First published in 1919. “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 “trattoria” 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?”
