This little cooking booklet was published in 1965 by Harwood & Tjaden. The recipes were created and compiled by Ruth Conrad Bateman, “professional home economist and foods writer.”
Bateman had a few other cookbooks published in the 60’s and 70’s as well, and according to the writeup in this one there were supposed to be two more volumes in the Wonderful World of Cooking.
I found a blog called The Food Company Cookbooks with a post about this series, and the post shares that the last two volumes were apparently never published.
Well, at least we have this volume, Italian Recipes! It seems from Bateman’s introduction that she strived to share genuine and authentic Italian recipes.
She mentions different ingredient influences from different regions of Italy, with freshly made pasta tying them all together.
Right off the bat the Mozzarella Pillows had my attention fixed: thin sandwiches of mozzarella and prosciutto battered and fried! The Lasagne, Bolognese Style sounds rich and exquisite as well, and calls for green lasagne noodles. They’re made with spinach – I don’t think I’ve seen those before.
Polpette Meatballs have an intriguing blend of garlic, parsley, lemon and nutmeg. Ooh, with a light cream sauce those would be delightful! And at the end, a recipe for Espresso Floats: simply little cups of hot espresso topped with freshly whipped, sweetened cream.
The book has a center insert of perforated coupons for Beacon Wax, Contadina Tomato Sauce, and Stouffer’s Roast Beef Hash. There are also many advertisements throughout, including a poorly placed (in my opinion) ad on the inside front cover for Sealtest “Chipnics”. These are potato chips made “a new and better way” (pureed and reformed, like Pringles or Munchos.) They stay crisp and fresh longer, even “in a hot, muggy steam bath.”
And sure enough there’s an unappealing, sweaty, greasy-haired guy in a steam bath ecstatic over his still-crispy snack! Who knew that there was such a high demand for crispy chips in saunas!
The recipe I’m sharing is one that sounds quite tasty and refreshing: Quick Tortoni. Normally made with sweetened whipped cream, this “quick” version is made with vanilla ice cream.
“Italian favorite made the short-cut way with ice cream.”
This recipe is from Wonderful World of Cooking: Italian Recipes. The ingredients and directions are listed and formatted below as they are in the cookbook, for that fun, vintage feel!
- Soften a quart of vanilla ice cream slightly in bowl. Fold in 1/2 cup dry macaroon crumbs, 1/4 cup chopped, candied cherries, 1/4 cup chocolate bits, and 1/2 cup heavy cream, whipped. Add a tablespoon of Sherry or Brandy if you like. Press into fluted paper cups and freeze overnight.