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Broiled Bacon

With a keen knife cut the under bones off a fine breakfast bacon; pare both edges, also the end (opposite side to the string end, which is used to hang it up). With a sharp knife cut the necessary number of slices for immediate use. To have it crispy and tasty, thin slices are always preferable, both for broiling and frying. Always cut them crosswise, never lengthwise. Arrange the slices on a broiler, and broil on a moderate fire for two minutes on each side; dress on a hot dish and serve immediately.

For frying--fry for two minutes on each side, in a frying pan with a little hot fat. Bacon should always be kept by the string in a dry, cool place; never on the ice.