Use of Bacon

NZ Truth, Issue 1017, 23 May 1925, Page 18

Use of Bacon

Bacon isorie 6f the foods which is m S6a'son at all times 6f the year "but it is probably relished most m cool weather. Bacon is hot only a valuable food for it£ fat and protein contents but its savory, flavor adds much to many another dish which might otherwise be bland m its flavor. For. breakfast it may be either broiled /.or "sauted, served alone or with eggs. An omelet is much improved by adding diced cooked bacon to it, and muffins are never more delicious than when shortened by chopped bacon or bacon drippings. For luncheon, bacon may be used to add both flavor and attractiveness to meat loaves, \casserole dishes, escalibiJed dishes. A substantial sandwich is a favorite for luncheon. Bacon may be combined with lettuce, tomato, onion, cheese, egg, cold meat, Mcd chopped liver, fried oysters, and baked beans, m delicious sandwiches. Bacon goes especially well with toast. For dinner, bacon may be used m roasting foxvl. fillet of beef, liver, and other meat dishes. and fish, also macaroni and spaghetti. Through the long process of cooking the bacon imparts a delicious taste unobtainable m any other my.. For a garnish, bacon will often givo.the touch, which makes a dish attractive- and appealing to the appetite. Jn buying bacon, ' minimum economy may be practiced by getting it m a .large piece ar.d having it sliced. Jowl bacon, although not so choice ill appearance as other bacon, is economical m every, way. Bacon is a staple food which fits m at all tinies and no housewife should feel that her paiitry is well supplied unless she has some of it on hand. ' '