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Serving Food Attractively: Sandwiches
ANCHOVIES: Pipe anchovy paste on or around open-faced sandwiches. The paste may be made in one of two ways. Cream and blend 2 tablespoons butter with 1/2 teaspoon anchovy paste as purchased. Or rub yolks of 2 cooked eggs to a smooth paste, combine with 2 boned and mashed anchovies, 1/4 cup butter, and a few grains of paprika.
BACON: Break grilled bacon into bits; sprinkle over individual open-faced sandwiches. The small bacon pieces may also be used to form a design on a frosted sandwich loaf.
BAKED BEAN PASTE: Pipe baked bean paste in rows on white bread; alternate rows with a light-colored spread, or completely cover finger strips of Boston brown bread. To make the paste, mash 1 cup baked beans to a paste and season with 3 tablespoons tomato catsup, chili sauce, or 1 teaspoon mustard. One tablespoon of onion juice may be added if desired.
CARROTS: Cut raw carrot in various shapes and arrange on open-face sandwiches which are spread with a well-seasoned mixture.
CAVIAR: Form in rows, circles, or other designs. Use a combination of one or more colors. CELERY Cut stuffed celery in thin slices; arrange in design on open-faced sandwiches; spread with anchovy paste or savory butter.
CHEESE: Pipe cream-cheese or cottage-cheese spreads in the form of borders or geometric designs on open-faced sandwiches.
Suggested Preparations: Combine 1 cup cheese with 1 minced pimiento; 1 tablespoon minced chives; 2 tablespoons minced pimiento olives and 1 tablespoon mayonnaise; or 2 to 4 tablespoons minced red and green pepper and 1 tablespoon mayonnaise.
Combine 1/2 cup cheese with 3 tablespoons chopped dates or date paste and minced raisins; or add 1 tablespoon mayonnaise and 1/4 cup chopped pecans.
Spread open-faced sandwiches with cream or cottage cheese, then top with a layer of strawberry or raspberry jam, orange marmalade, or finely chopped salted peanuts.Combine 1/4 cup cheese, 1/4 cup chopped cucumber, and 1/2 cup chopped raisins.
Tint cream or cottage cheese with vegetable coloring before decorating sandwiches. Cut American cheese in various shapes. Arrange on sandwich loaves or open-faced sandwiches.
CHOCOLATE PASTE: Use as spread or piping on graham crackers or other sweet crackers or bread. To make chocolate paste, combine 4 tablespoons butter, 3/4 cup confectioners' sugar, 2 squares (1 ounce) bitter chocolate, melted, V4 teaspoon cinnamon, 1/2 teaspoon vanilla. Mix until smooth and well blended.
CRANBERRIES: Use whole cooked cranberries in center or around the edge as border on sandwich. Cut cranberry jelly in various shapes and arrange on open-faced sandwiches or frosted sandwich loaves.
CURRANTS: Use fresh or dried currants to form a border or a geometric design on cheese-covered sandwiches.DATES Cut in the shape of petals and arrange in a flower design on open-faced sandwiches or on frosted sandwich loaves.
Cut dates into small pieces and use to form a border or other design. Use date paste as a spread or pipe around edge of sandwich. To make date paste, mince 1 cup dates and add 1 tablespoon orange juice and 'Is teaspoon cinnamon. Blend well.
EGGS: Use hard-cooked eggs and sieve yolk and white separately. Sprinkle over the design of a cardboard stencil which has been placed over bread covered with savory spread. Remove cardboard gently to obtain a perfect pattern.
Form rosettes or other designs on bread with egg-yolk paste forced through a pastry tube. To make paste, blend 1/4 cup butter, 2 hard-cooked egg yolks, a few grains of paprika, and a few drops of tabasco sauce.
Rainbow Sandwich: Mince 2 hard cooked eggs and combine with 1 tablespoon chopped pickle relish and enough mayonnaise to hold ingredients together. Add salt to taste. Chopped olives and pecan nut meats may be added if desired. Cut round Bohemian rye bread into slices 12 inches in diameter. To obtain slices of this size cut the bread horizontally, starting from the top. Spread a 1-inch circle near the center of the slice with the egg mixture and alternate with 1-inch circles of minced ham spread. Place rosettes of yellow-tinted cream cheese in the center of the slice of bread and form border with either chopped parsley or green-tinted cream cheese. Flute the edges of the completed sandwich.
FIGS: Chop or cut figs into strips or rounds and arrange in a design on open-faced sandwich.
GINGER: Sprinkle chopped ginger over sandwich covered with tasty spread or form border or other design.
GRAPES: Cut grapes in half, seed, and arrange in pattern on sandwich loaf or open-faced sandwich.GREENS Chop chives, parsley, or young onion tops and arrange in a border or design, or sprinkle over sandwich covered with a tasty spread.
