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Tea Sandwiches




Source of Recipe


Ida Allen-1934 and
cream cheese-Ginger
Cream together 1/2 C cream cheese, 1/4 C butter, 2 T top cream and season to taste with a little salt. Work in 4 T finely minced candied ginger. Use as a spread for nut bread.

Ham and cheese;
Combine equal quantities of minced ham and grated American cheese. Blend with a little top cream and season to taste with prepared mustard. Use as a filling between buttered tea bread.

Ham and Chicken;
Add enough mayonnaise to make the mixture spreadable. Use on thin tea bread, buttered. Top with another slice of tea bread.

Roquefort;
cream together one quarter cup each of Roquefort and cream cheese. Add one quarter cup finely chopped celery. Season to taste with salt. Use as a filling between buttered tea bread.

Sardine;
mix to a paste, 1 large can sardines, 2 T each minced bell pepper and celery, 2 T mayonnaise and 1 tsp lemon juice. Use as a filling between buttered tea bread.

Tongue;
Combine one half cup minced tongue, two tablespoons minced dill pickle and two tablespoons mayonnaise. Spread on buttered bread and top with another slice of buttered bread.