A Handbook of Cookery for a Small House

Bacon_ This dish is perhaps the most appetising breakfast dish and yet often the most unpleasant on account of the smell. Cooked in the following way there should be no smell at all. Take the rashers of bacon and carefully remove all the rind. Use preferably an enamelled frying pan in which a piece of butter the size of a walnut has been made hot. Lay the bacon in this. The stove should be hot enough to cook the bacon with the top on. Turn the bacon twice and cook for eight to ten minutes. Dish on a hot flat dish. Allow an egg for each rasher, breaking the eggs lightly without breaking the yolks into a cup one at a time and turn into the pan. Allow the boiling fat to run round the eggs. Cook for three minutes and dish with a slice placing one egg on each rasher of bacon. The pan when removed from the stove must not be put into the sink as the cold water there will cause it to smell unpleasantly. _3. Boiled Bacon_ Take not less than two pounds cut out of the small back. Plunge in a saucepan three parts full of boiling water. Boil briskly for one hour. When put on a dish the rind will tear off quite easily. Remove it and dust the part over thickly with baked breadcrumbs. _4. Sausages_ Prick the sausages well with a fork. Lay in a flat meat dish and cook for twenty to twenty-five minutes not on the stove but in a fairly quick oven. This prevents all smell and they will be well cooked. _5. Sausage Rolls_ Prick one pound of best pork sausages and bake in the oven for twenty minutes on a flat dish. Cut each sausage lengthwise, roll round each half a thin rasher of raw bacon, put into a paste (as for meat pie, rec: 156), wrap in hot buttered paper and bake for another twenty minutes. _6. Eggs in Gravy_ Boil two or three eggs for not longer than three minutes, drop them for a few