Top sandwich with a section of red cherry and two mint leaves arranged on opposite sides of cherry. Arrange sprigs of watercress around sandwich loaf. Use small sprigs for top of loaf and larger sprigs at base. Place a small head of oak-leaf lettuce in center of sandwich tray; place sandwiches on lettuce of the same variety. Use chicory (curly endive) as a colorful border or center for a sandwich tray.
MARASCHINO OR CANDIED CHERRIES: Arrange chopped cherries in design on an open-faced sandwich. Cut red and green cherries in petal-shaped sections, then alternate the sections on an open-faced sandwich.
MARSHMALLOWS: Use whole, halves, or sections of marshmallows on either white or dark bread. For additional color use tinted marshmallows. Heat just enough to puff before serving.
NASTURTIUMS: Top sandwiches with fresh nasturtium blossoms and leaves.
NUT MEATS: Sprinkle chopped nut meats over sandwich or arrange in design. Top sandwiches with whole nut meats or nut-meat halves.
OLIVES: Slice stuffed olives, or cut in halves, and arrange in design. Chop ripe or green olives and use to form border on sandwich.
ONIONS: Overlap tinted onion rings on sandwich covered with a tasty spread.
PAPRIKA: Roll edges of bread in paprika, or sprinkle paprika over cheese-spread sandwich.
PARSLEY: Decorate sandwiches with parsley paste forced through decorating tube. To make paste, cream 2 tablespoons butter and add 1 tablespoon finely chopped parsley. Mix thoroughly.
PEANUT SPREAD: Wash and grind 1/4 cup figs and 1/4 cup raisins. Add 1/2 teaspoon salt, 1/2 cup peanut butter, 2 tablespoons corn syrup, and 2 tablespoons lemon juice. Mix well. Spread in rows on oblong sandwich or in two circles on round shapes.
Mix 1/2 cup peanut butter and 1/4 cup cream until smooth and light in color. Spread on slice of bread and top with layer of orange marmalade. The marmalade may also be mixed with the peanut butter and cream. Use 1/4 cup marmalade with the above proportions.
PEPPERS: Chop red or green pepper or cut into strips. Arrange the latter in parallel lines on egg-salad sandwich.
PICKLES: Score sweet-sour pickles, then slice. Place on closed or open-faced sandwiches or on frosted sandwich loaf. Cut pickles into strips and form designs on sandwiches. Chop pickles. Place a cardboard stencil over sandwiches covered with a savory spread. Sprinkle chopped pickles over the stencil design, then remove cardboard carefully.
PIMIENTO: Chop or cut pimiento into strips and arrange in a design. Cut crescents, stars, flowers, or other objects from pimiento and arrange on frosted sandwich loaf or open-faced sandwiches.
PINEAPPLE: Tint strips or crushed pineapple green, red, or orange. Drain well, and use in designs on open-faced sandwiches. To tint pineapple, allow the fruit to stand in its own juice which has been colored with pure fruit coloring.
RAISINS: Use raisins whole or cut into tiny pieces. They are usually combined with fruits of other colors when used in designs.
TRUFFLES: Chop truffles or cut into fancy shapes. Place on sandwich loaf or on open-faced sandwiches.
TURNIPS: Cut in shapes of animals, flowers, or other objects and place on sandwiches covered with colorful spreads.
MISCELLANEOUS SUGGESTIONS: Use checkerboard, ribbon, and rolled sandwiches which have been filled with colorful spreads to add beauty to the sandwich tray.
Checkerboard Sandwiches: Use filling that will adhere to the bread. Cut four slices of bread about 1/2 inch thick. Spread with filling and form two stacks, one beginning with white bread, the other beginning with dark bread. Cut crosswise through each stack. (This will form ribbon sandwiches.) Take a slice of ribbon sandwich which has dark bread at the top, cover it with sandwich spread, and place on top of it a second ribbon sandwich with white bread at the top.
Spread this slice with sandwich filling. Continue to alternate the slices and spread filling between. Press the layers together so that the loaf will be firm. Cut crosswise slices to obtain checkerboard sandwiches. A perfect checkerboard design will be obtained if all slices are of equal thickness and filling is spread evenly.
Ribbon Sandwiches: Alternate slices of light and dark bread which has been spread with the same or different colored fillings. Use three or five slices in each stack; press slices together firmly, then slice. Cut ribbon sandwiches in two or three parts if smaller sandwiches are desired.
Rolled Sandwiches: Use fresh bread cut in thin, even slices. Remove crusts. Spread with butter or other desired filling. Roll, then fasten with toothpick and place in refrigerator to set. Cut in crosswise slices.
For variation, use three or more different fillings, place in 1-inch rows across the slice of bread, and roll slice so that filling is in parallel lines with long edge of roll. When set, slice.