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GUACAMOLE.
A favorite salad made of cubes of
ag'uacate and pineapple. French dres–
sing.
STUFFED AGUACATES.
This is a marvel, and hostesses
wishing' to
pres~nt
a startling novelty,
sure to. please everyone, can offer nothing
better.
Half of an aguacate for each person.
Peel the alligator pear, pulling off
its skin carefully.
Cut
in two, lengthwise,
and fill the cavity
0£
each half, left by
the extraction of the large seed, with a
mixture of diced boiled veg'etables–
potatoes, carrots, beets, fine green peas,
string beans and .asparagus tips, mixed
with oil and vinegar and masked with
mayonnaise.
Much taste and imagination can
be used in preparing this dish. The
mayonnaise can be put on through a
forcing tube, making a fancy design
around the rim of the aguacate; pimolas
or hard boiled eggs can be used, or the
filling changed to any other salad com–
bination desired, such as guacamole,