Bacon and Eggs

Ingredients

• the best way to cook bacon
• the eggs

Method

1. 1

   Slice bacon thin, remove rind, lay on a wire broiler in a dripping pan in a hot oven until crisp and brown.

2. 2

   Serve with poached eggs.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 38. The excerpt below is the record exactly as published.

the eggs light, and add to the bread and milk ; stir in the butter, the sea- soning, and, last of all, the cheese. Bake in a well-greased pudding dish, and eat at once, be- fore it falls. 15. Cheese Ramekin. — Put one cup of bread crumbs and one gill of milk on the fire to boil. Stir and boil until smooth. Then put in four tablespoonfuls of grated cheese, a little piece of butter, and salt. Stir till the cheese is dis- solved, then remove from the fire. Beat two eggs, the yolks and whites separately. Stir the yolks into the mixture and then the whites of the eggs. Put in a pudding dish and bake fifteen or twenty minutes. :6. Cheese Muff.— Put slices of buttered bread in a baking dish and slice some cheese on them ; pour over a cup of milk mixed with two eggs and a little salt, and sprinkle s^me crumbs on top and bake. 17. Welsh Rarebit. — Put one tablespoonftil butter in the blazer of a chafing dish, and when hot add one pound cheese grated or shaved thin ; when melted add one-half cup of milk, one-quarter teaspoonful each of salt and mus- THE PHYSICAL CULTURE COOK BOOK. 121 tard, and a pinch of soda. Stir and serve on toast. BREAKFAST DISHES. 18. Fish Cakes (No. i). — Use twice as much potatoes as codfish. Shred the fish, remov- ing all bones, etc., and pare the potatoes; put fish and potatoes in a pot, cover with water and boil until potatoes are soft. Drain off the water and mash, adding a lump of butter and one egg. Beat, form into cakes and fry. 19. Fish Cakes (No. 2). — To one large cupful of shredded fish allow six medium pared raw potatoes cut into slices; cover with boiling water and boil until potatoes are tender; drain; whip in one egg, one tablespoonful butter, and salt. dfe 20. Creamed Codfish. — Scald and shred one cup fish and freshen with boiling water, ana put in a pan with one pint of milk. Thicken with two t'ablespoonfuls flour mixed in a little cold milk and add one tablespoonful butter. Boil up and serve on toast or with potatoes. 21. Creamed Fish. — Separate the meat from the bones of any fish that may be left from dinner, and place one side. Break into a bowl one or two eggs, according to amount 122 THE PHYSICAL CULTURE COOK BOOK. of fish; add salt and one teaspoonful of plain flour; mix thoroughly. Pour into a frying pan in which is a little hot butter. Stir until hot. Serve on toast. Add a few drops lemon juice if desired- 22. Hash. — Corned beef makes the best hash, and pot roast comes next. Roast beef is not' so good. Take two cups cold boiled pota- toes, chopped, and one cup chopped meat ; put in frying pan with one-half to one-quarter cup- ful of the water the corned beef was boiled in, according as it is more or less salty (or use water if other meat is used), one tablespoonful butter, and cook gently twenty minutes. If you wish it browned have another pan hot, put in a bit of butter, then the hash, and brown. Serve with poached eggs if desired. 23. Creamed Dried Beef. — One tablespoon- ful butter, browned in a frying pan; put in about one-half pound chipped beef, and let get thoroughly hot. Pour in about' one cup milk, and thicken with a little flour and water. Scrambled eggs put around the beef are a nice addition to it. 24. Ham Patties. — One pint of ham, which has been previously cooked, mix with two parts of bread crumbs, wet with milk. Put the THE PHYSICAL CULTURE COOK BOOK. 123 batter in gem pans, break one egg over each, sprinkle the top thickly with cracker crumbs, and bake until browned over. A nice break- fast dish. 25. Ham and Eggs. — Have the ham sliced very thin, and broil over a clear fire two min- utes on each side. Cook the eggs in two table- spoonfuls of sweet oil. 26. Bacon and Eggs. — The best way to cook bacon

Cook this with the app: pantry check, scaling, and the assistant.