COOK with Elizabeth

Press, Volume XCVI, Issue 28422, 31 October 1957, Page 2

COOK with Elizabeth

Boiling Bacon

It is quite easy to buy a thick square piece of boiling bacon, and though the price seems fairly high at a glance, it compares not unfavourably with an ordinary joint these days, for there is no wastage and it goes a long way And although we call it boiling bacon, that is the least inspired thing we can do with it. Here are three suggestions for turning a piece into a really festive meal. Roast Bacon: Soak the piece of bacon in cold water overnight. Next day, scrape the rind with a knife, then score with a sharp knife into tiny squares. Place in ; a pan with dripping and roast, basting from time to time exactly as for pork. Serve with spiced apricot halves, or grilled pine-1 apple. Spanish Bacon Slice: Soak bacon, then cut into one inch thick slices. Lay in a baking dish and brush a little mustard over. Sprinkle with brown sugar. Slice two onions and lay over the ham. then pour over a large jar of tomato puree (or use tinned tomatoes or tomato soup). Cover and bake very slowly until tender. Stuffed Bacon Slice: Soak the piece of bacon, then slice down into two pieces. Place one piece on a baking dish and brush with mustard and sprinkle with brown sugar. Finely chop 1 cup of apples, 1 cup of cooked prunes and half a cup of celery. Mix together and pack on to the bacon Sprinkle again with brown sugar brush the under side of the secjond slice with a little mustard and I place on top. Push toothpicks (down round the edge to secure i into position. Pour a cup of cider over the bacon, cover and bake very slowly, basting with the liquid from time to time. Remove iid for last part of cooking. Remove toothpicks before serving