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BACON: is the cured and smoked meat of the breast-pieces, sides and belly 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. As it loses in weight with keeping, a retailer should not carry it in greater quantities than required to meet current demands.

Bacon should be kept in a cool, dry place. The injunction to avoid exposure to the sun, applies with particular force to the sliced varieties packed in tin and glass.

Instead of purchasing bacon by the pound and having it cut in slices, the aver age householder will do better to take it by the whole strip in canvassed or wrapped form. If freshly cured when bought and if the cover is replaced each time after open ing, it is easily kept in good condition until consumed.

Bacon is a nutritious as well as popular article of diet. Some people of seden

tary habits find it hard to digest, but the choicer kinds are quite frequently pre scribed as part of invalid dietaries, in place of cod liver oil and similar preparations, the curing and smoking of the bacon-fat aiding in its assimilation.

Broiling is the best method of cooking bacon, but careful frying will do fairly well. The slices or rashers should be very thin, not less 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 tenderness are lost to a large extent. See Color Page opposite 292.