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THE CHINA MAIL, APRIL 11, 1938..
George Rector Offers Advice On Spaghetti
And Delicious Sauces
How The Popular Italian Food Is Prepared By The Great Masters Of The Art
serve.
nghetti to the sance Heat nghly and place the spaghet-
onions carrot
large hot platter and 1 button garlic Sprinkle the grated Par-cup tomato sauce mesan cheese liberally over the Salt and pepper top
Cut the ham in thin strips. Now you have a spaghetti dish Put onions, carrot and garlic with the meat in the meat sauce through the food chopper ότ and a whole meal to boot. Try chop finely. Heat olive oil in Alfredo was cited by Italy be comes in different weights, so let Georgio Rectorio's version of Al-saucepan and add to it the cause he is a great restaurateur.us cook one pound.
fredo's spaghetti.
chopped vegetables and season- His place in the Via della Scrofa) Spaghetti without a sauce doesn't I think it's a good idea to do a ings. Do not let the vegetables in Rome is small, seating 60 people make sense. I have caten spaghet- spaghetti dish and omit the to-brown. Now add the stock, at the most. Alfredo does make ti all over Italy, and there's a difmato sauce, just for a change. which has been heated with the spaghetti. He does not cock ferent sauce. for every section. Cook one-half pound of spag-tomato sauce and let this mix- spaghetti. He achieves it! He Milan has its way of preparing the hetti in the usual way and drain. ture heat for 15 minutes. Cook said: "Rome is built on seven sauce, so has Florence, and Naples Heat four tablespoons of olive the noodles in boiling water for hills look! Here is the eighth and Genoa, but they all agree on oil and two tablespoons of but-about 10 minutes, drain and ar- hill" And there on a side table three of the ingredients that go inter. It makes a nice combina-range them in a circle on a plat- was more spaghetti than I ever the sauce, and they are: Olive tion. Add one teaspoon of ter, making a nest in the centre SZW. Alfredo is a good showman, oil, tomatoes and garlic. You can't chopped garlic and cook colour-for the sauce. Mix the noodles He won't do any mixing without dodge them, no matter where you less, which means, do not let the well with the sauce right at the music. When he is ready the go in Italy.
garlic brown. Now add three table and serve with grated violinist of his small orchestra
tablespoons of finely chopped cheese, either Swiss Or Par- Moves Over to his side ALFREDO'S FAVOURITE SAUCE parsley and one-half pint of, mesan. playing from "Faust" or "La
cream. Stir, mix and heat, but Tosca" and the great maestro goes Alfredo has 2 good line of do not let the cream boil. Add - PARIS HAS SHOWINGS FOR to work His mammoth platter, sauces. His favourite one and the the cooked spaghetti, salt and
NEW SHOE STYLES containing that eighth hill of spag- specialty in his fine little res- pepper and again mix along hetti, is piping hot. So is thetaurant is made first, by pot roast with three-quarters cup of grated Shoes will henceforth Have sauce. With his spoon and fork ing four pounds of brisket of beef. Parmesan cheese. Parmesan fashion openings of their own.
proceeds to mix spaghetti and or the cut you prefer. Put one
cheese is expensive. I would All the leading Paris bottiers have sauce. There is a large bowl of third cup of olive oil in a heavy pot suggest as a substitute 2 small formed a committee for the uni- grated Parmesan cheese standing, or casserole, when the oil it hot chunk of Swiss cheese near the, fication of shoe styles. Their by, which comes into action later sear the meat on all sides. Reduce rind, at perhaps half the price. first joint collection, created in the heat and season with salt. Add Add the grated cheese and finish collaboration with couturiers and to the meat two bay leaves, a pinch it up with more mixing Be sure doctors, has achieved a maximum of thyme, one dozen whole black the spaghetti is very hot, be- of elegance and comfort. Toes peppers, two buttons of garlic.cause the cheese should melt are round but not stubby; heels
on.
EASY TO COOK
-
NOODLES AND HAM
simmer for 2 hours, turning the Now cover the pot or casserole and while mixing.
No. 2 can of tomatoes and cook 30 meat occasionally. Then add 2 minutes longer.
The actual cooking of spaghetti
are square from top to bottom. insuring a is easy.
All you need is a whole
graceful carriage lot of galloping boiling water. Drop
even when On evening shoes. in the spaghetti along with some
They are three inches high. This Every now and then noodles form visually shortens the feet.. selt. You can boil it for 10 min-
with ham appeared on the lan- utes or up to 12 minutes. Stir the When you remove the meat there cheon menu of
Rector's. Here spaghetti-around several times just should be about two cupfuls of are the ingredients: so it won't stick to the pan. When liquid remaining. Strain and add pound noodles it is cooked let some hot water run one cupful of tomato sauce Or 1 slice of raw ham. (1 pound) over it after it is drained through puree. Pat the meat through 3 tablespoons olive oil ́ ́acollander. Packaged spaghetti the food chopper and add it and 1 cups of stock
DARING MODELS
Daring and етел fantastic models outmode simple footwear. All-shirred shoes or those trim- (Continued on Page 3)
SPRING FOOD NOTES!
New Shipment Of Lamb
LEGS
(WHOLE OR HALF) 78 cts. per lb.
SHOULDERS
64 cts. per lb.
SPRING PEAS!
FAME
GARDEN GREEN
HALF BLADE END
74 cts. per lb,
NO. 2
50 cts. per tin. HALF KNUCKLE END
56 cts. per lb.
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Pure Food Specialists.