Place 6 strips (or as many as will fit) of bacon in a cast iron skillet on medium heat. Depending on the size of the skillet, you may want to cut the bacon strips in half so that they cook more evenly. When brown on one side, turn and brown the bacon on the other side. When done, drain on paper towels. If you cook a second batch of bacon, first drain the bacon grease from the skillet before placing the second batch of bacon in it. The trick to bacon is to watch it carefully so that it is crisp but not burned. Each piece must be removed at exactly the right time so don’t get distracted.
Save the bacon grease for making gravy, biscuits, and other dishes. It should be strained before it is saved. Some stove top bacon grease keepers have strainers built in.
In our childhood the coffee was made by boiling it in a metal coffee pot. Allen dropped eggshells in it to make the grounds settle to the bottom of the pot faster.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.