frying pan with melted butter, first on one side and then on the other.
Serve while hot.


OPEN SANDWICHES

139. If sandwiches that are entirely different and at the same time
attractive are desired for an afternoon tea or to serve with a salad,
open sandwiches will undoubtedly find favor. Fig. 27 illustrates several
varieties of such sandwiches and shows how artistically they can be
made. These are merely submitted as suggestions, but with a little
ingenuity, the housewife may work out in designs any ideas she may have.
To make such sandwiches attractive, fancy cutters of various shapes will
be found helpful. As here shown, round, diamond-shaped, crescent-shaped,
triangular, and star-shaped cutters have been used.

140. The most suitable materials for open sandwiches include cream
cheese, jam, stuffed olives, chopped parsley, hard-cooked eggs with the
yolks or whites forced through a ricer, pimiento cut into attractive
shapes, and any other material that will add either flavor or color.
Either white or brown bread may be used. After cutting the bread in the
preferred shapes, spread first with butter, if desired, and then with
cream cheese, jam, or jelly. With this done, decorate the sandwiches in
any desired way. Slices of stuffed olives are placed in the center of
several here shown and strips or small pieces of pimiento are used for
much of the decoration. On those that have jam or jelly for their
foundation, cream cheese put through a pastry tube forms the decoration.

[Illustration: FIG. 27, Plate of decorative open-faced sandwiches.]