"THIS LITTLE PIG"

Timaru Herald, Volume CXLIII, Issue 20782, 17 July 1937, Page 11 (Supplement)

"THIS LITTLE PIG"

NEW POSSIBILITIES WITH BACON Have you ever enlarged on the possibilities of bacon? It will always be a firm breakfast favourite, and has a high energy value which makes it so suitable for the first meal of a working day. Here are some of the ways In which it may be served, with some ideas from America that you may not have heard of: First, of ourse, with eggs, or with liver, with oysters, on vegetable casseroles and other casserole dishes, chopped in omelets, scrambled eggs, dressing far fowl or meat, muffins, sandwich fillings, or wrapped around rolled cheese sandwiches or large stuffed olives and broiled.

It may be cooked by pan broiling, by grilling, in the oven, or by frying in deep fat. Try baked bacon, for which you will need a four-pound piece of back bacon, J cupful of vinegar, 1 teaspoonful of dry mustard, brown sugar.

Wipe the bacon, place in a large pot of cold water, bring to simmering point and simmer until tender (about one hour). Remove from the water, take o«* the rir ' and place fat side up on a rack in an open baking pan. Score and rub the mustard and brown sugar into the fat. Add the vinegar slowly, forming a paste on top of the bacon and bake in a moderate oven until nicely browned; about forty-five minutes.

Or cheese toast with bacon; Half a pound of sliced bacon, half teaspoonful of Worcestershire sauce, 4 tablespoonfuls of flour, 2 cupfuls of milk, 2-3 cupful of grated cheese, b teaspoonful of salt, 6 slices of toast, J teaspoonful of paprika.

Pan-broil the bacon until nicely browned. Keep hot and make a sauce as follows: Add the flour to four tablespoonfuls of bacor dripping and stir until smooth. Add the milk gradually, stirring until thick and

smooth. Season with the salt, paprika and sauce and stir in the grated cheese. Cook only until the cheese is melted—about two minutes —and pour this sauce over the hot toast. Place two or three slices of bacon on each piece and serve at once. Creamed bacon and potatoes is different: Take 3 tablespoonfuls of bacon dripping, a cupful of milk, 1 tablespoonful of minced green pepper, 1 cupful of finely chopped cooked bacon, tablespoonful of minced celery, salt, pepper and paprika, 1 tablespoonful of minced parsley, 2 cupfuls of cooked diced potatoes, 3 tablespoonfuls Of flour. Add the minced green pepper, celery and parsley to the bacon dripping and cook slowly for a few minutes. Stir In the flour and when blended, add the milk gradually, stirring until the mixture thickens. Add the diced bacon and the seasonings, and lastly add the diced cooked potatoes. Heat through and serve sprinkled with minced parsley and paprika.