This is a sauce good on meat, fish, and fowl, on eggplant and eggs, and of course with the pasta. Cook the spaghetti al dente, or just right to bite as the Italians love it. Not too much spaghetti for the amount of sauce, mix well, then sprinkle over a lavish handful of grated Parmesan cheese, and eat to your stomach's content. To further your joy, have within reach a bottle of Chianti. The gods never fared better.
For the first time since 1940 the entire line of the preserved fish delicacies of the Vita Food Products has returned to the groceries. To celebrate the event the company announces a 30-page free booklet giving new ways to serve its many fish specialties which range from herring and sardines to the various types of bloaters and red caviar.
Devil the herring for a luncheon main dish; the booklet tells how: Spread the herring in a glass baking dish, spread with a little mustard, and pour over the remainder of the sauce in which they were packed. Sprinkle with lemon juice, decorate with halves of the Vita brand olives, the ones stuffed with peppers. Place low under the broiler until thoroughly heated; serve with potato chips and cucumber salad.
One section of the book is given to main dishes, one to salads, another to relishes and garnishes; sandwiches and canapés each have a division to themselves.
Tips are here on serving a smörgasbord, how to present an array of hcrs d'oeuvres for a buffet supper. The book uses the regular items of the line but in ways you might never think of trying without reviewing these tip-offs to new pleasures in dining.
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