Consider this butterball fruit (8 to 32 per cent fat) as a rich and exotic sprea for hot rolls or toast. Combine one cup sieved avocado, one teaspoon grate onion, one and one-half teaspoons lemon juice, a few drops of Tabasco, add salt to taste, and whip until smooth. Avocado mayonnaise is a rich stuff made without fat, made without cream. Beat together one-half cup orange juice, one tablespoon lemon juice, one teaspoon honey, and one-half teaspoon salt. A the flesh of one large ripe avocado, a little at a time, beating the while. Yield is one cup of dressing.
Sieved pulp of the fruit can be seasoned as you will with minced onion, horseradish, mustard, Tabasco, to sprea on toast canapés. Avocado blends harmoniously with both fruits and vegetables, with both meats and sea foods for innumerable combinations, for cocktails and salads. Avocado cuts a fine figure in cream soups and clear broths when diced or sieved and added as garnish.
Sieved avocados may be added to any basic recipe for sherbet, ice cream, or mousse—allowing one-fourth cup to one-half cup of the sieved fruit to a quart of the mixture.
Satisfying, this hearty fruit, to use as a hot dish for the main course. Fill its seed cavity with creamed cooked asparagus or mushrooms or one of the sea foods such as crab meat, shrimp, or lobster, or choose among the meats—cooked cubed lamb, veal, ham, or chicken. Place the fruit halves, skin side down, in a baking pan, fill the centers with the creamed mixture, top with buttered crumbs. Pour in warm water to cover the pan bottom and place in a moderate oven (350° F.) for not longer than five minutes. Serve snapping hot. A spoon is the eating tool for the avocado half shell, whether it's served hot or cold.
Merit House is a new grocery name you will be seeing on more and more imported delicacies this spring an down the years. Merit House represents the food division of the Schenley Import Corporation, 551 Fifth Avenue, created a year ago but only now getting into real action as the imports start coming. The firm will handle foods from everywhere with a listing of several hundred items from the world's outstanding firms. Arrangements are now complete for exclusive distribution in the United States and possessions of numerous comestibles of Amieux Frères and Rodel and Fils Frères, leading packers of France; also relishes from Goodall-Backhouse and Company of England, pickles from Gillard and Company, famous in London since 1867, and the products of McVetie and Price, the biscuit makers of Edinburgh.
One of the first imports to arrive was Amieux Frères's pâté de foie gras, available with or without truffles. The pâté sells in two-and-one-half and five- ounce sizes. The same shipment brought whole goose livers and a mousse of foie gras, this a velvet-smooth luxury less expensive than the regular, whippe with 33 per cent cream and evenly blended with finely cut truffles. In the goose liver business the most expensive item is the whole livers valued for their flavor and texture, next the livers in pâté de foie gras, and least expensive the pâté with cream. This fluffy aerate liver spread on bread squares for serving with afternoon tea is wonderfully good, has a most delicate flavor—and won't break the bank.
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