Show POLENTA is ITALY'S mm NATIONAL DELICACY W WASHINGTON March 2 2 ln In its efforts ef efforts er- er forts to encourage the tho conservation conser of oC wheat tho United States food adminIstration administration admin admin- in bulletins being circulated explodes the popular Idea idoa that spaghetti spa spa- spaghetti ghetti hetti Is la tho the national dish of ot Ital Italy That honor the food administration holds belongs to polenta which conserves conserves con con- on- on serves wheat whereas spaghetti to be good must be mado made of or tho the fittest finest grade of wheat m as nta made mado o by tho the Italians and greatly greath- relished by those who have tried it in this country countr Is prepared as follows follows' Four cups boiling water One teaspoon salt I Ono One ounce fat Cat or two level tablespoons tablespoons tablespoons table table- spoons spoons- oleomargarine One cup cornmeal Six ounces grated cheese Cook tho the cornmeal in boiling boiling- salted water in n a double boiler holler for an hour and a half or two hours Just before nerving Dor add the fat and the cheese Serve Sone with tomato or mushroom sauce |