CALIFORNIA AVOCADO ASSOCIATION 



91 



A motion was made to express the heartiest thanks of the 

 California Avocado Association to the management of the Alexan- 

 dria Hotel for the use of the rooms and the assistance rendered. 



Motion seconded and unanimously carried. 



Meeting adjourned. 



® 



The California Avocado Association is Issuing in Folder 

 Form the Following Suggestions for Preparing 

 the Avocado for the Table: 



A person of ingenuity can, in addition to what is here printed, find 

 many delicious ways of serving the avocado. 



There are many varieties of avocados, and they vary very considerable 

 in flavor and texture. Be careful to buy good-quality fruit, free from fiber 

 and not too ripe. Learn to identify good varieties. The fruit can be pur- 

 chased hard and ripened at home, the same as the Bartlett pear. 



The avocado is highly nutritious and very easily digested. It is ready 

 for eatng when it yields to the slight pressure of the thumb. The flesh is 

 about the consistency of well-made butter, if the fruit is ripe. An unripe 

 avocado is of small charm to the palate, but a ripe one lives long in the 

 memory of delicious flavors. 



In preparing the fruit, especially in combining it with other ingredients, 

 it is well to remember that the flavor of the avocado is so fine and delicate 

 that it may be easily hidden. (A good rule to keep in mind: One-half avo- 

 cado meat, one-half other ingredients.) Following are a few recipes: 



HOR D'OEUVRE 



Avocado Served in Skin. Cut the fruit in half. Carefully remove the 

 seed. Serve a half to each person with any of the following dressings, as 

 personal taste directs: 1. Lemon or lime juice. 2. Salt. 3. Sugar. 4. To- 

 mato catsup. 5. Mayonnaise. 6. French dressing. 



Avocado on Toast. Remove the flesh with a spoon and mash with a 

 fork. Spread thickly on a small square of hot toast. Add a little salt and 

 pepper. This is one of the nicest ways of serving ai^ocado. 



Avocado with Caviar. Prepare as the above recipes direct. Spread a 

 small quantity of caviar on top of each piece. This is a very delicious appe- 

 tizer. 



Avocado Cocktail. Cut the fruit into dice. Place in small cocktail 

 glasses, cover with a good cocktail sauce. Tomato catsup with lemon juice 

 and salt and pepper is excellent. Serve ver}^ cold, or packed in ice. 



