Place as many slices of bacon as desired in a large cold skillet. Heat the skillet and, as the bacon starts to cook, use a pair of tongs or a two-pronged fork to turn the slices. Continue cooking, turning occasionally, until bacon is as brown and crisp as desired. The heat under the skillet will affect the crispness of the bacon. If the bacon is cooked over very slow heat, it will not be as crisp as it will if cooked over medium-high heat. Take care not to burn the bacon, however.
When the bacon is sufficiently cooked, transfer it to a sheet of absorbent paper toweling or paper-toweling covered cardboard stiffener to drain.
Remember that bacon fat may also be used in cooking.
Many people like eggs cooked in bacon fat, and it may be used for making tomato sauces and other sauces that do not demand the subtlety of butter.
© 1969 Craig Claiborne estate. All rights reserved.