Bacon I

Place thin slices of bacon (from which the rind has been removed) closely together on a fine wire broiler; place broiler over dripping-pan and bake in a hot oven until bacon is crisp and brown, turning once. Drain on brown paper.

Bacon II

Remove rind from bacon and parboil until slightly puffed. Place in hot frying pan and fry until a light brown, turning often and removing fat from pan as it tries out. The bacon should be crisp and flaky.

Tough Cuts

Pot Roast of Beef

Select a piece of four to six pounds from the rump or round. Wipe with a dampened cloth and sear all of the surface in a hot frying pan. Place in saucepan, add 1 cup of boiling water, cover closely and cook slowly until very tender. Sprinkle with salt when nearly done. Add water if necessary, but only enough to keep meat from burning. Add water to make a gravy thickened with 1 1/2 tsp. flour to 1 c. liquid.

Beef Stew

Ingredients:

3 lbs. round of beef water to cover 6 potatoes flour

3 carrots 1 onion salt pepper

Note : 1. Salt should be added in the proportion of 1/2 tsp.; pepper 1/8 tsp., and flour 4 tsp. to 1 qt. liquid. A fireless cooker is convenient for stews.

Method:

Cut beef in pieces, cover with water, bring to boiling point and simmer 3 hours, or until meat is tender. Add diced vegetables 1 hour before meat is cooked. Remove vegetables and meat and thicken the liquid. Boil 5 minutes and return meat and vegetables to the pan.

Note : 2. Serve with dumplings made like emergency biscuit with shortening omitted. Drop by spoonfuls on top of stew, cover, and steam until done, then cook three minutes uncovered.

Beef Broth

Ingredients:

1/2 lb. round of beef 1 c. cold water salt

Method:

Wipe meat, remove fat, and cut meat in pieces. Add cold water and let soak 15 minutes. Put in pan of cold water. Heat water slowly to 150 degrees F. Cook 2 hours. Strain and season. Reheat, skim off fat with spoon and paper. In reheating, be careful not to coagulate the albumin.

Beef Juice

Select a piece of meat from the rump or upper round. Wipe, remove fat, cut in pieces, heat in a double boiler until juice flows. Squeeze out the juice by means of a press, lemon squeezer, or potato ricer. Serve at once in a colored glass.

Left-Over Meats

Meat Cakes

Ingredients:

2 c. cold roast beef 1 egg

1/4 c. crumbs 2 tsp. melted butter seasoning

Method:

Shape into oval cakes and brown in butter.

Meat Pie

Ingredients:

2 c. chopped roast beef gravy

1 c. mashed potatoes seasoning

Method:

Combine ingredients except potatoes. Place in a buttered baking dish and cover with mashed potato. Brush with beaten egg. Bake until potatoes are slightly browned.

Browned Hash

Ingredients:

1 c. meat

2 c. mashed potatoes 1/3 c. boiling water

4 tbsp. fat salt and pepper onion juice chopped parsley

Method :

Put the mixture into a frying pan in which 1 tbsp. of fat has been heated. Spread smoothly; cook over moderate heat so it will brown slowly and not burn. Cook about one half hour and do not stir. Fold like an omelet.

The same mixture may be made into small cakes 3/4 inch thick and browned in the same way.