Bacon And Eggs

The rashers of bacon, cut from the back, must be trimmed of all bone, rind and smoked part, and put into a hot fryingpan very clean. Cook until nicely browned, but without burning, taking care that the fat does not "catch." When the bacon is laid on a dish, the shells of the eggs must be carefully broken so as not to break the yolks, each being broken separately and kept from one another. As each egg is added to the fryingpan, the white should be allowed to set before adding another. Baste them with hot fat, trim and put one on each piece of bacon. Mashed potatoes may be served around the sides of the dish if desired.

Bacon And Spinach

Line a pudding-dish with thin slices of raw bacon trimmed to one size and arranged symmetrically. Take boiled spinach ready chopped for the table, and season with butter, salt and pepper, also some boiled carrots, turnips and boiled onions. Whip up the yolk of an egg, with pepper and salt, and mix the carrots and turnips with the egg and seasoning. Arrange the squares of vegetables alternately amongst the slices of bacon, and place in a saucepan partially filled with boiling water, but not deep enough to boil over, and steam for an hour. Turn out on a flat dish and serve with a rich brown gravy.

Boiled Bacon And Cabbage

This dish may also be prepared with broad beans, in lieu of the cabbage; in either case the process is the same, and is as follows: Cut a good cabbage into quarters and remove some of the thick part of them, as much as can be done without disturbing the leaves. Soak in a pan of cold water until it is wanted. Put the cabbage into a large saucepan containing some water boiling, with a teaspoonful of salt and a pinch of bicarbonate of soda, and cook for half an hour. Take some good bacon, cleaning off the smoky parts, place in cold water and then boil for half an hour separately. Drain both the cabbage and the bacon and put them together in one pot, covering them with boiling water which has not been used before, and let them cook slowly for another half-hour. Remove the cabbage as whole as possible, drain on a colander, and, after slicing the bacon, serve it on the cabbage in a dish with a drainer.

Broiled Bacon

Broil in a double gridiron in front of a clear fire some slices of streaky bacon nicely trimmed, turning frequently till done. Or the slices cut to one size may be rolled up and stuck on skewers when they may either be broiled or baked in an oven. Remove from the skewer before serving.

Broiled Liver And Bacon

As broiling in most cases is wasteful, the liver and bacon are generally fried together, but the dish is somewhat spoiled by this method. The best plan is to fry the well-trimmed slices of bacon, and after having washed and sliced the liver not too thick, say a third of an inch, dry it thoroughly on a cloth, flour it and dip into the bacon fat in the fryingpan and broil over a clear fire, adding pepper and salt while cooking. When done, lay each slice on a dish with a piece of bacon on each piece of liver.