Serve on either rectangular trays with food in vertical lines or round trays with food in wheel-spoke fashion:
Eggs in mayonnaise: Beetroot (dried on kitchen paper) diced and covered with french dressing: Asparagus spears: Red and Green peppers, sliced thinly: Tomatoes (halved and scalloped): Peas in mint: Carrots (baby), dipped in orange juice: Dried Apricots with cream cheese in centre: Variety of cold meats (bite size pieces).
Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.7.
