• ½ lb. diced bacon
• 3 eggs, beaten
• 2 cups flour
• 1 cup milk and water
• 1 tablespoon salt
• 2 tablespoon sugar
• 3 teaspoon baking powder

Fry bacon in heavy skillet until crisp. Leave a sprinkling of bacon in the skillet and pour over it one-half the batter made of other ingredients. Spread to sides of pan. When mixture is set, turn and spread on the browned side another layer of batter. Sprinkle with more bacon and drippings. Turn as soon as bottom of first layer is browned. Repeat layer of batter dotted with bacon and drippings until pan is full. Takes a strong, steady hand to turn the cake each time. Can be done. Turn cake out on large plate and serve cut in wedges. This dish, when made right with the brown lines showing all around, is fit for a king. Sounds complicated but really is not.