1/2 c. butter, softened
1/2 c. finely cut water cress
1 tsp. grated onion
1 tbsp. finely cut chives
3/4 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 loaf fresh sandwich bread

Combine all ingredients for filling. Slice loaf of bread as thinly as possible. Cut in rounds with 1 1/2 inch cutter. Spread half of rounds with water cress mixture. Cover with plain rounds. Place on platter and cover with waxed paper, then with damp towel. Chill 1 hour. Makes 3 dozen tea sandwiches.

Omit onion and chives for plain water cress sandwich. Or substitute grated cucumber for onion and chives.