St. Louis Post-Dispatch from St. Louis, Missouri • Page 116

I i A -J" -t tt v. v. i fin 1 Tomato sauce is spread evenly over the entire round. The herb basil (oregano) gives flavor to the sauce. Oregano is imported from Italy and Greece.

Sauce has coolced unfil thick. 1A rich yeasf dough, rolled to half-inch thickness on a sprinJriing fine coram eal, is trimmed round. The day's dough has been stored in the rerigerafor, enough to make a pizza is pinched off as needed. tupi fr jiA- i t--i ii urn i i i mi -t Itl CIlEElRHlOSSOf-l TIME The cherry trees along the shore of Tidal Basin in the Nation's Capital are a sight worth traveling far to see when they're in bloom. The Washington Monument is in the background.

3 Strips of anchovy are spaced on cheese with olives and ground meat. A bit of cayenne pepper may be dusted on pizza for those who like the dish hot. By FRANCES DAWSON PIZZA, an Italian dish ranking in popularity with spaghetti and ravioli in the East, is a newcomer in St. Louis. It is part pie, part hot sandwich, and a restaurant where it is baked is called a pizzeria (peetser-ee-ah).

Pizza may be served as a luncheon dish, a snack, or as the hot hors d'oeuvre at a cocktail party. Amadeo Fiore, proprietor of the Melrose Cafe and Pizzeria, prepares pizza with a rich yeast dough base. On a flat, round piece of the dough he spreads tomato sauce seasoned with basil known also as oregano. A layer of thinly sliced Provolone, a cheese similar in taste to Swiss or Gruyere, tops the sauce and is in turn topped with strips of anchovies, pitted olives, ground, seasoned pork and beef. Grated cheese and olive oil are sprinkled liberally over all and the pizza is baked in a moderate oven (350 degrees) for 30 minutes.

To make the tomato sauce, fry lightly two tablespoons finely chopped onion and one clove minced garlic in two tablespoons olive oil. Thin one can tomato paste with an equal amount of water and add to mixture in skillet along with one teaspoon basil, and one-half teaspoon salt. Simmer for one-half hour and stir frequently to prevent burning. Color Photos by EDWARD J. BURKHARDT of the PICTURES Staff y4 4j jt it's 4 Pizza slips easily from cornmeal-sprlnkled board to oven where it is baked for 30 minutes.

Amateur chefs bake pizza on large cookie sheet. I 1 i i "law- .7 Liff: 3 it: 1 i I Ml To help give your car the youthful spirit of Springtime, replace faulty or worn spark plugs with a new set of Auto-Lites. Auto-Lite spark plugs are designed by the same engineers who design complete electrical systems for many of America's finest cars, trucks and tractors. So it's just good judgment to rely on the ability of these men to design a spark plug that delivers the finest kind of performance. Ask your friendly Auto-Lite dealer for a complete set of spark plugs today.

You'll discover "Money cannot buy a better spark plug." THE ELECTRIC AUTO-LITE COMPANY Toronto, Ontario Tolsdo 1, Ohio th Auto-Lit Radio Show (tarring Dick Hoymat with Hln Forrft, iSordon Janklnt' Orchestra and Chorut. Thursdays, 8:00 P.M. (lit Si 1 i7 KMOX and stations of th Columbia Broadcasting System. Jijuli iipkw 1.4.,,-,. MnnTTOrLn LtuvJlJ LiJ LjL JK AamnKW tmiiiin mini trirnTi -s- liirni ir i Twmmn men j.

5 With scissors Amadeo Fiore. proprietor-chef of the Melrose Cafe, cuts pizza into squares for serving. The squares, held with a paper napkin, are eaten from the hand. mm PICTURES-St. Louis rW-Diipitch Sunday.

April W. 1947.