Avocado Recipes 



(When ready for use the fruit will yield to slight pressure of the 

 thumb. The flesh of the ripe avocado is about the consistency of well 

 made butter.) 



AVOCADO AU NATURAL. Remove the skin and slice the fruit the de- 

 sired thinness. Serve on a plate garnished with celery hearts, tomato r 

 or sweet red pepper. To be eaten with a fork, with or without salt or 

 pepper as preferred. 



COSTA RICAN STYLE. Cut the fruit in half and remove the seed. In 

 the cavity place one tablespoon of vinegar or lime juice; salt and pepper 

 to taste. Serve one half fruit on plate, with spoon, to each person. 



DICED AVOCADO. Remove skin and cut fruit in small squares. Add 

 salt, pepper and vinegar, or any kind of salad dressing desired. 



MEXICAN SALAD. To two parts of the diced fruit use one part of 

 chopped Bermuda onion ; salt, pepper and vinegar to taste. Sweet pep- 

 pers, red or green, may be added if desired. Prepare two hours before 

 serving. 



CUBAN SALAD. Cut a small fruit in half and remove the seed. Pre- 

 pare a dressing of a teaspoonful of sugar dissolved in the juice of a lime 

 or half a lemon. In the cavity of the fruit place three stuffed olives and 

 the desired quantity of dressing. Serve on a lettuce leaf, with spoon, 

 one half fruit to each person. 



HAWAIIAN SANDWICH. Remove skin and seed from one Avocado. 

 Mash the flesh, add salt, pepper, and a dash of vinegar or lime juice, 

 and spread liberally on lettuce leaf between thin slices of buttered bread. 

 This is a dainty way of serving the avocado, and a most delicious one. 



SANTIAGO SALAD. Peel the fruit, remove the seed, and cut the flesh 

 in cubes. Mix with mayonnaise or with chopped onion, lime juice and 

 salt. Put it on a platter, piling it high in the center, and sprinkle finely 

 chopped boiled egg over it. 



AVOCADO WITH COD FISH. A most appetizing form of serving the 

 avocado is to mix equal parts of cold salmon or lobster with the diced 

 fruit, and serve with mayonnaise. 



AVOCADO ON THE HALF SHELL. Divide the fruit in half, and carefully 

 remove the meat, to which add the yolk of a hard boiled egg and one 

 tablespoonful or French dressing for each fruit. Pass through a sieve, 

 and pile back in the shells as in bowls. Garnish the tops with the boiled 

 whites of the eggs chopped fine, with a sprig of parsley, or with boiled 

 small red pepper. This is only practicable with thick skinned varieties 

 of the avocado. 



SIMMONS SALAD. Half a medium sized fruit, two boiled potatoes, 

 cold, half a small onion, one tart apple. Slice all very fine and place 



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