Double-Decker Tea Rounds
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 (3 oz.) package cream cheese
1 tsp sour cream
1/4 tsp salt
1/4 tsp curry powder
1 tbsp grated cucumber
1/2 (3oz.) package cream cheese
1/2 tsp sour cream
1/4 tsp salt
1/2 tbsp finely cut pimiento
16 slices fresh bread
1 - Blend first spread by mixing cheese, sour cream, salt, curry powder, and cucumber until smooth.
2 - Mix second spread in another bowl, blendfing cheese, sour cream, salt, and pimiento together.
3 - Using 2-inch cooky cutter, cut 12 rounds of bread.
4 - Spread these with cucmber mixture.
5 - Use 1-inch cutter and cut 12 rounds from the remaining slices.
6 - Spread these little rounds with pimiento mixture.
7 - Put them together, large round on bottom, small round on top.
8 - Cover with waxed paper.
9 - Lay damp towel on top.
10 - Chill in refrigerator 30 minutes or longer.
11 - Serve plain or garnished with sprig of water cress, dill, parsley, or toasted nut.
Makes 12 double-deckers.
Vary these spreads according to your needs. An all-sweet sandwich
for tea can be made by using cream cheese and apricot marmalade for
the bottom round, cream cheese and apple jelly for top round. Add a
few chopped nuts to the top
Delicious when you spread the large rounds with minced chicken
salad mixture or finely minced lobster or crab meat blended with mayon-
naise and spread top rounds with anchovy butter.
Add still more variety by cutting the large rounds from slices of
whole wheat, Boston, or other dark bread and the small top rounds
from white bread