1 can (8 oz.) crushed pineapple
2 tbsp. flour
1 c. finely chopped nuts
3/4 c. sugar
Mayonnaise
Lg. loaf sandwich bread

Combine all ingredients in deep frying pan with the exception of the mayonnaise. Cook over low heat until thick - stir constantly. Cool. Mix 1 or 2 tablespoons mayonnaise, enough to spread easily. Cool overnight in refrigerator. Spread on bread that has had the crust removed. Cut into 4 sandwiches. (Makes 25 to 50 tea sandwiches.)