New-York tribune., 1909-02-12
% 49,
Il HOUSEHOLD Is 2AAJ
l Z1LK1 3lRT-I
THE ARocADo (ALLIGAToR PEARs).

| The delicate arocado. or aguacate more fannil-
! iarlv known as the alligator pear may now be
found in several the markets. though it is still
a avis. for only about three or four frult deal
ers out of twenty carry it The Mexican method OF
serving it send it whole to the table. there to
| be cut in The pulp is rubbed smooth with
| a SPOON and lime lemon Juice, with little
| salad oil and dash of pepper and salt, is add
/ ed. Thin slices of bread are served with 1t Epl-
cures are inclined to consider IL better without
the addition OF OIL In lands where IT grows they
call # vegetable marrow or vegetable butter
| because II is so oily. Then why add more OIL
| The ideal way TO II is TO send It to the
table cut in two or in slices and accompanied
only with pepper. salt and lime Juice. Vinegar.
as sometimes recommended. is really too coarse
to serve with delicate a salad fruit One cook
book says mash the interior, then put IL in
mould. and before serving turn II out on TO the
salad platter and pour mayonnaise over IT. The
coarse mustard and other seasonings in this dress
ing the finer flavor of the fruit itself. and the
mashing and moulding, they do not improve
nistake-a waste of time Serve as soon as It is
cut. as it turns dark with standing.
THE FRAGRANT MANGO
The Indian mango is another delightful but
common fruit. It can be found in only a few
places in New York City. 1t should be better
known, for It contains much food value and has
delightful fragrance In countries where it grows
it is served with wine sugar and nutmeg, and is
either cut in slices eaten with a special mango
fork. 1t is also stewed. The large kernel seed
within is removed and roasted like a chestnut.
The mangoes sold in this city likely too
green. After buying It is well to let them stand
for a few days TO ripen.
In india the mango is often picked and pre-
served when uiripe and immature and then
ported TO other parts of the world.
Undoubtedly the New England mangoes'' which
the bustling American housekeeper puts up every
year obtained their name from the picked Eastern
fruit.
POMEGRANATES AND LINES.
Every New Yorker is familiar the classical
pomeg-anate, but probably few. IL any. have used
red Juice TO cclor cake frosting and bonbons To
get all the juice possible for this purpose crush the
pUlpy seeds. then press the juice from them and
mix it with sifted powdered sugar Add a few
drops OF lime juice to bring out the flavor.
Pomegranate juice diluted with iced water makes
a refreshing drink. Beverages spiced in various
ways, pomegranate ices and other concoctions are
prepared from this fruit in countries where IT
grows pentifully For pomegranate ice a dozen
ripe pomegranates are cut in two. all the juice
extracted and a pound Of sugar is stirred through
IL until dissolved. pint of water is added and
the cream is frozen. 1t would probably be richer
and better without much water.
The pulp that covers the seeds may be removed
by pressing the seeds in old-fashOned wooden
lemon squeeZer against sieve. The wooden
squeezer is better, delicate fruits not inn
proved by coming in contact with metal
The fragrant lime should be used far more
than is, for 1t often be obtained in big
markets for 10 cents a dozen. which is as low
or lower than the price of lemons. Lines are
superior to lemons in many ways. Much OF the
piQuancy and delicacy of tropical salads is due