Cassell's dictionary of cookery

it> not only admirably adapted for its special purpose, but may also be used with advantage in domestic cookery. In appearance it resembles a sort of double saute pan, one part of which acts as a lid to the other. The inside is fluted, so that there is little danger of the meat sticking to the bottom, and as there is a handle to each part, and the two can be fixed securely together, the meat can be turned to either side without its being necessary to remove the lid, and so allow the heat to escape. The advantages which may be gained from using this pan are obvious. There is little danger that the meat will either be burned or smoked, and the closely-fitting lid so economises the heat that even with a moderate amount of fuel despatch is easily attained. Chops, steaks, omelets, and fish may all be cooked in this pan. Price 3s. 6d. and 4s. 6d. Bachelor's Pudding. — Beat up three eggs and add them, \\'ith a flavouring of essence of lemon and grated nutmeg, to four ounces each of finely-minced apples, currants, grated bread-crumbs, and two ounces of sugar. Mix thoroughly and boil in a buttered mould for three hours. Probable cost, 9d. Sufiicient for four persons. Bacon, Boiled. — Put the piece of bacon to be boiled into the pot with sufficient cold water to cover it. AUow it very gradually to come to a boil, removing all scum as it arises, and draw it aside to simmer until thoroughly done ; then pull off the skin and serve with bread-crumbs over. the top. Time to boil two pounds, one hour and a half. Probable cost, lOd. to Is. per pound. Bacon, Boiled, To Warm. — Many people think that bacon once boiled must be eaten cold, but the following mode will show that it is easy to make it an agreeable and also an economical breakfast dish. Cut it into thin slices, sprinkle each slice with fine bread-crumbs, with which a very little cayenne has been mixed, and toast quickly before the fire. A common wire toaster that can be turned without displacing the bacon answers best. Bacon Broiled. — Cut streaked bacon into thin slices and lay them on a gridiron over the fire ; turn repeatedly until of a light brown colour, and serve hot. Time to boil, three to four minutes. Probable cost, lOd. to Is. per pound. Bacon Gheeks, To Pickle.— To about sixteen pounds of meat, take of salt and sugar each one pound, and one ounce of saltpetre thoroughly blended together; sprinkle the cheeks well with salt, let'them lie till next day, then drain well, and rub in the above ingredients. Turn and rub often, and in three weeks or a month, or less, they will be fit for use. Probable cost of pickle, 4^d. Bacon Sauce. — Make a mixture of a spoonful of flour and a little water ; add to it vinegar and water in equal parts (one teacupful) , and the yolks of three eggs well beaten. Cut a quarter of a pound of rather fat bacon into pieces the size of large peas, and fry them in a stewpan till they are of a pale brown colour. Add salt and pepper to taste, pour the mixture over them, and stir till thick. As this sauce is to be used cold allow for it, and do not make it too thick to pour. Probable cost, 6d.