Here's the last entry I'll be posting from
Who Says We Can't Cook!, this one filled with savvy advice for today's modern miss and would-be fascinator.
"It is wisdom as old as the hills that the way to get along with a man-child is to feed the brute," Mary Haworth advises readers of our WNPC cook book. "Lots of famous fascinators can't cook but I am convinced that nothing gives a woman greater self-confidence as a woman than the ability to cook well."
Analyzing females and foods, she believes "The womanly woman has a congenital urge to cook well. She cooks to please her man almost as instinctively as the vamp powders her nose."
And, as a final warning, Mary points out, "The lovable woman is a nurturing woman and men don't leave them because 'you can't hardly get them kind no more'."
Her preferred Lenten dish, good any Friday, and heavy enough to please the most masculine appetite is:
Tuna and Mushrooms with Cheese Sauce
Wash and slice 1 3/4 pounds fresh mushrooms and saute in butter or margarine 5 minutes. (Or use canned button mushrooms instead--4 or 5 small cans well drained.) Get approximately 3 pounds white canned tuna, drain off oil and break or cut into fairly large bite-size pieces.
To make the sauce, melt 1/4 pound butter or margarine, blend in 10 tablespoons flour and cook two minutes, stirring constantly. Add to 5 cups heated milk, tablespoon Ac'cent, 1/4 teaspoon saffron, and 2/3 pound very sharp cheese cut into small pieces. If you like, substitute 2/3 cup of sherry for 2/3 cup mil. Cook, stirring constantly, until cheese has melted and the sauce begins to bubble.
Add tuna and mushrooms to sauce. Now season to taste with salt and freshly ground pepper. Serve in chafing dish or casserole. This serves 13, so reduce ingredients proportionately for smaller number. Incidentally, the saffron makes the dish.
