• Pre-heat broiler and lay slices of bacon flat on the rack, which is adjusted about 3 inches below the heat.
• Broil slowly, watching carefully, and turn once or twice during cooking so it will be done evenly on both sides.
• The method requires more care than does baking, but bacon cooked by broiling has a particularly pleasing flavor and is free of greasiness.

  Save fat which collects below broiler for seasoning.

Pan-Broiled Bacon

• Put slices of bacon into a cold skillet, laying the out flat.
• Cook over low heat, turning 2 or 3 times so bacon will be done evenly. The fat my be poured off when cooking is about half done.

  Bacon cooked this way should be laid on a hot plate covered with absorbent paper to drain a few minutes before serving. Slow cooking gives bacon the best flavor.

Baked Bacon

• Separate slices of bacon and lay them slightly overlapping on a rack in a shallow backing pan.
• Place in a moderate over (325-350 degrees F.)and cook until slightly browned and crisp.

  Bacon cooked this way does not require turning and needs very little attention until nearly done. If cooked on a rack, it will be crisp and free of excess grease without further draining.