There is a new word in the Homemakers' dictionary because of their superb eating and keeping qualities — "CALAVO," criterion of quality and password to and nutritional values. perfection among fruits of the avocado family. Yet, Fruits measuring up to this quality standard are the avocado itself is by no means a new discovery. stamped "Calavo" by the growers' own association, Coursing the rich veins of New World history from but only after passing rigid requirements. the time of Columbus, the story of the avocado—the popular "new" fruit now grown in such abundance CALAVO-FOR YOUR PROTECTION in California—is a romantic album of four centuries Before picking, sample fruit are tested in the Calavo of adventure. Growers' laboratory to assure full maturity. After Four hundred years ago the explorers of tropical picking, every fruit is individually inspected and Latin America wrote picturesquely of the strange fruit graded. Only those passing the very highest tests are they found flourishing in their paths. "It is like butter, stamped "Calavo". . . then carefully packed to reach and is of marvelous flavor, so good and pleasing to your grocer with all their grove-fresh goodness. The the palate that it is a marvelous thing," and "it nour- trademark "Calavo" is stamped only on the finest ished and strengtheneth the body, corroborating the fruit of the best 1 4 of the 99 avocado varieties. vital spirits and procuring vigor exceedingly." Remember, when buying avocados — appearance is Today, after years of importation, scientific testing, no guide to flavor. For your protection, demand the and experimental culture, California growers have expertly-selected fruit stamped "Calavo," Califor- developed a few varieties worthy to be set apart nia's finest avocados. from the ordinary run of avocados, or alligator pears, CALAVO -TM Reg. U.S. Pat. Off. No other fresh fruit contains such a wealth of nutri- high iron content and an ample proportion of the tional values as avocados which meet the "Calavo" alkaline or basic minerals, calcium, potassium, mag- standard. In contrast with fresh fruits in general, nesium, and sodium. Phosphorus is found in generous combination with the unusual protein. Copper and which have an energy value ranging from about 175 manganese are also present. to 400 calories per pound, the average Calavo fur- nishes about 1,000 calories per pound, comparable to lean meat. The Calavo's emulsified fruit oil has a PROTEIN high degree (93.8% ) of digestibility. The protein, 3.39%, unique in fruit, is on a quantita- tive par with the casein of milk and is equal also in the essential qualities which promote growth and Calavo avocados are rich in variety, being a repair tissue.

good source of Vitamins B1# (Thiamin), and G (B2, CARBOHYDRATES riboflavin), and a fair source of A and C (ascorbic The carbohydrate values are very low, with no starch. acid). They total only 2.97%, of which 1.00% is in the MINERALS form of a rare invert and the remainder is The ash, 1.18% of the edible portion, includes a cellulose or fibre.

The best and most economical way to obtain vitamins, minerals, protein and energy value is from natural foods. This beneficial fruit is one of the most rea- sonable sources of fine nutrition —nutrition that reaches the body in natural and complete form, undiminished by cooking or refining. RIPENING: Even though fully mature when picked, A partially-consumed Calavo may be covered with this fruit cannot be eaten directly from the tree. Sev- waxed paper or sprinkled with citrus or eral days are required after picking before the fruit to prevent discoloration. If darkening should softens to the mellow stage of edibility. Refrigeration occur, thin surface discoloration may be cut away. retards this natural softening process and often the grocer's supply of "Calavos" is PEELING: The exotic Calavo is quickly and easily still firm and unsoftened. It is well CALAVO RIPENING GUIDE prepared. For all purposes except to buy the fruit when it is still firm, special salad forms, the fruit should several at a time, and to ripen them be cut into lengthwise halves for in the home, following the simple ease in handling. Separate the cut directions in the accompanying halves with a slight twist. Lift the "Calavo Ripening Guide." For im- seed, which may cling to one half, mediate use, select "Calavos" which by piercing with point of paring are almost "butter soft." knife. (See opposite page.) It is un- necessary to peel by cutting away TEST FOR SOFTNESS: A Calavo is the pliable thin skin. Merely strip table-ripe and ready to serve when the glovelike green covering from it yields readily to gentle pressure the fruit with the slightest aid of a between the palms of the hands. knife, thus preserving the decora- Fingers and thumbs may bruise the tive green outer flesh with its vel- fruitand cause dark spots in theflesh. vety surface and mineral values. KEEPING: A Calavo should not be These directions apply to fully refrigerated until it has reached the softened fruit. or juice stage of eating-softness, then place and salt are customarily sprinkled in the refrigerator for keeping. on cut portions for salads.

