Bread with pineapple on top.

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

Open Sandwiches: Pineapple Sandwiches    

Spread:

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.