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Recipe of the day

Water-Cress Sandwiches

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]


    1/2 cp butter or margerine
    1/2 cp finely cut water cress
    1 tsp grated onion
    1 tbsp finely cut chives
    3/4 tsp Worcestershire sauce
    1/2 tsp salt
    1/4 tsp pepper
    1 loaf fresh sandwich bread


    1 - Combine all ingredients for filling.
    2 - Slice loaf of bread as thinly as possible.
    3 - Cut in rounds with 1 1/2-inch cutter
    4 - Spread half of rounds with water cress mixture.
    5 - Coveer with plain rounds.
    6 - Place on platter and cover with waxed paper, then with damp towel.
    7 - Chill 1 hour.
    Makes 3 dozen tea sandwiches.

    Omit onion and chives for plain water-cress sandwich. Or substitute
    grated cucumber for onion and chives

    These sandwiches always bring back memories of my summers as a
    schoolgirl in London. They seem to be an indispensible part of the
    English tea and are wonderful additions to our own teatime hour.

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