in layers; pour over it two tablespoonsful of vinegar. Let it stand and 

 just before serving add mayonnaise dressing mixed with one half table- 

 spoonful of curry powder and one tablespoonful of sugar. 



HAVANA STYLE. Take the meat of three avocados, add three toma- 

 toes, having first removed the skin and core of these; add half a green 

 pepper cut into fine shreds. Crush and pound this mass to a smooth mix- 

 ture, and drain off the liquid. To the pulp acid a teaspoonful or more 

 of onion juice, a teaspoonful of salt and a tablespoonful of lime juice 

 or vinegar. Mix thoroughly and serve at once. 



COMBINATION SALAD. One large avocado, sliced thin; same amount 

 of cold boiled potatoes, sliced thin; onion and parsley minced fine; two 

 hard boiled eggs, sliced. Season with salt, pepper, oil and vinegar. 



WITH CABBAGE. Chop the cabbage fine. Cut up as many avocados 

 as desired, mash with a fork until light and creamy, mrx with the chopped 

 cabbage, season with salt, pepper and vinegar and stir thoroughly. 



WITH BANANAS. Cut bananas and avocado meat into cubes and serve 

 seasoned with salt, pepper, vinegar and onions as desired. 



WITH NUTS. Take two ripe avocados and a half cup of nut meats. 

 When ready to serve, pare and dice the avocados, add the chopped nuts, 

 and mix with any good dressing. 



WITH DATES. Peel the avocados and cut the meat into small cubes, 

 adding an equal quantity of chopped dates. Mix with mayonnaise dress- 

 ing and serve on lettuce leaf. 



BRAZILIAN STYLE. Mash ripe avocados and mix smooth with port 

 wine or lime juice to taste. 



AVOCADO BUTTER. Pare the fruit and extract the seed. Mash the 

 meat smooth and rub in one teaspoonful of olive oil to every two fruits. 

 Season with salt and pepper to taste, and spread on bread. 



IN SOUPS. The avocado is used extensively in the tropics in all kinds 

 of meat soups. Cut in small cubes and add to the soup just before 

 serving. 



As A BREAKFAST FOOD. The avocado is a particularly acceptable 

 breakfast food, being very nourishing. Serve with salt, pepper and lime 

 or lemon juice. In this form it is most easily digested. 



As A DESSERT. The avocado makes a delicious dessert cut in cubes 

 and served with sugar and lemon juice or wine. 



FOR INVALIDS. The avocado is recommended by physicians as a most 

 desirable form of food for invalids. It is highly nutritious, containing 

 as high as 18 per cent, of fat in the best varieties, according to Govern- 

 ment statistics, and yet is very easily digested, so that the most delicate 

 person can eat it freely. 



