Bucks County Kitchen: The Chari-tea

Cucumber Sandwich

Preparation: Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.

Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.

Carefully cut the crusts from sandwich with a long, sharp knife. Cut in

half diagonally, then cut in half again. 1 large cucumber, peeled and sliced very thinly Salt 8 oz softened cream cheese 20 pieces thin-sliced bread Preparation: Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours.

Spread softened cream cheese on one side of each slice of bread.

Arrange the cucumber on 10 of the bread slices, top with the other 10 slices, remove the crusts, and quarter. Serve immediately.

Makes 40 tea sandwiches. sugar and cinnamon into a bowl. Add the heavy cream and stir quickly until the dough holds together. Turn out on a flRXrHG ERDrG Rr FRXnWHr DnG SDW Rr rROO out to a ½-inch thickness. Cut into triangles. Sprinkle with sugar.

Place on a buttered baking sheet and bake for 12 to 15 minutes, or until light and brown.

To make the scones even richer, melt 4 tablespoons butter and dip each square in it before placing on the baking sheet. Serve these delicious scones hot, split and buttered, and have them with good marmalade or raspberry preserves for breakfast or tea.

vield: 8 scones