The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-04-03
AVOCADO PEARS
SUGGESTED FOR
! NOVEL SALADS
When Ripe Flesh Is as
Smooth, Tender as
CuStard.

Spring Is the time to try new
food-maybe avocados If you never
have. In salad or fruit cup. they
will add note of grateful novelty
for the blase season.
In Florida the avocado is known
as alligator pear or midshipman' s
butter. In California they call it
calavo. BY any name, it is still
rich in fat and vitamins A, B, d,
e and G., not to speak of calcium,
iron, phosphorus and assorted min
erals.
When the thick skinned flesh
Yields to a slight pressure, much
as an apple does when we test for
mellowness, avocados are ready to
eat. The flesh then is as smooth
and tender as baked custard.
Stuffed Tomatoes
A first course for luncheon or
dinner might be tomatoes and
avocados in combination with crab
fakes. Choose small, perfectly ripe
and unblemished tomatoes-one for
each person to be served. Scald and
dip at once into cold water and
peel. Scoop out seeds and chill in
a well-seasoned French dressing
for an hour. Drain and fill with
equal parts of finely diced avocado
and crab flakes generously sprin-
killed. with lemon juice. Lime Juice
can be substituted for lunch If con-
Yenient.
The alligator pear combines we'll
with any citrus fruit and forms the
base of many piquant cocktails. An
acid Is used to bring out the rich
HaVor. A simple avocado cocktail
is made by dicing the fruit, sprin-
king with sal. and a few grains of
White peppers and pouring over a
sauce made of tomato catsup and
lime juice. This must, of course, be
very cold.
Grapefruit Salad
Avocado and grapefruit pulp is
delicious either as an appetizer or
salad. Marinate the grapefruit car
pels for an hour in French dress
ing. Cut the avocado into slices
the same size and shape as the
grapefruit carpets and sprinkle with
salt and lemon or lime juice. The
grapefruit and avocado are ar
ranged rounded-side-u on a leaf
OF lettuce. A thread of green pep
per can be laid across each salad
or thread of pimento. Three slices
OF avocado and two sections of
grapefruit make nice serving for a
dinner salad If the salad is to be
the main course you'll need larger
portions.
Another delicious way to serve
alligator pears is to cut them in
halves, large ones in quarters, and
remove the seed without peeling.
The fruit must be thoroughly
chilled before cutting as it discol-
ors on standing. Eat with a spoon
as you would cantaloupe.
Rich in Fats
AS the name midshipman's but |
ter implies. avocados are rich. so
keep this in mind when you plan
your menu and above all, serve
with a non-fatty meat. Avocados
are particularly good with lean
fish at this season of the year and
are served with roast lamb with
good effect, too. A dinner of
crown roast of lamb is we'll begun
If 1t starts with an avocado cock
tail and goes on with fresh vegeta-
bles IN season and finishes up
with strawberry bonnie and cocoa
nut marcaroons.
The butcher will prepare the
crown roast for you and you roast
1t just as you would leg of lamb.
When done fill the center with hot
mashed potatoes and put chop
frill on each bone before sending
to the table.
To carve crown of lamb, cut
through each chop separately.