• pressed pumpernickel bread
• butter
• cucumber
• hard-boiled eggs
• stuffed cocktail olives
1. Cut square slices of pressed pumpernickel into quarters and butter them generously. Score a large, firm cucumber with a fork and slice it about ¼ inch thick. Put a cucumber slice in the center of each piece of bread. Peel some hard-boiled eggs and carefully slice them about ¼ inch thick as well. Using only the slices that have some of the yolk, center 1 slice of egg on each cucumber slice.
2. Cut several medium-sized pimiento-stuffed cocktail olives into 4 or 5 slices each and put 1 olive slice in the center of each egg slice.
