Danish open-face sandwiches, or smrrebrd (meaning buttered bread), often are made with slices of cucumber, eggs and tomatoes (above) or with shrimp and egg (below). Ruth Yankus (left) makes open-faced sandwiches as her daughter Ruth Ann Higgins and great-grandchildren Charlotte and Curtis Bergman look on during a meeting of the Danish Sisterhood at Higgins’ home in Elm Grove. That was decades ago, when Racine had a sizable Danish population, says Marcia Jante, past national president of the Danish Sisterhood of America and a member of Milwaukee Lodge 15. They came up at the recent Danish Sisterhood convention in Chicago, where Jante met up with Stig Hansen, a Danish chef who now lives in Utah. The tradition of Danish open-face sandwiches, or sm

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