"Calavos" belong to the fruit family and function in to embrace virtually every phase of the diet, includ- menus as any fruit or vegetable, rich in vitamins and ing all kinds of salads, diced into omelets and minerals, yet their high nutritional content qualifies scrambled eggs; as a nutritious garnish for both hot them to serve as the entree of a luncheon or dinner and cold entrees; as a sandwich and canape spread; menu, comparable in importance to such mainstays in delightful fruit and seafood ; as croutons as meats, eggs, fish, fowl, and dairy products; how- in soup; and with gelatin and frozen desserts. This ever, Calavo's premier popularity is in the salad form, versatility fits them equally for use in breakfast, whether served alone as a salad of charm and dis- luncheon, dinner, buffet supper, or picnic menus. tinction, or as an important ingredient that acts as Note on the following page the varied ways in which magic to otherwise commonplace salads. Calavo blends into the food realm: With a vegetable The Calavo is a fruit of many moods. Its smooth, deli- (asparagus); with a fruit (pineapple); with seafood cate flavor combines adeptly with other fruits, vege- (crab meat); a bounty of flavor, nutrition, and smart- tables, cheese, seafood, meats, and fowl. It has come ness in each combination.

With the problem of preparing approximately 1,000 meals each year and at the same time providing variety and balanced menus, homemakers find "Calavos" helpful in modern menu planning because of their recipe versatility and the unusual virtue of being satisfying, yet "light."

w The numerous forms in which "Calavos" may be prepared allow unlimited variety.

HALF SHELL (Illustration on front cover): The classic pear or peach slices, wedges or halved slices. Half Shell form is the most easily prepared and di- A colorfully attractive salad uses Crescents in fan or versified among the many ways of serving "Calavos." pinwheel form over tomato, pineapple, or orange In small sizes it provides an ideal dinner salad or an slices. The decorative form of the Crescent fits it original and colorful appetizer, with no addition but especially for garnishing salad bowls and cold the usual sprinkling of lemon or lime juice and salt, platters. or, the customary tart French dressing. It is equally RINGS (Illustrated Page 7): Halve Calavo crosswise correct served as the base for an infinite variety of and remove seed. Slice rings of desired thickness fillings. In larger sizes the same adaptability to many from each half and peel. Use as foundation for blending and contrasting foods supplies an appetiz- cheese, vegetable, fruit or sea food salad mixtures, ing foundation for hot creamed entrees, sea food or or thrust any of the following fillers through ring and vegetable cocktails, fruit cups, or salads as the major serve with suitable dressing: asparagus tips, long feature of informal suppers or bridge luncheons. string beans, pineapple fingers, cooked carrot bars, CRESCENTS (Illustrated in Jellied Salad Mold, page banana fingers, sliced cooked celery en branche, 18): Halve Calavo lengthwise, remove seed, peel, crab legs. and slice each half crosswise to form Crescents of re- THIRDS, QUARTERS, AND SMALLER LENGTHWISE quired thickness. Serve with rounded edges over- SLICES (See Salad Symphony on center spread illus- lapping, on salad greens with a section of lemon, or tration ): Prepare thirds by cutting the Calavo against alternate with grapefruit or orange sections, halves the seed in three lengthwise sections. For quarters of sliced pineapple, melon crescents, apple wedges, or smaller lengthwise slices, halve the Calavo, re- move seed, then cut into slices or wedges. Serve plain of the fruit. Its natural spread serves as decoration or in combination with fruits, vegetables, or sea and enlarges the seed cup to hold sea food, vege- food. These large sections of Calavo are frequently table, or other fruit filling. used as garnish for salad bowls. The Third or Quarter CUBED OR DICED: Halve the fruit lengthwise, re- Shell may be served as a modified edition of the move seed, and peel. Slice lengthwise and cube each Half Shell. It is customary to peel any smaller sized slice. Dice are prepared by cutting crosswise simul- portions than the Half Shell when small fruit is used. taneously, a number of smaller slices. The use of Thirds or Quarters cut from large fruit are of sufficient waxed paper facilitates handling. An average size size to serve unpeeled and are correctly accompanied Calavo yields approximately one and one-half cup- by a spoon. fuls in cubed or diced form. CROWNS (Illustrated on page 11): Calavo Crowns BALLS (Illustrated in Calavo-Melon Cup on page form a distinctive upright or vertical form of salad 11): Halve Calavo, remove seed, and peel. Shape service. To prepare small sized fruit, cut thin slice balls with a regulation French ball cutter or the half from stem end and thick slice from rounded end. teaspoon of a standard measuring spoon set. The Force seed through rounded end and peel. To pre- color effect is heightened by including the outer pare large fruit, cut into halves crosswise and cut green portion as one rounded side of each ball. slices from ends. Remove seed and peel. Place de- SIEVED OR MASHED: Well softened fruit is forced sired filling in center of upright Calavo Crown. with a spoon through a medium sieve to obtain FANS (Illustrated on page 11): Divide the larger puree, or merely crush fruit against sides of container rounded end of the peeled, halved Calavo into three with the prongs of a fork. An average size Calavo or four sections for about three-quarters of the length will furnish approximately one cup of puree or pulp. jJF

