The streaky part of a thick flank of bacon is to be preferred; cut nice slices not above a quarter of an inch thick, take off the rind, put to broil on the gridiron over a clear fire, turn it three or four times in the space of five minutes ; this will be all the cooking required : serve it very hot. Though this is the best part, the whole of the bacon is still good, especially if not rank, which can be easily detected by its yellowish color: if too dry or salt, after it has been cut in slices, dip it into a little vinegar and water three or four times, and saute as usual, it will make it softer and less salt: serve as usual. If any remain after a dinner of boiled bacon, it is also very good broiled or fried for next day's breakfast.