Italian Cook Book

First published in 1919. "e;In the Italian cuisine we find in the highest degree these three qualities.

That it is palatable, all those who have partaken of food in an Italian "e;trattoria"e; or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical?"e;