Dear Ones,
Summer has come, so you must brush up on cucumber sandwiches. These dainties are among the noshes mandated for those incredibly fussy high teas you read about in rapacious Edwardian novels. Similarly, we serve cucumber sandwiches for gatherings where ostensible decorum rules; social luncheons, a patio cocktail hour, and of course the inevitable funeral. Note cucumber sandwiches at a kegger are the epitome of gauche.
Do not use those bloated green zeppelins from the local grocery; go to the farmers’ market and select good fresh cukes. If you can find a firm yellow one, cherish it’s sweetness. Partially peel fruit, refrigerate for an hour, and drain well before use.
Trim bread–no crusts, please–and cut to size. Top with a spread of cream cheese and mayonnaise 3:1, lime or lemon juice, white pepper, and salt. Top with cucumber and cool.
