You can't have a spaghetti dinner without bread! From our vintage edition of Betty Crocker's Hostess Cookbook [Golden Press, New York 1967], here's our favorite recipe for bread sticks. This illustrated cookbook offers many impressive (and often surprisingly easy to make) recipes for dinner parties, brunches and lunches, teas and receptions, casual get-togethers and holiday celebrations. The book is also prefaced with a helpful guide to planning your special event.

We found our copy at a library book sale, but other places you might want to try for this excellent guide to giving parties include estate sales, Abebooks and eBay.

Salty Breadsticks

• 1 package dry yeast (or about 2 1/2 teaspoons of yeast)
• 3/4 cup warm water (105 to 115 degrees Fahrenheit)
• 2 1/2 cups Bisquick
• 1/4 cup butter or margarine, melted (butter is preferred)
• salt or garlic salt (Lowry's brand garlic salt is my favorite)

Dissolve yeast in warm water. Mix in Bisquick; beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Divide dough into 16 equal parts. Roll each piece between hands into pencil-like strip, 8 inches long. Spread part of butter in oblong pan, 13x9x2 inches. Place strips of dough in pan. Brush tops with remaining butter; sprinkle with salt. Cover and let rise in warm place (85 degrees) until light, about 1 hour.

Heat oven to 425 degrees Fahrenheit. Bake breadsticks 15 minutes or until light golden brown. Turn off oven; allow breadsticks to remain in oven 15 minutes longer to crisp. Makes 16 sticks.