A Little Cook Book for a Little Girl | Page 7

corned beef
hash, and sometimes for a change you can put this in before you put it
in the frying-pan.
Broiled Bacon
Margaret's mother believed there was only one very nice way to cook
bacon. It was like this: Slice the bacon very, very thin, and cut off the
rind. Put the slices close together in a wire broiler, and lay this over a
shallow pan in a very hot oven for about three minutes. If it is brown on
top, then you can turn the broiler over, but if not, wait a moment longer.
When both sides are toasted, lay it on a hot platter and put sprigs of
parsley around. This is much nicer than bacon cooked in the frying-pan
or over coals, for it is neither greasy nor smoky, but pink and light
brown, and crisp and delicious, and good for sick people and little
children and everybody.
Broiled Chops
Wipe off the chops with a clean wet cloth and trim off the edges; if
very fat cut rather close to the meat. Rub the wire broiler with some of
the fat, so that the chops will not stick. Lay in the chops and put over a
clear, red fire without flame, and toast one side first and then the other;
do this till they are brown. Lay on a hot platter, and dust both sides
with salt and a tiny bit of pepper. Put bits of lemon and parsley around,
and send to the table hot.
Panned Chops
If the fire is not clear so that you cannot broil the chops, you must pan
them. Take a frying-pan and make it very hot indeed; then lay in the
chops, which you have wiped and trimmed, and cook one side very
quickly, and then the other, and after that let them cook more slowly.
When they are done,--you can tell by picking open a little place in one
with a fork and looking on the inside,--put them on a platter as before,
with pepper and salt. If they are at all greasy, put on brown paper in the
oven first, to drain, leaving the door of the oven open. Be careful not to
let them get cold.

Liver and Bacon
Buy half a pound of calf's liver and half a pound of bacon. Cut the liver
in thin slices and pour boiling water over it, and then wipe each slice
dry. Slice the bacon very thin and cut off the rind; put this in a hot
frying-pan and cook very quickly, turning it once or twice. Just as soon
as it is brown take it out and lay it on brown paper in the oven in a pan.
Take a saucer of flour and mix in it a teaspoonful of salt and a very
little pepper; dip the slices of liver in this, one at a time, and shake
them free of lumps. Lay them in the hot fat of the bacon in the pan and
fry till brown. Have a hot platter ready, and lay the slices of liver in a
nice row on it, and then put one slice of bacon on each slice of liver.
Put parsley all around, and sometimes use slices of lemon, too, for a
change.
Liver and Bacon on Skewers
Get from the butcher half a dozen small wooden skewers, and prepare
the liver and bacon as you did for frying, scalding, dipping the liver in
flour, and taking the rind off the bacon. Make three slices of toast, cut
into strips, and put in the oven to keep hot. Cut up both liver and bacon
into pieces the size of a fifty-cent piece and put them on the skewers,
first one of the liver and then one of the bacon, and so on, about six of
each. Put these in the hot frying-pan and turn them over till they are
brown. Then lay one skewer on each strip of toast, and put lemon and
parsley around. You can also put large oysters on the skewers with
pieces of bacon, and cook in the same way.
Broiled Steak
See that the fire is clear and red, without flames. Trim off most of the
fat from the steak, and rub the wires of the broiler with it and heat it
over the coals. Then put in the meat and turn over and over as it cooks,
and be careful not to let it take fire. When brown, put it on a hot platter,
dust over with salt and a very little pepper, and dot it with tiny lumps of
butter. Put parsley around. Steak ought to be pink inside; not brown and
not red. Put a fork in as you did with the chops, and twist in a little, and
you can