120 
FLORIDA STATE HORTICULTURAL SOCIETY. 
refrigerator. Two tablespoonfuls of this 
added to a cup of shaved ice is good at 
any time (and would be enjoyed right 
now). 
The candied fruits are so much used 
to serve at afternoon teas and similar 
gatherings that several recipes are given. 
Apricots. 
Being imbued with the idea of trying 
every fruit on the market some Florida 
grown apricots were purchased. They 
were good to eat from hand but when 
cooked the fibre had so toughened that to 
use the fruit at all, it had to be sifted. 
Without sifting, one could as well eat 
boiled wiregrass. 
Avocado. 
According to Patrick Brown (Civil 
and Natural History of Jamaica, London, 
1789, p. 214) horses, cows, cats, dogs, as 
well as all sorts of birds feed on this fruit. 
Growers well know that poultry will 
eat every fruit hanging near the ground. 
Rats will climb the trees to make a meal 
from it, and crabs and gophers are fond 
of the fallen fruits. 
The number of ways an avocado may 
be served is as varied as the possible salad 
combinations. One should not, however, 
deluge this rich fruit with oil or over¬ 
power with condiments its mild nutty 
flavor. 
A green avocado is not edible. They 
should not be used until the meat cuts 
smoothly with a teaspoon and is about 
the consistency of well-frozen ice cream. 
No one should attempt to eat the fruit 
after it has softened, as it becomes rancid 
like old butter and is simply nauseating. 
The simplest way to use the fruit is to 
cut it in half, remove the seed, and dip 
out meat with a spoon. If liked, add salt, 
pepper, lime-juice, or vinegar. It is well 
to note that the less the meat of the avo- 
dcao is handled the better it retains its 
freshness and nutty flavor. Much hand¬ 
ling deteriorates from the delicacy of this 
fruit. 
Sandwich —Remove the meat from the 
skins. Add such condiments as are desired 
and spread evenly on thin slices of bread. 
Serve soon after being prepared. 
Salad —Remove the meat from the 
skins. 'Cut into half-inch cubes, add a 
small amount of chopped onion and serve 
on lettuce leaves with dressing made with 
fruit juice. 
In Soups —This is a very popular way 
of using this salad fruit of the tropics. 
It should be served either in skin or re¬ 
moved and cut in small cubes. If in the 
skin, dip a portion in soup spoon before 
filling spoon with soup. If served in cubes, 
drop two or three in soup at a time, and 
when these are eaten add more. The avo¬ 
cado must not remain long in the hot 
soup or it will become oily. 
As Garnish for Salads —The unbroken 
shell of fruit may be used as a salad cup. 
The meat cut in thin slices or small cubes 
adds much to the attractiveness of a po¬ 
tato, salmon or other salad. The cut 
slices or cubes should be carefully handled 
and added to the salad just before serving 
so as to retain all freshness and flavor. 
Barbados Cherry. 
Preserved Cherries — 
1 cup sugar 
J4 cup water 
