Afternoon Tea did not exist before the 19th century. At that time lunch was eaten quite early in the day and dinner wasn't served until 8 or 9 o'clock at night. But it wasn't until Anna, the seventh Duchess of Bedford, asked for tea and light refreshments in her room one afternoon, around 1830, that the ritual began. The Duchess enjoyed her 'taking of tea' so much that she started inviting her friends to join her.
Granny's Tea Party
Cucumber Sandwiches
1 cucumber
white wine vineger
sugar
cream cheese
fresh dill
butter
sandwich slice bread
Thinly slice a cucumber. In a small bowl, layer cucumber, with white wine or raspberry vineger, and a sprinkling of sugar. Continue until all the cucumbers are covered. Allow to stand at least 1 hour. Drain on a paper towel.
Chop leaf part of the dill finely. Spread butter on both slices of bread. Thinly spread whipped or softened cream cheese on one side of bread. Lay 1 layer of cucumbers on cream cheese, sprinkle dill on top and place sandwich bread on. Cut in to squares after cutting of crusts (if desired). Lay 1 small piece of dill on top for decoration.
Cucumber and Nasturtium Sandwiches
Ingredients:
2 medium sized cucumbers
8 thin sliced brown bread
4 nasturtium leaves
mayonnaise
onion juice or powder
Peel, half, seed and finely chop the cucumbers. Place in a bowl and add a dash or two of the onion juice or powder and enough mayonnaise to make it spreadable. Butter the slices of bread, and for each sandwich spread on enough cucumber mixture to cover lightly. Lay a leaf on top of each piece of bread and top with another one.
Trim the crust. Makes 4 sandwiches.
Note-you could substitute any nice lettuce or watercress for the nasturtium. Also when you place these on a platter or each plate be sure to garnish with a nasturtium bloom!
Egg Salad on Egg Bread
3 Hard-cooked eggs, peeled, finely chopped.
1/2 Cup Mayonnaise (don't use light)
1 tbs. finely chopped green onion
Salt and pepper to taste
10 slices of egg bread (or other specialty bread)
Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the egg salad. Make each sandwich, cut off crusts, and cut into three parallel sections.
Chicken Salad Sandwiches
1 Cup Chopped cooked chicken
3/4 tsp. Salt
1/3 Cup Mayonnaise
1 tbs. Chopped green onion
2 tbs. Toasted, chopped almonds
1 tsp. Dill mix (optional)
Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the Chicken salad. Make each sandwich, cut off crusts (if desired), and cut into three parallel sections or four triangles.
Mandarin Orange Sandwiches
Drain canned Mandarin oranges. With a fork, mix oranges into 6 oz. of cream cheese to make spreadable consistency. Mix in 1 tbs. brown sugar. Make sandwiches with white bread.
Open-faced Fruit Sandwiches
8 oz package cream -cheese, softened
1/2 teaspoon lemon zest
1/2 cup chopped nuts (toasted pecans or almonds)
1 c Strawberries, well drained-and chopped into small -pieces
Brown bread or whole wheat
Combine the cream cheese and lemon rind. Blend in the nuts and berries. Spread the mixture on top of small pieces of bread, cut into rounds or squares, or on crackers.
Celery and Walnut Sandwiches
4 oz. cream cheese, softened
1/2 cup celery, finely chopped
1/2 cup diced toasted walnuts
To toast walnuts, spread on a baking stone ( or sheet) and bake at 375 5-10 minutes until lightly browned. In a small bowl, beat cream cheese until smooth. Mix in celery and walnuts.
