Camping and woodcraft - Scoutmastercg.com

CHAPTER XIXCAMP COOKERYCured Meats, Etc.— EggsBacon, Frkd.— Slice quite thin. Remove therind, as it not only is unsightly but makes theslices curl up in the pan. Put pan half full ofwater on fire; when water is warm, drop the baconin, and stir around until water begins to simmer.Then remove bacon, throw out water, ivy oververy few coals, and turn often. Remove sliceswhile still translucent, and season with pepper.They will turn crisp on cooling. Some prefer nottoparboil.Bacon, Broiled.— Slice as above. Turn broilerrepeatedly until bacon is of a light brown colon,Time, three to four minutes.Bacon, Boiled.— Put in enough cold water tojust cover. Bring to a boil very gradually. Removeall scum as it arises. Simmer gently untilthoroughly done. Two pounds take i]^ hours;each additional pound, ^ hour.Bacon, Toasted.— Cut cold boiled bacon intothin slices. Sprinkle each with fine bread crumbspeppered with cayenne. Toast quickly in wirebroiler.Bacon and Eggs.— Poach or fry the eggs and laythem on fried bacon.Bacon Omelet.— See Ham Omelet, near end ofchapter.Bacon Gravy, Thin.— Pour off the fat and saveit for future use. Pour in enough water to supplythe quantity of gravy desired. Add the juice of alemon. Boil and pour upon the bacon. If a1^2