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REPORT OF THE EIRST SEMI- ANNUAL MEETING 



SALADS 



Celery and Nuts. Fill seed cavity of a half fruit with chopped celery and 

 nuts mixed with a small quantity of mayonnaise. 



Apple and Celery. Take equal parts of chopped celery and apple. Heap 

 in a lettuce loaf, cover thickly with avocado meat well beaten with a little 

 mayonnaise. Lemon juice may be used if preferred. 



Combination Salad. Alake a good combination salad of green vegetables 

 — peas, beans, tomatoes, cucumbers, celery, hard boiled egg, lettuce. Mix 

 with one-half as much avocado meat. Season with French dressing. 



Avocado on the Half-Shell. This is only practicable with the thick- 

 skinned variety. Divide fruit in half, carefully remove meat, add yolk of a 

 hard-boiled egg and one tablespoon of French dressing for each fruit. Press 

 through a sieve and pile back in the shell of the avocado. Garnish with 

 boiled whites, finely chopped with parsley. 



Cuban Salad. In the cavity of a small fruit place three stuffed olives, 

 add lime or lemon juice. A teaspoon of sugar dissolved in the lime or lemon 

 juice is very nice. 



If you care for Onions. Cut the flesh of the avocado in cubes, mix with 

 chopped onions, lime or lemon juice and salt. A finely chopped boiled egg 

 sprinkled on top makes it very pretty. 



Aspic Jelly made with Avocado. One-half box gelatine, one-half cup 

 cold water, one cup boiling water, two cups mashed avocado, juice of half 

 a lemon, salt, cayenne. Soak gelatine in cold water one-half hour. Dissolve 

 in boiling water. Strain and add avocado meat which has been flavored with 

 salt, cayenne and lemon juice. Place on ice to harden. Serve with mayon- 

 naise. 



With Bananas and Apple. Take one chopped apple, one sliced banana 

 and three medium-sized avocados. Alix in a bowl with either French dress- 

 ing or mayonnaise. Serve on lettuce leaf. 



Sandwiches. A good hostess appreciates the value of an original and 

 delicious sandwich. With rye bread— j\Iash the flesh of three large or six 

 small avocados, season with lemon juice, salt and pepper. Spread between 

 very thin slices of rye bread. A lettuce leaf may be used in the sandwich 

 if desired. This makes about twenty sandwiches. 



With Chili Pepper. Chop the fruit with chili pepper. Season carefully 

 and spread between buttered bread, with or without lettuce leaf. The above 

 recipe can be used with nuts or olives in place of the pepper or onions. 



An Original and Delicious Dessert is: Avocado and chopped dates 

 beaten in whipped cream slightly sweetened. 



Avocado Ice Cream. Yolks of five eggs, one quart milk, green Mara- 

 schino cherries, two cups sugar, four medium-shized avocados, almond or 

 vanilla extracts. Make a boiled custard with the milk, egg and one cup sugar, 

 flavor with almond extract. When the custard is cool add the fruit and 

 freeze. Serve with green Maraschino cherries on top or each dish. 



Avocado with Sea Foods. A most appetizing form of serving the avo- 

 cado is to mix equal parts of cold salmon or lobster with the diced fruit, and 

 serve with mayonnaise. 



