Bacon and Beans. — Put two poimds of good tender bacon into a pan with cold water, nearly full. When it has boiled over one hour add a quart of shelled broad beans✪ Bacon and Beans, and boil till tender. Take off the skin from the bacon, sprinkle bread-crumbs over the top of it, and serve with the beans imder, and fried parsley as a garnish round the dish. Smoked bacon should be di'essed separately and placed on the beans when ready. Probable cost of bacon, lOd. to Is. per pound. Sufiicient for four or five persons. Bacon and. Beans (another way). — Windsor, or broad beans, are rather indigestible if old. Throw some young beans, freshly shelled, into boiling water with a little salt. When the skin begins to shrivel drain them through a colander, and serve with parsley and butter. Allien the beans are old the out- side skins will come off easily if boiled for half an hour. The bacon should bo boiled separately {see Boiled Bacon), and placed on the top of the beans. Time to boil the beans, fif- teen to twenty minutes. Probable cost, 6d. to 8d. i^er peck. Bacon and Bread Fricadelle.— Lay half a pound of bacon in rashers between slices of crumb of bread of the same size, press them together and dip them into a batter of egg, milk, and flour, and fry them from eight to ten minutes over a moderate fire. Garnish with parsley✪ Bacon and Bread Fricadelle or serve with a sharp sauce. Pro- liable cost, 8d. or 9d. Sufficient for two or three persons. Bacon and Calf's Liver.— The most economical way to prepare this is to fry the bacon first and make the fat^ serve for the "liver, which, as well as the bacon, should be cut into thin slices. Fry the bacon, and remove it as soon as it is done enough to a hot dish before the fire ; flour and pepper, the liver, and place it in the pan; turn f^qucntly until done, then placs a slice of bacon on each slice of liver. I-±r.ke a gravj- by pouring off the fat and crcdging a little flour into the pan, pour in enough water to supply the quantity of gravy desired, add a table-spoonful of lemon- jui✪ Bacon and Calf's Liverce, Ijoil and pour upon the dish. Garnish with forcemeat or slices of lemon. Time, from five to ten minutes. Cc.st, bacon. Is., liver, 1 Od. per pound. Bacon and. Eggs. — Place nicoly-cut slices ot streaked bacon, fron.v/hich uhcrind has been cut off to prevent it from cuiding up, into a cold pan over a slow fire ; turn frequently and serve with eggs, which may he poached or fried, and laid on the bacon. "Time, three or four 1 minutes. Bacon, Is. per pound. Bacon and Eggs✪ Bacon and Eggs, or Ham or Sausage and Eggs. — This may be called a " country I dish." In Devonshire and Cornwall it is the ^ standing one when all others fail. A nice dish of bacon and eggs is to be had at every way- sdc house. It too often happens that this very plain repast "is indifferently cooked, ^^1^en the Ijacon or ham is fried see that the fat be quite free from biim before the eggs are slipped into it ; baste them with the fat, trim them and drain the grease before dishing. Sausages should b3 slowly dressed, or they are apt to burst, and so spoil the appearance of a savoury meal. Serve with mashed potatoes round the dish. Time, about five minutes. Probable cost of bacon, lOd. to Is. per pound; sausages, lOd, per pound.

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Bacon and Beans. — Put two poimds of good tender bacon into a pan with cold water, nearly full. When it has boiled over one hour add a quart of shelled broad beans, and boil till tender. Take off the skin from the bacon, sprinkle bread-crumbs over the top of it, and serve with the beans imder, and fried parsley as a garnish round the dish. Smoked bacon should be di'essed separately and placed on the beans when ready. Probable cost of bacon, lOd. to Is. per pound. Sufiicient for four or five persons. Bacon and. Beans (another way). — Windsor, or broad beans, are rather indigestible if old. Throw some young beans, freshly shelled, into boiling water with a little salt. When the skin begins to shrivel drain them through a colander, and serve with parsley and butter. Allien the beans are old the out- side skins will come off easily if boiled for half an hour. The bacon should bo boiled separately {see Boiled Bacon), and placed on the top of the beans. Time to boil the beans, fif- teen to twenty minutes. Probable cost, 6d. to 8d. i^er peck. Bacon and Bread Fricadelle.— Lay half a pound of bacon in rashers between slices of crumb of bread of the same size, press them together and dip them into a batter of egg, milk, and flour, and fry them from eight to ten minutes over a moderate fire. Garnish with parsley or serve with a sharp sauce. Pro- liable cost, 8d. or 9d. Sufficient for two or three persons. Bacon and Calf's Liver.— The most economical way to prepare this is to fry the bacon first and make the fat^ serve for the "liver, which, as well as the bacon, should be cut into thin slices. Fry the bacon, and remove it as soon as it is done enough to a hot dish before the fire ; flour and pepper, the liver, and place it in the pan; turn f^qucntly until done, then placs a slice of bacon on each slice of liver. I-±r.ke a gravj- by pouring off the fat and crcdging a little flour into the pan, pour in enough water to supply the quantity of gravy desired, add a table-spoonful of lemon- juice, Ijoil and pour upon the dish. Garnish with forcemeat or slices of lemon. Time, from five to ten minutes. Cc.st, bacon. Is., liver, 1 Od. per pound. Bacon and. Eggs. — Place nicoly-cut slices ot streaked bacon, fron.v/hich uhcrind has been cut off to prevent it from cuiding up, into a cold pan over a slow fire ; turn frequently and serve with eggs, which may he poached or fried, and laid on the bacon. "Time, three or four 1 minutes. Bacon, Is. per pound. Bacon and Eggs, or Ham or Sausage and Eggs. — This may be called a " country I dish." In Devonshire and Cornwall it is the ^ standing one when all others fail. A nice dish of bacon and eggs is to be had at every way- sdc house. It too often happens that this very plain repast "is indifferently cooked, ^^1^en the Ijacon or ham is fried see that the fat be quite free from biim before the eggs are slipped into it ; baste them with the fat, trim them and drain the grease before dishing. Sausages should b3 slowly dressed, or they are apt to burst, and so spoil the appearance of a savoury meal. Serve with mashed potatoes round the dish. Time, about five minutes. Probable cost of bacon, lOd. to Is. per pound; sausages, lOd, per pound.

Cassell's dictionary of cookery