The Washington herald., 1913-01-19
sy MARY HAMILTON TALBOT.

The United States Bureau of Plant
Industry has sent far afield in search
of strange foreign fruits ana vegetables
which are being imported into the
United States to add to the ordinary
American menu IN addition to this,
the same department has been anaiyz-
ing weeds that grow along roadsldes
and in back pastures; and mas dlsSov-
cred that many of these are good TO
eat Mrs. Talbot is an authority on
this subject, and the suggestions she
makes are worth trying.
rrvHY does the housewife who
NM sighs for something new" to
Wv Danish the monotony of the old
familiar vegetables and fruits
settle down, season after season, to the
same old things? Why not be enter
prising enough TO climb out of the rut
and try some OF the new vegetables and
fruits which Uncle Sans Bureau of Plant
Industry sent TO the furthermost corners
OF the earth 10 obtain and which are
available for our tables in many parts
OF the country?
How many women use the chayote. or
vegetable pear. in their menus? Yet 1t is
obtainable in the markets Of most large
cities. Large. green, and pear-shaped. IN
texture somewhat like the squash, 1t has
a flavor more delicate than the cucumber.
stalks are as tender as asparagus. This
new vegetable is raised without difficulty
anywhere on our lowlands near the coast
below the Carolinas. Its keeping quail
tiles are remarkable, and the vegetables
shipped north in October are in excel
lent condition as late as March. 1t pro-
vides a change from the ordinary Winter
vegetables, and can be served in many
ways. but the following recipes have been
procured from the chefs of two large
hotels in New York and are published
with their permission.
Cooking the Chayote.
As a preliminary preparation. always
peel and cut the chayote in TWO. take
the seeds out, and cook in boiling salt
ed water for an hour and a quarter.
For baking, cut the vegetable thus pre-
pared into slices. mix with a cream
sauce; season with salt, pepper, and
nutmeg and sprinkle the top with
grated cheese, fresh bread crumbs, and
butter. Bake for ten minutes in hot
oven.
Stuffed chayotes are found on the
tables of many New Orleans families
The housewife seeking something new
and delicate should try them. Stuff the
halves of the prepared chayote with
some duXelle. Sprinkle with fresh
bread crumbs and some butter. season.
ing to taste; then bake in the oven for
fifteen minutes and serve with tomato
sauce. Duxelle is prepared by chopping
fine one onion and two shallots; stew in
butter until slightly brown; add some
fresh chopped mushrooms, and let the
whole simmer until the moisture of the
mushrooms has been thrown out; sea-
son with salt, pepper, and a little |
chopped parsley.
The chayote makes a delightful salad, |
with a most unusual taste. After being |
well cooked it should be allowed 10 COOL |
then split into four pieces. These in
turn should be sliced t. a thickness OF |
about a quarter of an inch. Place in a
serving dish with lettuce and cover with |
mayonnaise or French dressing.
Many Uses of the Avocado.
The avocado, or alligator pear. has
really become a staple article of food in |
New York restaurants, as well as in
many homes where the products of the
tropics are known and appreciated. 1t
comes north from Florida at a time |
when hostesses are thinking of new and
attractive dishes to add TO the menu, and
it is on the market from Fall until |
Spring. 1t is shaped like a green pear.
weighs about a pound. and contains an
edible, yellow. buttery substance sur
rounding a large central stone. Novices
often consider some forms of acid nee
essary to add piQuancy to this fruit, but
those better acquainted with it eat il
with salt alone. Indeed, many consider
that even salt tends to mask the delicacy |
of the nutty flavor and prefer IL in its 4,
natural state.
The ways in which the avocado may be |
served are legion. 1t is most delicious
eaten as a cantaloupe for breakfast. 1t
also makes a novel luncheon entree. To
prepare the latter, divide the fruit in half !
and carefully remove the meat. Add the !
yolk of a hsrd-boiled egg and one table |
spoonful of French dressing for each |
fruit; then press through a sieve and pile |
into the half shells. Garnish on top with |
the white OF an egg chopped fine. a sprig |
OF parsley, and one small red pepper. A !