Eat Great, Lose Weight
August, 1960
More and more gourmets, hitherto shy about pleasing their palates for fear that savoir-faire would be more than matched in avoirdupois, are plunging into gastronomy with nary a thought to their waistlines. How come? For one thing, the shelves in gourmet shops are becoming filled with a growing variety of low-fuel foods. There are canned mackerel in white wine, clam juice cocktail, imported lean canned hams, jellied or clear soups from petite marmite to pheasant broth, Italian bread sticks and Fi...
