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Spaghetti Italian

1 pound spaghetti 1 can tomatoes 2 cloves garlic 1/2 cup Mazola 2 tablespoons Karo, Red Label 1 tablespoon Argo or Kingsford's Cornstarch Salt and pepper to taste Put the spaghetti on to cook in plenty of boiling salted water. Allow thirty minutes. In the meantime, cut the garlic in bits, Mazola As a Shortening AZOLA is pure water.

In using Mazola in other recipes reduce each cupful two tablespoonfuls.

Be- During the course of a year this alone means a saving of considerable money. sides, Mazola-shortened Foods are truly deli cious, and very easily and quickly made. fry till yellowed in the Mazola, add the tomato and Karo and cook until the spaghetti is done; then rub the sauce through a sieve, thicken with the cornstarch blended with one tablespoon cold water and season to taste with salt and pepper.

Put the spaghetti in a bowl or on a deep platter, flat pour the sauce over, and serve with grated Parmesan or American cheese.

Spaghetti Italian with