"One of the beneficial results of the Great War has been the
teaching of thrift to the American housewife. For patriotic reasons
and for reasons of economy, more attention has been bestowed upon
the preparing and cooking of food that is to be at once palatable,
nourishing and economical. 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?"
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