CREAMED DRIED BEEF
Prepare as directed for [Frizzled Beef], having the beef cut into very small pieces. Make a cream sauce of one tablespoonful of butter, two tablespoonfuls of flour, and two cupfuls of milk. Season with salt and pepper, and when smooth and thick add the cooked beef. A well-beaten egg added just before taking from the fire is an improvement. Serve on toast.
BACON AND EGGS
Have the bacon cut very thin. The colder it is, the better. Remove the rind and cook in a hot frying-pan until crisp. Skim out the bacon, break the eggs into the fat one at a time, and cook slowly, dipping the fat over the eggs occasionally with a spoon. Eggs must always be cooked at a moderate temperature. Serve on a hot platter, the eggs in the centre, the bacon for a garnish.
BROILED BACON
Broil on a gridiron, turning constantly. It will cook in three minutes. Perfectly cooked bacon is clear and crisp.
BREADED BACON
Dip slices of bacon in corn-meal and broil or fry. A Southern method.