BACON

the cured and smoked meat of the back, sides, belly, and breast-pieces of the pig, the breast-pieces being generally employed for choice ‘‘ breakfast bacon,’’ In buying, one should look for thin rind and fairly even streaking of tender, red lean and firm, white fat. That with yellow fat should be avoided. Instead of purchasing by the pound and having it cut im slices, the average householder will do better to take a whole strip in canva ed, or wrapped, form. If freshly cured when bought and if the cover is replaced each time after opening, it is easily kept in good condition until consumed. Bacon is a nutritious as well as popular article of diet. Some people of sedentary habits find it difficult to digest but the choicer qualities are frequently prescribed in invalid dietaries in place of cod liver oil and similar preparations, the curing and; smoking of the bacon-fat aiding in its a imilation. Broiling is the best method of cooking, but careful frying will do fairly well.- The slices, or rashers, should be very thin—not fewer than six slices to the inch. The skin on the one side and the smoke-colored edge on the other should be cut off before cooking. The broiler or pan should be warm before the slices are put on and the fire should be brisk. Some people like the bacon crisp, but it is more acceptable to the average palate when nicely browned but still elastic. It should be eaten immediately after cooking, as if allowed to stand for any length of time both flavor and tenderne are lost to a large extent., Bacon should be kept in a cool, dry place. It should never be exposed to the sun, This injunction applies with special force to sliced bacon packed in tin and gla .