DANISH OPEN-FACED SANDWICHES

. Circle of white bread, buttered; topped with smoked salmon and sliced ripe olives.
a3 Circle of white bread, spread with cream cheese; half covered with slice ham and a radish
rose in centre. é‘

« B Strip or finger of white bread, buttered, covered with ham, garnished with olive and

radish slices, parsley.

4, Triangle of rye bread, spread with cream cheese; topped with 3 shrimps and parsley.

3. Finger of whole wheat bread, spread with butter. Top with sliced hard-cooked egg and
sprinkle with chopped chives or parsley . :

6. Fingers of bread spread with butter, mixed with hard-cooked egg, topped with anchovies
or smoked salmon. .

' £ Bread fingers spread with butter, flavored with lemon juice and topped with small sardines.
8. Bread rounds, buttered, topped with crabmeat combined with finely chopped green pepper.
SALMON NUT TEA ROLLS
1/2 pound tin red salmon 1/2 cup cream cheese

1/4 cup mayonnaise Milk
18 slices white bread 1/2. cup chopped nuts

1 tablespoon lemon juice

Blend salmon, mayonnaise and lemon juice to a smooth paste. Remove crusts from bread and
spread with salmon mixture. Roll up as for jelly roll. Moisten cream cheese with milk to
spreading consistency. Spread over rolls. Roll in finely chopped nuts. Garnish with olives or
parsley.

FLOWERPOTS (1 )

8 hard-cooked eggs 2 teaspoons prepared mustard
1/4. cup mayonnaise 8 (l-inch thick) bread slices

2 teaspoons vinegar 32 small radishes

2 teaspoons meat sauce 32 small parsley leaves

1 teaspoon grated onion

Mash eggs and add next five ingredients. With 1/2 inch cookie cutter cut 4 circles from each
slice of bread. Hollow out part of centre with scissors. Fill with 1-1/2 teaspoons spread.
Garnish with radish and parsley leaves. Makes 32 flowerpots.

FLOWERPOTS (2 )

1 (4 ounce) package of cream cheese 24 strawberries or cherries
1/3 cup drained, crushed pineapple 24 small parsley leaves
6 (1 inch thick) slices bread

Combine cheese and pineapple. Remove crusts from bread. Cut each slice into 4 squares. Hollow

out centre part with scissors. Fill centre and top each with 1-1/2 teaspoons filling. Garnish with
strawberries and parsley leaves. Makes 24.

SUGGESTED FILLINGS
Watercress: Chop watercress. Combine with softened butter.

- Lemon Cream Cheese: Soften cream cheese with milk or cream. Add 1 tablespoon grated lemon
rind.

Orange-Mint Cheese: Soften one (4 ounce) package cream cheese with orange juice. Blend in
2/3 teaspoon chopped fresh mint.

Pecan and Olive: Combine 4 hard-cooked eggs with 1 cup stuffed green olives and 1 cup pecans,
all chopped. Moisten with mayonnaise. Ideal for closed tiny two-bite sandwiches.

Shrimp and Peanut Butter: Mix together equal amounts of peanut butter and butter. Flavor with
curry powder and salt. Spread on bread shapes. Place a shrimp on each bread piece. Dust with
paprika. 3

Egg and Anchovy: Spread bread rounds with chopped hard-cooked eggs, mixed with anchovy
paste. Top with a slice of hard-cooked egg.

Cream Cheese and Shrimps: Butter bread shapes with cream cheese. Top with shrimp. Decorate
with sliced stuffed olives.

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