Evening star. [volume] (Washington, D.C.) 1854-1972, 1942-11-16

Antipdsto Spaghetti
Fried Chicken
Tomato Sauce Grated Cheese
Red Wine
Nuts, Fruits and Raisins
=, Black Coffee
In case you should like to prepare
such a feast for a friendly group,
consider, first, the antipasto. 1t is
simple and good and attractive.
The antipasto should be served on
huge central platter, and with it,
French or italian bread or bread
sticks. The antipasto includes, ar
ranged on the platter, any or all
of the following, plus almost any
other tid-bits-but sliced hard sal
ami Is must" as are radishes and
olives. Celery may be included and
also slivers of raw carrot. Sardines
or anchovies are nice, as are picked
artichokes. If your grocer has left
can of "Antipasto SOL" that will
make a wonderful addition. If there
is. an italian grocer handy, he will
supply you with picked peppers.
Green onions fit in, if you like them.
ALI assembled on the platter and the
! platter placed in the center of the
able with every one helping him
: self-it's delightfully."- informal way
to start an italian dinner-and very
correct, too.
It is well to fry the chicken ahead
of time and leave it to smother a
bit, while the spaghetti is cooking.
1t is with the spaghetti that the
artistic job is to be done. There is
every difference between the italian
and the ordinary American interpre-
tation of a platter of spaghetti. In
the first place, NEVER, NEVER,
NEVER break up italian spaghetti
the longer the "spagets" the better.
And do not cook too soft. The cor
rect texture is "a dente" which
means firm enough so that you bite
through with your teeth.
The way to accomplish this is as
follows: Take a huge kettle and in
it bring big supply of water (nicely
saltedD to the boil. Now add enough
spaghetti for the party-youll be
amazed by the amount the group
will consume. Have two big plat
tiers ready. Keep the spaghetti boil
ing furiously in this water and in 10
or IL minutes sample piece with
your thumb nail. 1t must be tender
but not soft and mushy. Feel your
way along. When it is tender, dump
the spaghetti and the water into
huge colander and drain. Run cold
water through the spaghetti to wash
off the starch. In the meanwhile,
you have placed the kettle back on
the stove, and into it you toss the
washed spaghetti. Then big lump
of butter and brief shaking about
while the butter melts. Some Ital-
ians pour in a cupful of tomato
sauce. Warm thoroughly before
serving. Then ladle out onto large
platters and cover with tomato sauce
and some grated cheese and serve.
Now, the tomato Sauce-thiS Is
prepared in advance and kept warm.
There are dozen and one recipes
and many variations-some with
mushrooms, some with chicken liv-
ers. meat balls, etc. We will make
ours plain. You may add mush-
rooms or meat if you like.
In sauce pan heat eight table
spoonsful of olive oil and to the oil
add four tablespoons chopped onion,
four tablespoons chopped celery, one
Glove or garlic (mincedD, four or five
pinches of basil Gf you can get it,,
six cups canned tomatoes, two small
cans tomato paste, six tablespoons
chopped parsley, one teaspoon pap
rika and salt and pepper to taste.
Start over slow heat and then bring
to low boil. stirring often to pre-
vent burning. Cook to the thick
ness of cream. Check the pepper
and salt. Strain. Then reheat and