This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Needs to be timed in boiling to 1/2 hour for each pound.
Thin slices broiled to a crisp over a charcoal fire.
The bacon on the dish first, and fried eggs on top.
Lean bacon minced very fine and lightly fried, the fat poured into another pan, and omelet poured into that, cooked bacon strewed all over the surface; when soft cooked, rolled up, garnished with parsley in the dish.
Cut thin, but slices left in pairs, not quite separated; stuffed with mashed potatoes and rolled in cracker dust or crumbs; fried.
Broiled. or fried bacon is the best accompaniment to fried or broiled trout, bass or other fresh-water fish.
Broiled steak, with a slice or two ok broiled bacon on top, is esteemed a luxury.
Boiled together and slices of bacon served with cabbage.
In some parts of the states string or snap beans will hardly be eaten without bacon; it is boiled along with them, and small pieces cut and served in each dish sent in.
The French cooks think it all right to boil navy beans plain and serve them with a slice of bacon on each order - it is their substitute for baked pork and beans, which they seldom cook.
Is too dear for constant use, the weight of the wrappings having to be paid for, and the quality of bacon is hidden; thin and unserviceable pieces that trim half away are covered up in canvas, of which the only use is to keep insects out of the meat for those who keep it in stock. The most profitable to buy is bacon by the box of 50 to 100 pounds, well smoked, free from bone and not canvassed. The removal of the bones from the rib sides will be found to cause much waste of the meat at the same cutting unless use can be found for such outside cuts.
Should go together.