Bacon grease is the best available medium for frying. It is the most toothsome and the purest. Contrast the clean lines and flavor of bacon grease with the insipid, ghastly-looking product known as lard, made from who knows what. Pure leaf lard is rare, and even at its best the rich, tempting savor of bacon is vastly preferable.
Bacon, properly prepared for those who do not engage in heavy manual labor and therefore do not need much of the rich heat producing fat, should be fried to a crisp, until it is to all intents entirely lean. Then it is a dish fit for gods, and for mortals who know what is good. Then there is left the grease, golden brown and delicious. Now the usefulness of bacon only begins.
Hear this! From one pound of breakfast bacon you get one pint of precious bacon grease.
What do with it? That's easy.
Fry eggs in it. You will never again use lard. Even butter is inferior to it.
Season boiled string beans with it. It is a substitute for cooking bacon with them. Two or three tablespoonfuls will give the proper flavor. Use the bacon fat in place of butter or lard.
On a festive occasion Mr. Jones, who is by nature courtesy itself, complimented a middle-aged lady upon her dress, the upper part of which was of black lace. "Nothing," said he, "to my mind is so becoming as black and yellow." "Yellow!" she cried. "Oh, good gracious! That's not my dress, that's me!"—James Payn, in the Independent.
Cardinal Manning visited a Liverpool convent, where an Irishwoman was cook. She begged his blessing, and, when it was given, looked up at his frail figure, and exclaimed, "May the Lord preserve your eminence, and oh, may he forgive your cook!"