BACON RECIPES

Chronicle (Levin), 11 September 1946, Page 7

BACON RECIPES

(Contributed by the Sarah Anne Bhode# Fellowship in Home Science.) Bacon Omelet. — One egg, 1 tablespoon of milk, £ teaspoon of salt and £ eup of bacon. = Separato the egg. Beat the yolk titi creamy, add the seaeoning and the milk. Fold in carefully the stiffly_ boaten white. Place in a greased flying pau, cover and cook over mediuin heat tili brown on the bottom. TJncover and place in a hot oven for a fow minutes to dry the top off. Make a dent across the oinolet with a knife at right angles to the handle of the pan. Place crisply cooked bacon, cut in small pieces on top of the omelet, fold over and turn on to a plate. If preferred, the cooked bacon may be added before cooking the omelet. Bacon with Spinach. — One cup of cooked spinach, £ cup of bacon, dash oi pep[icr and a teaspoon of vinegar. Chop the bacon linely and cook till erisp. Add the vinegar aud the season ing. Add the spinach and heat thoroughly. Serve hot, with hard-boiied egg. Bacon Rarebit. — Iialf cup of bacon, 1 eup of milk, 2 tablespoons of bacon fat 2i tablespoons of flour, 1 egg, 4 teaspoon of salt .nd i cup of cheese. Make a white sauce in a double boilci and cook live minutes. Add the beateii egg and grated cheese. Cook slowl) over water till the clieese is melted. Add 1 eup of crisply cooked bacon eu1 in small pieces. Serve on crackers oi small pieces of toast. Liver and Bacon Pie. — Cut a liver into small pieces, soak in salt and water then drv u Lth a cloth. Rind and cut u[ some rashers of bacon. Put a layer oi breadcruinbs in a piedisk, then a layei of liver, grated onion, a little sage pcpper and salt, then a layer of bacon ttepeat till the liver is used. Add i cu[ of stoek or water. Place a layer oi breadcruinbs on top. Finish with sinai pieces of butter (or bacon rind), tliei taiko for' one hour. Stuffed Bacon Rolls. — Two and a bait cups of breadcruinbs, 1 egg, l cup oi niiik, 3 tablespoons of diced cookec onion and i cup of celery. Prepare a moist dressing of the in gredients. Place two teaspoons of thb dressing 011 a slice of bacon and rol the bacon round the dressing to covei it. Fastcn with a toothpick. Ctrill oven-cook or pan-frv untii the bacon if crisp. These small rolls make an at tractive garnish for ineats and poultry Tliey are also good as a supper snack. Liver and Bacon Rolls. — !2ix rasherf of bacon, 1 tablcspqon of choppcd pars

ley, 1 small chopped onion, i cup or soxt breadcrumbs, 2 tablespoons of beaten egg, 1 cup of niinced li\'er, 1 tablespoon of lemon juice, salt and pepper. Remove the rind from the bacon and cut into 12 strips. Ali x the niinced liver, breadcruinbs, parsley, salt and pepper and lemon juice. Add the onion, which has been suuted till golden brown. Bind together with the beaten egg. Npread the mixturo over the bacon strips. Roll up and sketver with toothpicks. Place in a baking dish and bake in a hot oven till the bacon is cooked. Herve very hot with tomato suuee or on toast. Kidney and Bacon Rolls. — Eiglit slices of bacon, 2 lamb's kidneys, 1 egg, j cup of breadcrumbs, i teaspoon of chopped parsley, 1 small onion, salt and pepper. Alix the breadcrumbs with the finel} chopped onion and parsley and season ings and moisten with the beaten egg Spread ihe mixture oi. to thin slices oi bacon and wrap round pieces of kidnoy. using skewers to hold in place. Bak in oven for 20 minutes. Oysters with Bacon (Pigs in Blankct). — Clean oysters, wrap a thin slice of liacon round eacli and fasteti with toothpich's. Liake in .a hot oven until the bacon is crisp and brown, turning once during the cooking. Dip tliick slices of tomato in egg and then in seasoned cracker crunibs. Fry in bacon fat. Place a *'pig in blanket" on eacli slice and scr\e hot. Bacon and Egg Club Sandwich. — Oue egg, 1 tablespoon of ^uilk and i teaspoon of salt. Beat thc egg, and the milk and seasouing and beat. Cook in a double boiler until the egg is scrum bled. Place the scrambled egg on a lnittered slice 01' toast, cover with a second butlored slice of toast, place -li-es of crisply cooked bacon 011 top, add mayonnaise dressing, ;ind cover with slices of tomato. (Jarnish with parsley. The egg may be fricd iustead of scrambled. Open-Pace Sandwich. — Place twu slices ot' toast 011 a plate. O11 oue place three sliees of crisply cooked bacon; 011 ihe other a fried or scrambled egg. In a lettuce leaf cup arrange sections of tomato and 111 anuther mayonnaise dressing. Bacon Stuffing. — Breadcrumbs, onion, bacon, seasouing and egg. L*s« this stufting for meats. poultry, ifcbbit and such vegetables as tomato, marrow or potato. Bacon Savouries. — Make a foundation of toast, baked or fricd bread. Cover with grated cheese and bacon; sliced tomato and bacon; pickles, clieese and bacon; or chutney, cheese and bacon. Crrill aud serve hot. Breakfast Suggestions. — Serve grilled bacon with fruit, such as stewed apple, sauted apple rings or sauted bananas. In Cooking. — Save bacon rinds and add to soup stocks, chowders or savoury Jishes to e.nricli thc flavour.