52 



1917 ANNUAL REPORT 



today the up-to-date chef turns to the physiologist and nutrition expert to 

 receive exact and reHable information on the composition of said food- 

 stuff, which will give indications of which way the new material will prove 

 the most popular as a new dish. 



The avocado in the country of its origin, where it goes by the more 

 euphonious name of ahuacate, is eaten in its raw state, and cannot be very 

 much improved by culinary preparation, except as pleasing variety from 

 the too monotonous serving as a salad. 



The composition of the avocado reveals a large amount of fats, 

 readily digested by the average stomach. Besides the big amount of 

 water, it also contains some protein and minerals to a larger extent than 

 the average fruit. The absence of carbohydrates makes it a valuable food 

 for persons afflicted with diabetes. 



As stated before, the avocado is largely served in its raw state, and 

 the fruit is indeed adapted to a variety of preparations to which most fruits 

 do not so readily lend themselves. The characteristics of a good avocado 

 are: thin skin, small stone or pit, flesh of the consistency of butter, smooth 

 and free from fiber. Maturity of the avocado can be determined by 

 pressing with the finger on the skin, when the flesh should give way; also 

 when halved, the outer skin or covering of the stone should adhere to the 

 stone when removing same. Shape has nothing to do with flavor or qual- 

 ity, but it is claimed that small, thin-fleshed varieties of Guatemalan avo- 

 cados have a finer, more delicate nutty flavor than the large, thick-fleshed 

 varieties. 



There is not a course with which the avocado cannot be served, either 

 in the raw or the cooked state, from cocktail to ice-cream. If we consider 

 the raw state first, we can serve this fruit chilled on ice, halved, and served 

 with a French dressing. The most primitive way of serving it, is to halve 

 it lengthwise and remove the stone, making incisions in the flesh pretty 

 near to the skin. Sprinkle salt and lemon or lime juice over it and chill it 

 on ice. Again, the flesh can be scooped out, lightly mixed with mayon- 

 naise, and refilled in the shells. It also blends well with other salad ingre- 

 dients, such as celery, apples, tomatoes, walnuts, pineapple, grapefruits, 

 red pepper, etc. The dressings may vary from plain salt and lemon juice 

 to French dressing, mayonnaise, and thousand island dressing; also it is 

 sometimes served with sugar and cream. 



As A Cocktail, the flesh is cut in cubes, mixed with cocktail sauce, 

 and green peppers, chilled, and served in glasses. 



As A Sandwich, the flesh is rubbed through a sieve, seasoned, 

 mixed with mayonnaise, spread on lettuce leaves, and pressed between two 

 slices of bread. For more elaborate affairs, procure some small boats 

 made from puff paste. Press the flesh of an avocado through a sieve, 

 together with the yolk of a hard-boiled egg; season with salt, pepper, a 

 little lemon or lime juice; fill the boats with this mixture in dome shape; 

 sprinkle the top with the white of the hard-boiled egg chopped up; and 

 add a dusting of paprika, or put a strip of red sweet pepper on top. 



Avocado en Surprise. — Cut an avocado in two, scoop the flesh 

 out, press it through a sieve, season, add a little mayonnaise to bind the 

 whole to a smooth consistency, and refill the shells, leaving the hollow 

 space in center where stone was. Rub part of the flesh with the yolk of a 



