let bake a few minutes, and serve. Potatoes creamed in the same way, only place a layer of potatoes, then a layer of grated cheese, and so on until a medium-sized basin is filled; always have a layer of the grated cheese on lop; bake in the same way as the former; this will be found a splendid dish in case of unexpected company. - Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111.