Mix the flour, salt, egg and enough milk to make a thick batter. When the bacon has been fried, bring the fat left in the pan almost to boiling point. Put in the batter in tablespoonfuls. Spoon hot fat on top as they cook. The batter forms oval shapes and rises when fried. These can be served with the bacon when eggs are scarce, or can be eaten with marmalade afterwards in the old style.