Saturday, 24 May 2014

Bread with pineapple on top.

The Joy of Cooking by Irma S. Rombauer, 1946 Edition USA, Illustrations by Marion Rombauer

Open Sandwiches: Pineapple Sandwiches    
Rounds of white bread with:
Soft cream cheese
Cover them with: Thin rounds of pineapple
Garnished with: Maraschino cherries.

Pineapple Fingers
Cut into strips 3 by 4cm wide and 4cm thick” white bread.
Toast them on three sides. Place them on a baking sheet with the untoasted side up.
Drain: pineapple sticks.
Place them on the untoasted sides. Sprinkle them well with a mixture of: brown sugar and cinnamon.
Dot them with: butter.
Brown them under a broiler.
Fine for tea or as a dessert with: whipped cream.
Or prepare by any rule: pie dough.
Roll it until it is very thin. Cut it into oblongs.

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