Prepare the Half Shell salad in its simplest form by into cubes. Cut olives into rounds. Toss fruits to- cutting the Calavo into halves lengthwise and re- gether lightly and refill shells. Add dressing and moving seed. Sprinkle with lemon or lime juice and chill. Serves 4. salt. The Half Shell is customarily served underlined with salad greens or a bowl of crushed ice, and ac- CONSOMME IN CALAVO HALVES companied by a spoon. The Half Shell may also be 1 IOV2-ounce can con- y2 tsp. Worcestershire served upside down, peeled, covering a salad of centrated consomme sauce complementary flavor packed under the seed cavity. 1 tsp. plain gelatin 4 to 6 Calavo half shells Serve with a fork. 1 tbs. cold water Lemon or lime juice V2 cup chopped celery Salt A sharp French dressing or variation is the best com- Heat consomme to boiling point; remove from heat, plement to the subtle tropical flavor. Vary with the add gelatin moistened in cold water and stir to dis- addition, to taste, of chopped capers or water cress, solve. Add celery and Worcestershire sauce; chill minced onion and green pepper, crumbled Roquefort until firm. Cut into cubes. Prepare half shells. Place cheese, chili sauce, et cetera. sauce, chow on garnished salad plates and fill seed cavities with chow, pickle relish or piccalilli may be used as they consomme cubes. Serve with lemon wedges, French come from the container or blended with mayon- dressing, or with a garnish of mayonnaise. naise. This original recipe is a compliment to a king. It FRUIT-FILLED HALF SHELL serves to illustrate the pleasant fact that the Calavo 2 medium-sized "Calavos" 1 V2 doz. stuffed green halfshell is a wonderful container for the most un- 2 cups grapefruit sections olives usual fillings, at the same time always contributing to French dressing a rare combination of flavors and colors. Try for Prepare Half Shells. Scoop out flesh, leaving a thin example, putting your next delicious Waldorf Salad layer to hold shells in form. Cut portion removed into cubes and sprinkle with salt. Cut grapefruit sections in the Calavo halfshell for a last minute touch that turns the ordinary into a praise-winning salad.

