Dr. Kitchener very justly says: - The boiling of bacon is a very simple subject to comment upon; but our main object is to teach common cooks the art of dressing common food in the best manner. Cover a pound of nice streaked bacon with cold water, let it boil gently for three-quar-ters of an hour; take it up, scrape the underside well, and cut off the rind; grace a crust of bread not only on the top, but all over it, as you would ham, put it before the fire for a few minutes: not too long, or it will dry it and spoil it. Bacon is sometimes as salt as salt can make it, therefore before it is boiled it must be soaked in warm water for an hour or two, changing the water once; then pare off the rusty and smoked part, trim it nicely on the under side, and scrape the rind as clean as possible.

2483. Bacon

Bacon is an extravagant article in housekeeping; there is often twice as much dressed as need be; when it is sent to the table as an accompaniment to boiled poultry or veal, a pound and a half is plenty for a dozen people. A Good German sausage is a very economical substitute for bacon; or fried Pork sausage. (See 17, 2172, 2146.)