Recipe: Stuffed Potatoes with Cheese and Bacon

  • 4 large POTATOES ¼ teaspoon paprika
  • 4 tablespoons grated cheese ¼ cup hot milk
  • ¾ teaspoon salt 4 slices bacon

Wash POTATOES and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Onions and Bacon

Shave off any brown rancid part from the bacon, and put it on to boil in plenty of cold water; when it is nearly done put in the peas with a good bunch of mint, and let all boil  together until the peas are done soft; then dish up the peas round the bacon.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Fried Cabbage and Bacon

First, boil the cabbage, and when done and drained free from water, chop it up. Next fry some rashers of bacon, and when done, lay them on a plate before the fire; put the chopped cabbage in the frying-pan, and fry it with the fat from the bacon, then put this on a dish with the rashers upon it.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Cold Bacon and Eggs

An economical way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine, adding a little mashed or cold chopped potato, and a little bacon gravy, if any was left. Mix and mould it into little balls, roll in raw egg and cracker crumbs, and fry in a spider the same as frying eggs; fry a light brown on both sides. Serve hot. Very appetizing.

Directions The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Breakfast Bacon

Lay slices of bacon close together on a fine wire broiler, place broiler over a dripping pan, and bake in a hot oven about ten minutes or until bacon is brown and crisp. Avoid burning. Save fat for cooking.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Bacon and Apple Roly-poly

Boil a pound of bacon, (cost twelve cents,) for half an hour; then slice it thin; peel and slice three cents’ worth of apples and the same quantity of onions; make a stiff dough of one pound of flour, (cost four cents,) a teaspoonful of salt, and cold water; roll it out half an inch thick; lay the bacon, apples, and onion all over it, roll it up, tie it tightly in a clean cloth, and boil it about two hours, in plenty of boiling water. Serve it with three cents’ worth of boiled potatoes, or boiled cabbage. The dinner will cost twenty-five cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Page 1879)

Recipe: Liver and Bacon, Creole

Have the butcher cut the liver in thin slices. Wipe with a clean damp cloth and then roll in flour and brown in hot fat. Now add

  • One cup of stewed tomatoes
  • One and one-half cups of thinly sliced onions
  • Two green peppers, chopped fine

Cover closely and cook for five minutes, then add

  • Two tablespoons of cornstarch
  • One and one-half teaspoons of salt
  • One teaspoon of paprika
  • One-quarter teaspoon of mustard
  • One-half cup of cold water.

Dissolve the starch and spices well and then bring the mixture to a boil and cook slowly for fifteen minutes. Now place mashed potatoes on a large platter, shaping them flat on top. Lay the slices of liver on and then pour over them the Sauce and garnish with nicely brown strips of bacon. Sprinkle with finely chopped parsley and serve.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss