School and Home Cooking

by Carlotta C. Greer

BACON

Place thin slices of bacon (from which the rind has been removed) in a hot frying-pan. As the fat tries out, drain it from the bacon. Scorching of the fat is thus prevented. Cook the bacon until it is brown and crisp, turning once.

Bacon fat should be saved. It can be used in cooking.

SCALLOPED POTATOES WITH BACON

4 medium potatoes 1/4 pound sliced bacon Flour Salt, used sparingly Pepper Milk

Pare the potatoes and cut them into thin slices. Cook the bacon until brown; cut each slice of bacon into several pieces. Oil a baking-dish and place a layer of potatoes in it, then a layer of bacon and some of the tried-out bacon fat. Sprinkle with flour, salt, and pepper. Repeat, until all the ingredients are used; the top layer should be of bacon. Add milk until it reaches the top layer. Bake in a moderate oven for one hour, or until much of the milk has evaporated and the potatoes are tender. Serve hot.

1/4 cupful of bacon drippings may be used instead of sliced bacon.

QUESTIONS

Why should fresh pork be used in winter rather than in summer?

Why is pork slow in digesting?