BACON DISHES POPULAR

NZ Truth, Issue 1294, 25 September 1930, Page 19

BACON DISHES POPULAR

SOLVING BREAKFAST PROBLEM

NOVEL RECIPES LJAM, bacon or sausage meat is invaluable for tasty breakfast and luncheon dishes and can be used m a great number of quickly made entrees and savouries. Bacon always gives an added flavor when cooked with poultry or game, while "ham and eggs" for breakfast is the thing and cannot be beaten m the mind of the average man. The following are only a few of the many dishes that can be prepared: Fried Liver And Bacon Cut the liver into slices and roll m flour, then fry until browned m hot f;it. Be careful not to over- fry the | liver or it will toughen. Make some rich, thick gravy, and pour over the liver. Then fry some "Swan" bacon ;uul serve with the liver. Tomatoes til so can be used if desired. Brain Entree Six brains, 6 slices "Swan" bacon, breadcrumbs, 1 egg, pepper and salt. Soak the brains m salted water and skin. Boil for about % hour; strain and put aside. Wrap a. slice of bacon round each brain, beat up the yolk of an egg only, dip the brain into it and then into breadcrumbs. Bake for about % hour on a greased dish and serve with gravy, mashed potatoes, i and fried tomatoes. Bacon And Egg Pie Four slices of "Swan" 1 egg for each person, pepper and salt, pastry. Roll the pastry rather thin and line the bottom of a piedish. First cover with bacon, then break eggs whole on to this, and season with salt and pepper. Cover again with bacon, and put a. layer of pastry over all. Bake for about half-hour m moderate oven. This is excellent for lunches or picnics. Cheese Rashers Fry some rashers of "Swan" bacon m thin slices. Take out when cooked and fry some thin slices of onions m i the fat. When clone take out of the pan, and keep hot -with the rashers?, then fry some slices of good, old ! cheese. Add all together and serve hot. American Cutlets Four mutton cutlets, 4 slices fatty "Swan" bacon; 4 tablespoons breadcrumbs; 1 tablespoon grated onion; 1 tablespoon tomato sauce, pepper and salt, and some chopped parsley. Mix the 'breadcrumbs with the onion, sauce, pepper, salt, and parsley, and spread a little on each side of the cutlets. Then wrap each cutlet m a slice of the bacon, cover with a piece of buttered paper, and bake m a greased tin for about 40 minutes. Serve with gravy and mashed potatoes.