VEGETABLE-FILLED HALF SHELL SEAFOOD HALF SHELL

2 "Calavos" 2 medium-sized tomatoes 2 "Calavos" 1 cup flaked crab meat

% cup diced pickled beets 2 tbs. mayonnaise 1 cup diced celery y2 cup cocktail sauce V cup cocktail onions 3 tbs. cocktail sauce 3 Cut fruit into halves lengthwise, remove seeds, and sprinkle cut portions with lemon or lime juice and Prepare Half Shells. Sprinkle cut portions with lemon or lime juice and salt. Enlarge centers by scooping salt. Combine celery, crab meat, and cocktail sauce, out slightly, and dice removed flesh. Combine with more salt if desired, blend lightly, and use to fill cen- beets, onions, peeled and cubed tomatoes, and a ters. Sprinkle tops with paprika. Serves 4. (Illus- sprinkling of salt. Mix lightly and refill halves. Dress trated on Page 7, also on Page 14 with lobster used with blended mayonnaise and cocktail sauce and as filling. Note in the latter illustration that the skin chill. Serves 4. has been removed from the half shell. In this form it is correctly eaten with a fork.) VARIATIONS Substitute any of the following vegetables, and VARIATIONS choose dressing to suit ingredients: string beans; Lobster, tuna, oysters, salmon, shrimp, or anchovies sliced lettuce hearts and radishes; sliced celery and may be substituted for crab. Any suitable vegetable sour pickles; shredded carrots and green pepper; may be used instead of celery. Vary dressing accord- diced cucumbers with rounds of green onion; sliced ingly, using milder dressings such as Thousand Island artichoke hearts and green olives; diced, cooked or Cream French Dressing with tuna and salmon; celery root; kidney beans with cut celery; asparagus, sharp, nippy sauces with lobster, oysters, shrimp or with pimiento; combination salad mixture. anchovies. STUFFED SALAD "CALAVONNAISE" 2 medium-sized "Calavos" 1 tsp. minced onion "Calavonnaise" supplies only one-third of the cal- 3 3-ounce pkgs. cream V2 tsp. celery salt ories of mayonnaise. It is useful as a sauce with fresh cheese tomatoes or vegetable salad and such hot or cold Peel "Calavos" halved lengthwise and hollow out vegetables as asparagus and artichokes. stem ends slightly. Sprinkle inside and out with lemon 1 tbs. lemon or lime juice 1 tsp. prepared mustard or lime juice and salt. Combine cheese, onion, and 2 tbs. evaporated milk 6 drops Tabasco sauce celery salt, and blend thoroughly. Fill halves with 3 V2 tsp. salt /4 cup sieved Calavo cheese mixture and press two filled halves together. Wrap in wax paper and chill thoroughly. Cut into Add lemon or lime juice to milk and beat well. Add thick lengthwise slices and lay on lettuce garnished salt, mustard, Tabasco sauce, and blend thoroughly. salad plates. Allow one filled oval to each serving. Add sieved Calavo and beat. May be kept in ice Top with mayonnaise if desired. Serves 8. box two or three days. A surface covering of citrus juice (and salt) postpones oxidation. VARIATIONS Filling may be varied in flavor with minced capers; VARIATIONS chopped celery; green pepper or sweet pickles; Vary to taste with small amounts of grated horse- chopped green or ripe olives; chopped chives; radish, Worcestershire sauce, vinegar, celery or gar- chopped salted nuts; minced pimiento; finely shred- lic salt. Cream may be used as a thinning agent. ded pineapple. "Calavonnaise" may be included in a reducing diet, The food value in Stuffed Calavo Salads, as well as thanks to its relatively low calorie count. At the same those in which the cavity of the halfshell is filled, time, its pastel green gives it refreshing appearance; makes them a valuable addition to the Lenten menu. be sure to use the green surface next to the skin. • THE TROPICAL — Calavo Citrus Salad ... Halve Calavo cross- • THE FESTIVE— Calavo Tomato Salad ... Cut Calavo cross- wise and remove seed. Slice rings of desired thickness from each wise into half-circles and peel. Quarter one large firm tomato, half, and peel. Sprinkle with lemon juice and salt. Arrange cutting almost through. Open like a flower. Alternate Calavo rings on plate dressed with water cress. Make a swirl in each half-circles in arch fashion with tomato sections. Place on bed Calavo ring with segments of oranges or grapefruit. . . French of lettuce. Add a piquant French dressing. Or sprinkle with dressing, too, if you like. lemon juice and salt.

