This is growing fast into universal favor as a staple breakfast-dish. It is so simple and so quickly made ready it seems odd enough that it should so seldom be set before the listless or eager breakfaster at its best estate.

To begin with, it can hardly be cut too thin, certainly not by any knife at the command of the average cook. It should be as thin as writing-paper made for foreign correspondence, and the rind be pared away before the meat is cooked. Heat the frying-pan, lay in the bacon, and as soon as the slices cook clear, turn them. They should be hardly discolored by the fire when you serve them, dry and hot, upon a heated platter.