The only-somewhat-out-of-touch-with-reality microwave cookbook

Yes, it's once again time for that (un)popular party game: What did old cookbooks claim you could make in the microwave? Our source this week is The Amana Radarane Cook Book (1975).

This cookbook, like most of them, seems to have a questionable idea of which recipes are best to microwave and which should be prepared conventionally. For example, if I am going to go to all the trouble of mixing, proofing, and shaping a yeast-based cinnamon roll recipe...

...maybe I would prefer to actually bake it in the oven so it will brown, rather than risking the pale blond hockey pucks that a microwave is likely to turn out.

Even if the bread is already baked, if I'm going to go to the trouble of stuffing it....

...maybe it would be better to bake it so the loaf would have a nice, crisp crust to contrast with the softer filling, rather than hacking it up into microwave-sized chunks to be nuked into rubbery tubes of sadness.

At least sometimes the book does have a reasonable grasp on a few fundamentals of microwave cooking. The moist heat of microwaved corn on the cob should be sufficient to make the onion soup mix stick to each ear of Onion Lovers' Corn without washing it away as conventional boiling would...

...should I actually want fresh sweetcorn to taste like a packet of dry onion soup mix rather than just enough delectable salty butter to highlight the sweet, fresh kernels.

Amana also seems to realize that the possibility of crisping up tater tots in the microwave is pretty slim...

... so their version Beef 'n Tater casserole doesn't even bother pretending that the tots will crisp up. Rather than crowning the casserole with crispy, golden-brown deliciousness, the tots just get buried under the canned soup to be mushy like everything else.

In total, I guess my point is that Amana's 1975 cookbook seems only mildly delusional, which is about the best one can hope for from a 1970s microwave cookbook. (Or in the humans of 2020, tbh.)