• THE REGAL—Calavo Cocktail Salad . . . Slice off both ends of • THE NEPTUNE —Calavo Seafood Salad . . . Fill seed cavity Calavo. Force seed through bottom end and peel. You now have of a peeled Calavo half shell with blend of lobster, celery and the kingly Calavo Crown. Stand it upright and fill hollow with cocktail sauce. Or you might try crab, shrimp, tuna, salmon or your favorite combination . . . diced vegetables, melon, fruits, other seafoods. Garnish with water cress and romaine. Here is a fowl or seafood, also Calavo diced from ends. Let your imagina- gay luncheon entree. tion invent or your supplies suggest.

14 15 WITH MEATS pimiento, and asparagus, and heat, stirring as little "Calavos" emphasize the flavor of meats, add a de- as possible. Put fruit halves into baking pan, skin licious, distinctive taste, impart "that something"—not side down, fill centers with creamed mixture, and top to just the finest cuts, but inexpensive meats as well. each with 2 strips of bacon. Pour enough warm water A simple entree or salad accompaniment, a Calavo- into pan to cover bottom and place in moderate oven garnished platter of hot or cold meat is something to (350 degrees F.) not longer than 5 minutes. Serve savor and remember, and your favorite meat condi- immediately. Serves 4. ments and sauces will taste better than ever with this pleasant combination. VARIATIONS Instead of asparagus, use flaked crab meat, shrimp, Think of the many delightful ways in which Calavo lobster, salmon, tuna, oysters, or any left-over boiled can be served in this way: With cold meats, hot fish; cubed lamb, veal, ham, chipped beef; chicken roasts, meat loaves, boiled meats, steaks, chops, or turkey; hard cooked eggs; mushrooms. Replace sausage, bacon, kidneys, liver, sweetbreads. bacon with buttered, toasted bread crumbs or grated BAKED HALF SHELL SCALLOP quick-melting cheese.

2 "Calavos" 1/3 cup sliced canned Many make a meatless diet more satisfying by using 1 i/2 cups standard white pimiento "Calavos" in the same way as meats, simply adding sauce 8 small strips crisp such condiments as catsup, Worcestershire, soy bean 1 y2 cups diced asparagus bacon or steak sauces. This unusual lunch or supper main- Halve "Calavos" lengthwise, remove seeds, and stay is best served as a Calavo Half Shell, the seed sprinkle cut portions with salt. Combine white sauce, cavity being filled with the sauce. Serve with a spoon.

Try Creamed Turkey Waffles with an added cup of cubed Calavo. It's an easy way to stretch the more expensive meat portion. The fruit is not cooked, merely warmed by adding to the hot creamed meat just before serving. CALAVO CHEESE RAREBIT CALAVO A LA KING

