Try Boiling Bacon For Variety

Press, Volume XCIX, Issue 29273, 3 August 1960, Page 3

Try Boiling Bacon For Variety

A piece of boiling bacon is a wonderful aid in adding variety to the week’s meals, for cooked as a whole and served either hot or cold it is delicious. Or it may be cut and cooked in pieces in a variety of ways.

Here four thick slices are cooked in a frame of apple quarters to make an appetising meal.

Glazed Bacon And Apples Ingredients: 4 thick slices of bacon 4 apples 1 small onion % cup vinegar 2 tablespoons brown sugar 1 teaspoon mustard 1 chicken bouillon cube 1 cup water % cup sultanas Juice of 1 lemon 4 cooking apples 2 tablespoons cornflour Method: Soak bacon piece overnight. Scrape the rind with ' a knife. Cut four slices each about half an inch thick and place in an ovenware dish. Mince 1 small onion, cover with one cup of unsalted water and simmer until tender. Add 1 chicken bouillon cube, lemon juice, brown sugar, vinegar and sultanas. Mix cornflour with a little cold water and stir in, stirring until clear and boiling. Pour over the bacon slices, cover with a lid and cook in a fairly low oven about 40 minutes. Peel apples, cut into quarters and core. Arrange round the meat. Spoon a little of the liquid over them, recover and continue cooking until the apples and meat are both tender. (If the bacon is very salt, bring slices to the boil covered with cold water and discard the liquor before using.)

Pork Hot-Pot

You do not need much leftover cold pork to turn into a delightful, hot savoury dish if you make a pork hot-pot. It is very quick and easy to prepare and comes to the table attractive and appetising to look at under its crisp golden brown topping. Ingredients: Cold pork. 2 onions. 1 apple. 1 tin peas. 1 packet mushroom soup powder. Potatoes. Butter. Milk. Salt and pepper. 1 cup grated cheese.

Method: Slice pork thinly and cut into neat pieces. If there is stuffing, cut that into small pieces too and . place both in the bottom of a casserole or ovenware dish. Peel apple and slice thinly over the meat. Prepare onion and chop finely. Spread over the apple, then cover with drained peas. Make up soup powder using only one cup of water and when boiling and thick, pour over the mixture in the dish. Boil potatoes until tender, drain and mash until quite smooth. Add a piece" of butter and sufficient milk to beat the potatoes light and creamy seasoning them well with salt and pepper. Spread over the peas. Top with the grated cheese. Bake slowly to allow time for the onions to cook (or pre-cook them it time is short) and crisp the top to a golden brown crust.