Fry them until they reach the desired degree of hardness,
and then remove to the platter containing the bacon. Serve by placing a
slice or two of bacon on the plate with each egg.
68. BACON COMBINED WITH OTHER FOODS.--Many other foods may be fried in
the same way as eggs and served with bacon. For instance, sliced apples
or sliced tomatoes fried in bacon fat until they become tender, but not
mushy, are delicious when served with crisp pieces of bacon. Also, cold
cereals, such as cream of wheat, oatmeal, corn-meal mush, etc., may be
sliced and fried until crisp and then served with bacon.
69. HAM.--The hind leg of pork, when cured and smoked, is usually known
as ham. Fig. 23 shows a ham from which the rind has not been removed. In
such a ham, the proportion of fat and lean is about right, but when ham
is bought with the rind removed, much of the fat is also taken off. The
best hams weigh from 8 to 15 pounds, and have a thin skin, solid fat,
and a small, short tapering leg or shank.
Several ways of cooking ham are in practice. Very often slices
resembling slices of round steak are cut from the whole ham and then
fried or broiled. If a larger quantity is desired, the entire ham or a
thick cut may be purchased. This is boiled or baked and then served hot
or cold. It is a good idea to purchase an entire ham and keep it in
supply, cutting off slices as they are desired.
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