Serve a cheese rarebit for a small luncheon menu and 1 cup standard white sauce 1 y2 cups mushrooms make it culinary news by topping the crisp triangles 2 pimientos cut into strips 2 cups cubed Calavo of toast with salt sprinkled sliced Calavo before adding the creamy cheese rarebit. Garnish with pars- Add pimiento strips to white sauce with mushrooms ley and ripe olives. and heat thoroughly. Add cubed Calavo just before serving, to avoid actual cooking. Serve in croustades CALAVO WITH EGGS or patty shells, over toast points, or with rice, spa- "Calavos" confer distinction on simple egg combina- ghetti, macaroni, or noodle rings. tions. Add cubed Calavo to omelets which have reached the almost firm stage, then fold to cover fruit VARIATIONS as the omelet is turned out onto the serving platter. The same substitutions as suggested for Baked Half Add Calavo at the same point when preparing Shell Scallop are appropriate. scrambled eggs. For a particularly piquant Calavo-and-egg combina- -k -k ix tion, first make plain omelet, then prepare a Spanish sauce using as a base canned tomato sauce to which These hot Calavo entrees are an outstanding success is added sauteed, wilted green pepper, a bit of chili as the feature of a party luncheon. The complete powder, and minced onion. Thicken as required with a paste made with a small amount of flour. Remove luncheon might also include grapefruit and maras- from heat, and without further cooking add diced chino fruit cup, burr pickles, asparagus tip salad in Calavo. Fold in sauce when omelet has reached the almost firm stage. This same sauce is equally entic- pepper rings with French dressing, popovers, currant ing with scrambled eggs jelly, peppermint ice cream, coffee. CALAVO VEAL ASPIC

CALAVO JELLIED SALAD MOLD JELLIED SALAD MOLD Seafood Moid: Lime or lemon gelatin flavored with lemon juice and condiments, and seafood. 1 i/2 tbs. granulated gelatin 1/2 tsp. salt % cup cold water Pepper Nectar Mold: Apricot, plum, nectarine or berry gela- 2V2 cups tomato juice or Few drops Tabasco tin base, bananas, and pineapple. puree sauce 2 bay leaves 2 "Calavos" 5 whole cloves V2 cup diced celery VEAL ASPIC

VA cup chopped onion Lettuce hearts 3 2 cups diced Calavo /4 cup chopped sweet pickles Moisten gelatin in cold water. Combine tomato juice 2 lbs. veal shank 2V4 cups broth from veal or puree, bay leaves, cloves, onion, salt, pepper, and 1 medium-sized peeled V tsp. onion salt Tabasco sauce; boil for 5 minutes; strain. Add moist- onion 4 ened gelatin and stir until dissolved; cool. When 2 medium-sized peeled Table salt carrots gelatin begins to set, stir in one cubed Calavo and 2 tsp. sherry wine celery. Mold in a ring mold. To serve, fill center of Cover veal with cold, salted water, add onion, and ring with lettuce hearts and remaining Calavo sliced. cook slowly until meat is tender (about 2 Vi to 3 Serve with desired dressing. (Illustrated page 18.) hours). Add carrots for last 30 to 40 minutes' cook- ing. When meat is tender, lift from liquid. Strain VARIATIONS liquid and measure and, if necessary, boil down to Substitute any flavored gelatin mold, and vary form required amount. Dice carrots and veal and discard of Calavo pieces as desired: onion. Combine broth, onion salt, salt to taste, and wine, and chill until broth starts to congeal. Add Emerald Mold: Lime gelatin, sliced stuffed olives and diced Calavo, veal, carrots, and pickle, and blend cocktail onions, and diced cucumbers. lightly. Pour into an oiled mold and chill overnight. Waldorf Mold: Lemon gelatin, diced apple, finely cut Serve as an entree, or mold individually for salads. celery and a few walnuts or almonds. Serves 6 to 8. (Illustrated page 1 8.) A Fruit Sandwich! The heartiness and food value com- Club: You might like to separate the "courses" in parable to meat, yet a delicately tropical flavor that your single-deck sandwiches by making them into the blends delightfully with other foods in endless, in- club, or triple-decker, type. Example: Use watercress teresting ways. and ripe olives to garnish a triple-decker sandwich, Open Face: Select a Calavo soft enough to mash with sliced tomatoes, sliced Calavo, and crisp bacon easily with a fork. Season with salt to taste and as fillings. serve on dry, hot toast. Top with a strip of bacon. Tea Type: For the daintiest of luncheon sandwiches Sprinkle with paprika. This is a palate tickler for you ever served, mash softened Calavo with a fork breakfast, lunch, buffet supper, or midnight snack. and blend until smooth. Season with lemon or lime Single Decker: The Calavo sandwich is an almost juice, prepared horseradish, and salt to taste. Spread magic means of packing both nutrition and good eat- on buttered thin slices of white bread, cut lengthwise ing into picnic and school lunches. Simply fill the of an unsliced loaf. Roll up each slice and skewer in sandwich with generous Calavo slices or mashed place with plain picks. An ideal accompaniment for Calavo, adding only salt or lemon juice, pickle tomato juice cocktails. relish, mustard pickles, horseradish, or salad dress- it ik ik ing. Calavo-and-onion sandwich, is a thrilling com- bination. For a more robust sandwich, try Calavo Often called the "butter fruit," a Calavo avocado slices and ham, pressed meat, bacon, seafood, frank- when properly soft has the consistency of butter and furters, or common hamburger for a "Calavo Burger," fills the desire for a moist spread on toast or bread, the latter being a delightful contrast of chilled Calavo yet supplies only about one-third the caloric content spread or Calavo slices and the piping hot meat. of butter. VARIATIONS Calavo hors d'oeuvres are distinguished for flavor, Add finely chopped ripe or green olives; chopped appearance, and economy. Their service is appro- hard cooked eggs and minced onions; pickle relish priate for formal or less ceremonious occasions, and or chopped pickle; minced pimiento and minced their easy digestibility suits temperate or more potent green onion; minced green pepper and grated horse- cocktail beverages. radish; finely chopped celery and minced capers. "Let everyone make his own canapes" is the decision Decorate with paprika; sieved cheese; sieved egg of the wise hostess! And why not? No one considers yolk or white; curled anchovies; red radish rounds; it work to spread toast or canape crackers with a sliced stuffed or ripe olives; cocktail onions; pimiento flavorful bit of topping. It's just a pleasant part of strips;.minced parsley; or burr pickle rounds. eating. Make plenty of the attractive Calavo Spread, SMART AND SIMPLE and serve it in a small decorative container, sur- Any appetizer, however simple, will gain in interest rounded by crisp crackers and fingers of toast. if served imaginatively. Halve Calavo lengthwise and cut balls from it with a melon-ball cutter. The CALAVO SPREAD remainder of the pulp is scooped out of the shells, 1 cup sieved Calavo 2 tsps. grated onion leaving them clean. One half the Calavo shell is

