Caroline’s Tea with Grandma Emily

(Mercy of the Fallen, page 214)

Featured Tea: Raspberry Rose served hot

Chilled Cucumber Soup

  • 2 med. cucumbers

  • 1/2 tsp, salt

  • 2 C. 1% buttermilk

  • 1/8 tsp., white pepper

  • 1/2 C. sour crearn

  • 2 green onions, chopped

  • 1 1/2 tsp. sugar

  • Fresh dill, garnish

  • 1 tsp. dill weed

Cut four thin slices of cucumber, set aside for garnish. Peel and finely chop remaining cucumber. In a bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions, and chopped cucumber; mix well. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill. Makes 4 servings.

Apricot, Walnut, Cheese Ribbon Sandwiches
Makes 8 little sandwiches


Blend together:

  • 10 dried apricots

  • 1 T. honey

  • 1/2 c walnuts

  • 4 oz. cream cheese (not the whipped kind)

Blend together:

  • 1 shredded carrot

  • 4 oz. cream cheese (not the whipped kind)

Use white and potato bread—three slices each.
Spread apricot blend on one slice of bread. Spread carrot blend on second slice of bread. Stack together and add third slice of bread. Trim crusts and cut into 1/4s in triangle shape.

Cucumber Tea Sandwiches with Tarragon Butter
Makes 72 (2 x 4-inch) rectangles

  • 1 lg. cucumber peeled sliced paper thin

  • Mayo and chopped fresh parsley—*see optional instruction below

  • 1/2 tsp. salt

  • 2 Tbsp. white vinegar

  • 1 C. unsalted butter, softened

  • 30 thin slices whole-wheat bread, enough to

Put cucumber slices into a large, non-metal bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand t hour. Drain well in colander. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles.

Arrange in a large plate, garnished with salad leaves.

* For “Looks,” dip 1 end of a sandwich into mayonnaise, then into minced fresh parsley.

Tarragon Butter

  • 8 Tbsp. softened unsalted butter

  • 2 Tbsp. fresh or 2 tsp. dried tarragon

Blend together.

Egg Salad with Sprouts

  • 1/4 c. mayonnaise or enough to make spreadable

  • 6 hard-boiled eggs, peeled and chopped

  • 3 T. sweet pickle relish

  • Sprouts, clove and onion

  • 1 Tbsp. mustard

Mix all the ingredients and spread on bread, sprinkle sprouts on top of egg salad and top with another slice of bread. Trim crust and cut into desired shape.

Strawberry Rose Meringue Squares
Makes 35 (2-inch) squares

  • 3/4 c. strawberry jam

  • 2 1/2 C. all-purpose flour

  • 2 C., sugar

  • 4 egg whites

  • 1 C., butter room temperature

  • 1 1/2 C. blanched almonds, chopped

  • 2 egg yolks

Preheat oven to 350 degrees. Butter a jelly-roll pan. In a large bowl stir the flour, l 1/2 cups of the sugar, butter and egg yolks together until well blended. Press the dough into the prepared pan and prick all over with a fork and bake in the preheated oven for 15 to 20 minutes or until golden. Remove from the oven but leave the oven on. Spread the jam over the bake layer. In a large bowl, beat the egg whites until foamy, then gradually beat in the remaining 1 C. of sugar and continue to beat until stiff, glossy peaks form. Fold in the almonds. Spread the meringue over the jam. Return the pan to the oven and bake for 25 minutes or until lightly browned. Let cool and cut into 2-inch squares.