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Show j Once you try scones as bread at breakfast or lunch- eon, you'll want to make them often. Glazed pineapple fingers are a deluxe version that provide pro-vide all the important food values of enriched flour. To make these fruit breads, sift together 2 cups sifted enriched flour, 3 teaspoons baiting powder, pow-der, 1 teaspoon salt and cup sugar. Cut or rub in cup shortening until mixture is crumblyt Beat 1 egg and add Vi cup pineapple juice. Add to flour mixture. Add 1 cup drained crushed pineapple. Stir only until flour is well moistened. Using 2 forks drop batter on greased baking bak-ing sheet, shaping it into bars about iy2 inches long and 1 inch wide. Press sides smooth. Bake in hot oven (425 degrees F.) 15 minutes. Frost at once with a confectioners' sugar icing flavored with lemon extract. |