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  • 1 cup watercress leaves
  • 1/8 teaspoon salt
  • 8 very thin slices white bread, crusts removed
  • 4 teaspoons softened butter


  1.  Toss the watercress with the salt.
  2.  Spread the bread with the butter; top four of the slices each with 1/4 cup of watercress.
  3.  Arrange the watercress so it hangs very slightly over the edge of the bread and close the sandwich.
  4.  Cut each sandwich diagonally in half, forming 2 small triangles.
Recipe by Marge Perry.

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The recipe was originally published as Tea Sandwiches on

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