Sandwich

Cut crusts off a soft freshly sliced loaf, butter each slice and spread each with a mixture of Danish Blue Cheese and butter in equal parts. Roll up each slice, wrap it in a rasher of bacon, fasten with a cocktail stick. Fry or grill and serve piping hot. Halve the slices to make dainty rolls.

Source: contributed by E. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.

Glace Savoury Hors d'Oeuvres

Remove the crusts of 1 medium sliced loaf of bread with an electric knife (if available) (25 slices per loaf). Spread margarine or butter on bread all over thinly (don't miss the edges). Place foil over large square serving tray.

Spreads:
    curried egg
    any Pecks canned paste you desire
    1 can Masterfood chicken paste
    1 Kraft blue vein cheese which has been creamed with a small packet of Philly cream cheese

Spread each piece of bread evenly with spreads right to the corners. Pack firmly together on tray alternately making a chess board effect. Top each piece of bread with decoration in four sections (bread will later be cut) using thinly sliced glazed cherry, gherkin, stuffed olive and tin[y] pieces of parsley leaves.

To make glace: Put 4 tsp gelatine on top of 100mls of warm water. Stir until dissolved. Spoon over bread until completely covered. Put in refrigerator for a few minutes. If not properly glace, brush on more gelatine with pastry brush over missed spots. Stick half toothpicks all over the bread platter to keep the plastic wrap off the top, then cover with plastic wrap and store in refrigerator. Cut into portions carefully and serve from this tray.

This may be made 2 days before using and it keeps quite fresh.

1 loaf makes 48 small portions.
2 trays 4 pieces of bread by 3 pieces.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.77.

Strawberries in Blue Vein Sauce

5-6 Berries per serve

1 portion Blue Vein Cheese

Mayonnaise

Method: Beat mayonnaise and blue vein cheese, adding enough mayonnaise to make a creamy sauce.

Serve in champagne glasses. Put a portion of lettuce leaf in each glass, add washed and de-stalked strawberries and pour over small quantity of sauce. (Not too much as sauce is fairly rich.)

Sauce may be made and strawberries prepared early in the day. Put into glasses a couple of hours before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.12 ['Summer Menu']