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Bacon Salad

Cut some slices of fat bacon into small squares, put them into a fryingpan and fry them until lightly browned. Remove the pan from the fire and mix in one-third vinegar to two-thirds bacon oil. Prepare a salad by chopping up whatever green meats happen to be at hand, season it and pour the bacon sauce over it; if the pieces of bacon are not wanted strain the sauce through a strainer. Beaten eggs may be added to the bacon fat if desired. They should be stirred into it while over the fire till the dressing is thick, then allow the mixture to become cool before pouring it over the salad.