William & Ida McKinley's Recipes



One way is to lay bacon strips in a cold frying pan, and cook over a moderate flame until the bacon is the desired light golden color. Turn the strips frequently, and pour off the excess melted bacon fat. Save for drippings. Drain the golden brown bacon strips on paper towels. Serve hot.

Another good way to prepare bacon is oven broiling. Lay bacon slices on cold broiler rack, 5 to 6 inches below the heat. Broil until bacon is the desired light golden color. Turn, and broil on the other side. Drain the gold brown bacon strips on paper towels. Serve hot.

Fried Eggs

Butter, or bacon fat
Salt & Pepper

Heat the butter or bacon fat in a frying pan. Slip in the eggs whole. Cook as many eggs at one time as will fill the pan without touching one another. Cook slowly. Cover the pan as soon as the eggs have been added, and turn heat very low. Salt & pepper to taste.

Johnny Cakes

1/3 c. sugar
1 egg, whole
3/4 c. corn meal
1/8 lb. butter, melted
1 c. sour milk
1 c. flour
1 tsp. soda
1 tsp. salt

Mix thorough the sugar, egg adn about a third of the melted butter. Use the rest of hte butter to grease the griddle. Add sour milk and soda, then corn meal, salt & flour. Allow to stand in a cool place for 1/2 hour.

Heat griddle and teset it to see if the butter spits. Rub griddle with a little melted butter. Spoon out the mixture onto the hot griddle in tablespoonfuls. Brown on one side; turn over, and brown on the other. Serve at once, hot, with maple syrup, honey or jam.

Fried Potatoes

3 medium-sized potatoes
3 oz. salt butter
1/4 tsp. salt
1/8 tsp. pepper
1 T. crushed rosemary or thyme

Peel the potatoes and put them into a pan so that they rae just covered with cold water. Bring slowly to boil. Drain; chill; cut in half lengthwise, then cut into slices.

Heat 2-1/2 oz. of the salt butter in a heavy skillet, holding out the rest for later. When the butter is foaming, but in the slices potatoes. Shake over medium heat until the potatoes are golden brown all over. Now add another small lump of butter, salt, freshly ground white pepepr and a tablespoon of crushed rosemary or thyme. Serve hot.