Miss Parloa's kitchen companion

The quantity of seasoning given above is enough for two large slices. If a strong flavor be liked, the amount of seasoning should be doubled. * Fried Bacon. Cut the bacon as thin as the blade of a knife, or have the butcher do it for you. Six or seven slices probably will be sufficient. Keep it perfectly cold until you are ready to fry it. Heat the frying-pan to a high temperature before putting the bacon into it. Cook the meat until it curls a little, which will be in about two or three minutes. It should be served at once. * Fried Bacon, Southern Fashion. Cut the bacon in slices about one-fourth of an inch thick. Place in a bowl, and pour boiling water over it. Let it stand for five minutes ; then spread it in a frying-pan, and sprinkle Indian meal lightly over the meat. Fry over a rather hot fire until crisp and brown, and be particular to serve on a warm dish. * Fried Liver and Bacon. Simple as this dish is, it is seldom properly cooked. The bacon should be kept cold until it is to be cut. For the cutting, an exceedingly keen knife is required, as the slices should be as thin as shavings. If you are not to fry them immediately, put them in a cool place. Have the liver sent from the market in one piece, and cut it yourself into slices about a quarter of an inch thick. If it be calf liver, simply wash it in cold water ; but if it be beef liver, it will require more attention. It must in that case be allowed to stand twenty minutes or more in cold water ; this must then be poured off, and the liver covered with boiling water ; five minutes later the meat must be drained in a colander, and it should then be seasoned with salt and pepper. Put the slices of bacon into a hot frying-pan, and turn them constantly until they are crisp ; then take them up, and keep hot. Move the frying-pan to a part of the V* stove where the heat will not be so great as during the cooking of the bacon, and, dropping the sliced liver into the bacon fat, cook eight minutes, turning frequently. Arrange the liver in the centre of a platter, and garnish with the bacon. By following these directions you will have the bacon crisp and curled, and the liver tender. Slow cooking spoils bacon, and rapid cooking hardens and ruins liver. Blanquette of Calf's Liver. After washing two pounds of calf's liver, put it into a stew-pan with two quarts of boiling water, and simmer for three hours. At the end of that time take it up and cool it ; and when it is cold, cut it into little cubes, and season with salt and pepper. Put three table-spoonfuls of butter into a frying-pan with one large slice of onion, and cook slowly for three minutes ; then add three tablespoonfuls of flour, and stir until the mixture is smooth and frothy, but not until it gets brown. Draw the pan back, and gradually add a scant pint of white stock ; then remove the onion, and, drawing the pan to a hot part of the stove, stir the mixture until it boils. Season to your taste with salt and pepper. Put the liver into the pan, and after cooking for eight minutes, add half a cupful of milk. When the blanquette boils up, remove it from the fire; and after adding a table-spoonful of lemon juice, serve without delay. * Calf's Liver with Cream Sauce.