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1199. Ham or Bacon Slices. Ham or bacon slices should not be less than one-eighth or more than a quarter of an inch thick, and, for delicate persons, should be soaked in hot water for a quarter of an hour, and then well wiped and dried before broiling. If you wish to curl a slice, roll it up, and put a wooden skewer through it; then in may be dressed in a cheese-toaster or a Dutch oven. 1200. Relishing Rashers of Bacon. If you have any cold bacon, you may make a very nice dish of it by cutting it into slices about a quarter of an inch thick. Then grate some crust of bread as directed for ham, and powder the slices well with it on both sides; lay the rashers in a cheese-toaster,--they will be browned on one side in about three minutes:--turn them and do the other. These are a delicious accompaniment to poached or fried eggs:--the bacon, having been boiled first, is tender and mellow.--They are an excellent garnish round veal cutlets, sweetbreads, calf's head hash, green peas, or beans, &c. 1201. Anchovy Sandwiches. Anchovy sandwiches made with the above, will be found excellent. 1202. Anchovy Toast. Anchovy toast is made by spreading anchovy paste upon bread either toasted or fried.