Egg 'N Onion Sandwiches for Cricket Teas

For a printable version of this recipe, click here.

Ingredients

• White or whole wheat bread

• Mayonnaise

• 6 eggs

• Salt

• 1 oz. butter

• Scallions

Method

1. Hard boil the eggs.

2. Dice eggs while still warm and mix with butter.

3. Add mayonnaise until a spreading mixture is formed.

4. Add salt to taste.

5. Add chopped spring onions including green stems.

6. Spread the buttered bread fairly thickly with the mixture.

7. Cut finished sandwiches into 4 small triangles.

8. If dainty sandwiches are required, remove crusts.

9. As a variation, use the egg mixture, no onions, but use fresh lettuce leaves, or watercress or mustard greens.

Courtesy of Anita Cooke Watkins, Lydney, Gloucestershire, England,
published in the House of Lancaster Cookery Book, 1986

Mushroom-Butter Tea Sandwiches

For a printable version of this recipe, click here.

Ingredients

• 1/2 lb. sliced mushrooms

• 1/4 tsp. black pepper

• 1/4 c. butter plus

• 1/4 tsp. salt

• 1/2 c. softened butter

• 3 Tbsp. dry sherry or brandy

Method

1. Sauté mushrooms in 1/4 cup butter until golden brown.

2. Put mushrooms and butter in a blender and add the remaining ingredients.

3. Blend until smooth.

Courtesy of member Marilyn Jean Carle, House of Lancaster Cookery Book, 1986

Walnut and Watercress Tea Sandwiches

For a printable version of this recipe, click here.

Ingredients

• 1/2 c. finely chopped watercress

• 2 hard cooked eggs, sieved

• 1/2 c. broken walnut meats

• Butter, softened

• 1/2 c. cream cheese

• 12 slices trimmed white bread

• Salt to taste

Method

1. Combine the watercress, walnuts, cream cheese, salt, and eggs in a mixing bowl.

2. Blend well and correct seasonings.

3. Butter the bread.

4. Spread 6 slices with the filling.

5. Cover with remaining bread.

6. Cut into 4 triangles.

Courtesy of member Marilyn Jean Carle, House of Lancaster Cookery Book, 1986

English Tea Sandwiches

For a printable version of this recipe, click here.

Makes 40 triangular tea sandwiches, serving 8 to 10.

Ingredients

• 12 slices white bread*

• 1/4 c. chopped fresh dill

• 8 slices whole wheat bread*

• 2 to 3 thin slices Brick cheese or Monterey Jack

• 2 Tbsp. mayonnaise

• 1 tsp. Coleman's mustard

• 1 Tbsp. mango chutney

• 1/4 c. chopped chives

• 18 thin slices peeled cucumber

• 2 to 3 thin slices ham

• 1/2 bunch watercress, stemmed

• 1 stick unsalted butter, softened and creamed

Ham: Mix mayonnaise and mustard, then spread on 4 slices of white bread.

Sprinkle with chopped chives. Place ham on 2 slices. Cover with 2 slices. Cut off crusts. Cut into 4 triangles. Place on a plate under dampened tea towel.

Smoked Salmon: Sprinkle dill on 4 slices buttered whole wheat bread. Top with slices of salmon. Cover with 2 slices. Cut as before. Cover as before.

Cheese-Chutney: Sprinkle 4 slices of buttered whole wheat bread with ley. Place cheese on 2 slices, chutney on other 2 and close. Cut and cover as before.

Cucumber: Sprinkle 4 slices buttered white bread with parsley. Top 2 slices with cucumber; close, cut and cover.

Watercress: Top 4 slices buttered white bread with watercress. Cut and cover as before.

Courtesy of member Marilyn Jean Carle, House of Lancaster Cookery Book, 1986