On Sep 16, 10:34*am, "Jean B." > wrote:
> These are open-faced, cut into various shapes, and topped with a
> sliced stuffed olive. The tuna mixture looks pretty unappealing,
> but I guess they were striving for something that would make a
> neat appearance.
>
> Tuna Sandwiches
> Source: *American Cookery, October 1937, page 162.
> Formatted etc. by Jean B.
>
> 1/3 c quick-cooking tapioca
> 1 1/4 c hot milk
> 1/4 tsp salt
> 2 tsps butter
> 1/8 tsp paprika
> a small can tuna*
>
> sliced bread
> pimiento-stuffed olives, sliced
>
> *I forget how much these cans have shrunk even in MY lifetime.
>
> Cook tapioca in milk with salt until tapioca is clear. *Add
> butter, paprika, and tuna. *Cool and spread on bread. *Cut into
> shapes and top with olive slices--one per little sandwich.
>
> They look kind-of like eyes, which makes me think of Halloween....
>
> ******
>
> Speaking of tuna, another idea, which I didn't mention, was to
> stir tuna into a hot polenta mixture, cool it, and then fry it.
> That could be kind-of cheap....
>
> --
> Jean B.

Please don't do this. Some of us are eating breakfast.
Lynn in Fargo