Sweet Sandwiches

A method rather than a formula, and the proportions are left entirely to the cook. A few notes on making it behave the way it was meant to.

• The breadThe recipe says only "thin slices." Recipes of this type were generally worked with a fine-grained white loaf, and a slightly stale slice is easier to cut thin and to spread; fresh, airy modern sandwich bread tears, and chilling the loaf briefly makes thin slicing easier.
• Butter first, alwaysButter first -- The butter acts largely as a moisture barrier. Spread it soft but not melted, right to the edges, or the jelly will soak in and the bread will soften.
• "Cream cheese" in this periodIn American books of this era the term often means a fresh, soft, mild curd cheese rather than the stabilized block product. Modern block cream cheese works, but soften it to room temperature and beat it smooth before folding in the preserve, or it will drag the bread.
• Jelly versus jamCurrant jelly is firm and tart and carries little loose syrup, which is likely why it is picked out. Runny jams and thin marmalades will bleed; drain them or reduce them briefly in a pan and cool before using.
• Crusts and cuttingThe recipe gives no direction here. Tea sandwiches of this kind were often served crustless and cut small, into triangles, fingers or rounds. If trimming, do it after assembling, with a long thin knife, so the filling does not squeeze out.
• Holding themAssemble no more than an hour or two ahead, stack on a plate, and cover with a barely damp towel and then plastic wrap so the cut edges do not dry.
• YieldNo quantity is given. Figure roughly a tablespoon of preserve per sandwich, and three to four small cut pieces from each full slice pair for a tea plate.