Cut the bacon in thin slices, and fry it in its own fat. It will be cooked when the fat is transparent. It must not be cooked too quickly, or the fat will burn up and be wasted.
Eggs and Bacon.
Toast or fry the bacon, and lay a nicely poached egg on each slice.
Boiled Eggs.
Put the eggs into boiling water, and boil an ordinary sized egg for three minutes; new-laid eggs will take one minute longer. Eggs boiled five minutes will be nearly hard. To make them quite firm, boil them steadily for ten minutes. To make them mealy, boil them for an hour.
Poached Eggs.
Eggs for poaching should be perfectly fresh, or they will not keep a nice shape.
Let the water be quite boiling; add to it a little salt.
Break the eggs into cups, and slip them gently into the boiling water.