54 CROPS THAT PAY. 



case with many another of the "good" things we eat, a liking for 

 the avocado is usually an acquired taste, calling for two or three 

 attempts before the unaccustomed palate approves the strange 

 flavor of the new fruit. But during a brief stay in the land of 

 avocados the habit of eating them becomes fixed, and, when that 

 traveler returns to the North, he never tires of dwelling on the 

 goodness of his tropical discovery and recommending it to his 

 friends, who invariably fail to gain from his enthusiastic descrip- 

 tion the slightest notion of what an avocado really is. 



Other methods of preparing and eating the avocado are inter- 

 estingly told in Bulletin No. ^^, "The Avocado, a Salad Fruit from 

 the Tropics," issued by the Bureau of Plant Industry, U. S. Depart- 

 ment of Agriculture: 



"Few salads are so easily prepared as the avocado. Usually the 

 fruit is simply cut in half by passing a knife through the skin and flesh 

 until it comes in contact with the seed. It will then separate into two 

 cups, forming convenient receptacles for the seasoning, which is added 

 a little at a time to suit the taste, and the flesh is scooped from the 

 inside of the cup with a spoon. One-half of the fruit is usually suflicient 

 for a person at a meal. The most common dressing is salt, pepper and 

 vinegar. Oil is often added, but unless the oil and vinegar are beaten 

 into a mayonnaise this would seem superfluous, as the fruit itself is very 

 oily. Lime or lemon juice is often substituted for vinegar. 



"While the novice usually considers some form of acid necessary 

 to add piquancy, those better acquainted with the fruit frequently eat 

 it with salt alone, and many think that even salt tends to mask the 

 delicious nutty flavor and prefer it in its natural state without any 

 seasoning whatever. There are a few people, probably of New England 

 origin, who eat the fruit with sugar and vinegar, and some even profess 

 fondness for it with a dressing of sugar and cream. 



"If it be desired to more thoroughly incorporate the dressing the 

 flesh can be removed from the skin and, after mixing the whole, can be 

 returned to the skins for convenience in serving. 



"In French countries the avocado is customarily served as an 'hors 

 d'ceuvre.' E. Roul states than an exquisite dessert is made by covering 

 the fruit with a dressing of cherry brandy, sugar and cream beaten 

 almost to an emulsion. 



"In St. Thomas the fruit is eaten with Port or Madeira wine and 

 lemon or orange juice. 



"In Brazil the fruit is made into a sort of custard pudding. 



"The following methods of preparing the fruit, as well as that for 

 extracting the oil, were kindly furnished by Mrs. William Owen, of 

 Sepacuite, Guatemala : 



"No. 1. Divide in half and serve in the shell, as many prefer them 

 without the addition of salt. 



"No. 2. Cut the meat into cubes, mix with sufficient mayonnaise to 

 coat it "well, put in a platter, pile high in the center and sprinkle over 

 hard boiled egg chopped fine. 



"No. 3. Divide in half and carefully remove the meat. Add the 

 yolk of a hard boiled egg and one tablespoonful of French dressing for 

 each fruit. Press through a sieve and pile in the half shells. Garnish 

 the tops with the white of the eggs chopped fine, a sprig of parsley and 

 one small red pepper. 



"Sandwiches. Use thin slices of bread buttered thinly ; spread on a 

 paste prepared of mashed avocado mixed with a dressing of oil, salt, 

 tarragon vinegar and a little nutmeg. 



"Avocado Oil. Divide the fruit in half and remove the seed. Place 

 the two halves together again and lay them in a large basket. Cover 

 with a cloth and keep in a cool, dark place until the meat turns black ; 

 then put them into a coarse cotton bag. Sew up well and put into a 

 press. The oil is very clear and all the Ladlnos say it will never become 

 rancid. They never use it in cooking, though it'lias a pleasant flavor 

 but say It is fine for the hair. 



"The following method is given In The Cooking School Magazine for 

 October, 1904: 



