Warm weather brings to mind one of the traditions begun during the 1930s shared by a select group of friends of Gertrude Gray. She was “from away” (Montclair, N.J.), arriving at her summer home on Two Lights Road by mid-June and remaining until Labor Day. Formerly owned by Henry Dyer, the house boasted a large sun porch across the back providing the perfect setting for afternoon tea. It is now referred to as Park House, and staff members at Two Lights State Park use the building.

Politely referred to as Mrs. Gray by the younger ladies, she planned her porch parties well in advance, choosing her menus with care. Invitations to attend these annual gatherings were sent to a chosen few ladies of her acquaintance, who considered this occasion “The Event” of the season.

Two o’clock in the afternoon was the time set for Mrs. Gray’s porch parties. The ladies were seated in groups of four at tables covered with white linen, Mrs. Gray’s fine bone china dishes and silverware place settings. Each table featured a different combination of fresh flower centerpieces.

An afternoon tea party traditionally offers dainty sandwiches with fillings made from simple beginnings to elaborate combinations of any number of items to make a complete and satisfying repast.

Sandwich fillings provide endless possibilities, frequently garnished with sprigs of parsley, celery plumes, olives or pickle slices. Sometimes crystallized candied fruits or fresh strawberries combined with fresh nasturtium blossoms of yellow and orange are used for an attractive and edible side dish.

An encyclopedia published in 1900 states: “A sandwich is an article of food consisting of a slice of meat, fish or fowl or other food placed between two slices of bread which may be plain or buttered.”

Although no actual menus or recipes remain from Mrs. Gray’s porch parties, the American Woman’s Cookbook of 1930 instructs that bread should be day-old because it can be cut more easily and should be thinly sliced with crusts removed. All varieties can be used: brown, white, rye, raisin or date and nut. Two or more flavors can be used together in one sandwich.

Interesting recipes for sandwich fillings are also offered, including:

Anchovy Butter

Four hard-boiled egg yolks and four boned anchovies are rubbed together to form a smooth paste. Add 1?2 cup of butter before spreading. Sprinkle with paprika to taste.

Sandwiches can be cut lengthwise in thin strips, small squares or rounds using a cookie cutter for shaping. Triangles, hearts and crescents are popular shapes as well, and should be cut with a sharp knife to avoid waste.

Cucumber Sandwiches

With skins on, soak thin slices of cucumber for one hour in white vinegar seasoned with salt and pepper. Drain slices and place between thin buttered brown or white bread. For daintier sandwiches, a cookie cutter the size of the cucumber slice may be used to produce the desired effect.

Use mayonnaise sparingly. It is better to spread it on the bread rather than mix with the filling. The usual fillings offered are minced ham, chicken, lobster or crabmeat, but seldom include sliced meat.

Salmon Finger Rolls

To 1 cup of cold, boiled or canned (and boned) salmon add A?1?4 cup of mayonnaise. Mix well. Remove the soft center from French rolls and fill the space with the salmon mixture.

Other fillings might consist of a cream cheese and thin sliced olive spread. If a harlequin effect is desired, use two slices of dark bread and two slices of white bread. Spread each slice with a thin layer of butter before adding the cream cheese mixture. Place in a stack of four, alternating brown and white slices. With a sharp knife, cut through all four layers slicing into thin strips or squares. For a different taste and pink color, chopped maraschino cherries may be used in place of olives.

Open-Faced Combination Salad Sandwiches

Mix 1 cup of cooked, chopped chicken with 1?2 cup of cooked, chopped ham, 1?2 cup of finely chopped celery. For a sharper flavor, add 1 tablespoon of diced green pepper. Lightly spread bread with mayonnaise on previously shaped individual slices just before adding mixture. This combination is also very good when the bread is lightly toasted before forming into small squares.

According to The American Woman’s Cookbook, the menus for more elaborate afternoon tea parties might include such items as assorted sandwiches, petite fours (small frosted cakes), tea with sugar and cream or sliced lemon. Side dishes might include fancy bon bons and assorted nuts.

At Mrs. Gray’s porch parties, simpler desserts were offered. After their refreshments, the ladies enjoyed the outdoor scenery, ocean breezes and invariably posed for yet another group photo of the occasion.

Undated photos courtesy of Dr. Constance Murray, founder of C. E. Historical Preservation Society. Your choice TOP PHOTO An undated porch party photo, from left, front, Mrs. Thompson wearing black hat, Mrs. Boisot, Mrs. Rennard, Mrs. Mary Ovington, Viola Paradise. Back row, Gertrude J.W., Polly Boisot, Edie Murray, Mrs. Gertrude Gray, Mrs. Edie Tinsley, Fannie Maxwell, Cora Jordan, Irma Dyer, Aunt Louise Colburn