COOK WITH ELIZABETH

Press, Volume CIII, Issue 30338, 14 January 1964, Page 2

COOK WITH ELIZABETH

Pineapple Cheese Crumb When you are expecting a guest for luncheon, a dish which is dainty and delicious, quick to prepare, and sits happily in the oven until required is the choice of the clever hostess. Here is one suggestion: pineapple cheese crumb. This dish, which will serve four people easily, looks most attractive and tastes wonderfully appetising for all its ease of preparation.

Ingredients: 1 packed breakfast cup fine white breadcrumbs 3 Oggs i cup grated cheese I teaspoon salt, pepper Few drops Worcester sauce f pint milk 4 large rings pineapple. A little tomato sauce.

. Method: Combine fine white breadcrumbs with half a cup of grated tasty cheese, salt, pepper and a dash of Worcester sauce in a deep ovenware .dish. Whisk three eggs lightly into cups milk and pour over the crumbs, forking right through. Stand in a larger pan of water and bake until almost set. Lay three large rings of pineapple down the centre of the dish. Halve one slice and place the halves each side of the centre . ring along the edge of the dish. Place a small spoonful of tomato sauce in the centre of the rings and return the dish to the oven. Bake until browning round the edges and well set.