Prepare tea sandwiches.

Arrange the tea sandwiches in a circle with points toward the center on a large decorative plate or a glass plate with doily. Fan out cucumber slices and carrot curls in the center of the plate. Garnish between each sandwich with baby carrots, grapes on frilly toothpicks or any other fruits and vegetables that you may have on hand.

Toast 2 slices thinly sliced firm-textured white sandwich bread. Using a 2-1/4- to 2-1/2-inch heart-shaped cookie cutter, cut 2 heart shapes from each slice of bread. Using 1/4 cup homemade or purchased deli egg salad, spread 1 tablespoon on each heart. Top each with coarsely shredded carrot. Makes 4 bite-size sandwiches.

Place 4 slices thinly sliced firm-textured rye sandwich bread on a cutting board. Using a 2-1/4- to 2-1/2-inch heart-shaped cookie cutter, cut 2 heart shapes from each slice of bread. Using 1/4 cup purchased deli ham salad, spread 1 tablespoon on half of the hearts. Top with remaining hearts. Cut 2 pimiento-stuffed green olives crosswise in half. Top each with an olive half so that pimento shows. Makes 4 bite-size sandwiches.

Place 4 slices thinly sliced firm-textured whole wheat sandwich bread on a cutting board. Trim crusts. Stir 1 tablespoon purchased chutney (snipping any large pieces) into 1/4 cup purchased deli chicken salad. Spread 2 tablespoons chicken mixture on 2 of the bread slices. Top with remaining bread slices. Cut each into 3 to 4 rectangles or squares. Makes 6 to 8 bite-size sandwiches.

Place 4 slices thinly sliced firm-textured white sandwich bread on a cutting board. Using a 2-1/4- to 2-1/2-inch heart-shaped or round cookie cutter, cut 2 shapes from each slice of bread. Spread a thin layer of orange marmalade, about a teaspoon per cutout, on half of the cutouts. Top with remaining cutouts. For each sandwich, add a small dollop of softened cream cheese on top and place a tiny wedge of orange slice in the cream cheese. Makes 4 bite-size sandwiches.

Place 2 thinly sliced firm-textured white or whole wheat sandwich bread on a cutting board. Using a 2-1/4- to 2-1/2-inch heart-shaped cookie cutter, cut 2 heart shapes from each slice of bread. In a small bowl, combine 2 tablespoons cream cheese, softened, and 1/8 teaspoon dried dillweed. Spread a rounded teaspoon on each heart. Top each with a small wedge of cucumber and lightly sprinkle with dried dillweed or snipped fresh dill. Makes 4 bite-size sandwiches.

Place sandwiches on a plate; cover with plastic wrap and chill up to 2 hours. Arrange on platter with garnishes just before serving.

To make carrot curls, peel carrot using a vegetable peeler. Using the same vegetable peeler, shave long thin strips from each carrot. Roll up each strip and secure with a toothpick. Immerse curls in ice water to crisp. Drain on paper toweling. Remove toothpicks and use as directed above.