SUNDAY.

Evening Post, Volume CXXVI, Issue 101, 26 October 1938, Page 19

SUNDAY.

Pineapple Topknots. Roast Shoulder Lamb and Mint Sauce. Green Peas, New Potatoes, Cauliflower. Rhubarb Cream Pie, Ginger Jelly. Pineapple Topknots.—Cut bread into rounds a little larger than rounds of pineapple. Dip each piece of bread in melted butter, then in grated cheese. Place plain side down on buttered baking dish. On top place a slice of ham, a' slice of tomato, then another round of bread prepared as above. Top with j a slice of pineapple and bake in a hot oven until the cheese turns a delicate brown. Rhubarb Cream Pie (French style). —2 cups cooked unsweetened rhubarb and juice, 5 cup sugar, 1 teaspoon cinnamon, 4 teaspoons cornflour, 1 tablespoon grated orange rind, 3 eggs, 3 tablespoons marmalade, pinch salt, baked pastry shell. Combine sugar, cinnamon, cornflour, and salt. Add to the rhubarb, and cook about 10 minutes or until thickened, stirring constantly. Add orange rind and beaten egg yolks; cook 2 minutes longer, stirring well. Cool, then pour into baked pastry shell. Beat egg whites until stiff and fold in the marmalade. Pile lightly on pie, and bake in slow oven until lightly browned. •