Tea sandwiches are made of thin-sliced, fine grain bread with the crusts sliced off. They can be made in several layers with light and dark bread alternating. The bread should be buttered, so it doesn't absorb the filling. The sandwiches may be cut into bite-sized squares or triangles or you may want to use cookie cutters to create attractive or whimsical shapes. They can be made ahead and stored in the refrigerator, wrapped in a damo cloth.

2 cucumbers, peeled and seeded
1/2 cup dry sherry
1 loaf fine grained bread, thin sliced, with crust removed
butter

Grate the seeded cucumber and soak it in sherry for several hours. Drain the cucumber well, pressing out the liquid. Butter a slice of bread and spread with cucumber, butter another slice and place on top.Use a cookie cutter to cut out a decorative slice or cut into triangles with a sharp knife. Makes 12 to 15 sandwiches.