1 y2 tsps. lemon or lime Few drops Tabasco used as a container for a tart French dressing, while juice sauce the other half of the shell is piled with the tidbits on Combine all ingredients and blend thoroughly. Use toothpick handles. The balls are dipped into the on any usual hors d'oeuvre base of cracker or toast dressing—each a delectable bite. variety, or on potato chips. This same spread makes Simplest of all —spread Calavo on crackers and a delectable stuffing for celery. sprinkle with your favorite prepared seasoning salt.

SEA FOAM MOUSSE well two or three times at 15-minute intervals. When

1 cup sieved Calavo 1 tsp. lemon extract frozen, turn control to slightly colder than normal 3 tbs. strained honey 2 egg whites and ripen cream until serving time. Serves 8. V4 tsp. salt 1 cup whipping cream

Combine sieved Calavo with honey, salt, and ex- FROZEN FRUIT PUDDING tract, and blend thoroughly. Add to stiffly beaten 1 3-ounce package cream 1 cup small, thin egg whites in small portions, beating well after each cheese Calavo slices addition. Fold into whipped cream, blending thor- 3/t cup whipping cream 1/4 cup chopped dates oughly but lightly. Place in freezing unit approxi- 2 tbs. lemon juice 1 cup thinly sliced canned peaches mately 2 V2 hours. Serves 4 to 6. 1 tbs. sugar 12 quartered maraschino % cup shredded pineapple cherries

CALAVO ICE CREAM Cream the cheese; add V4 cup cream gradually, stir- 2 egg yolks V2 tsp. almond extract ring until smooth. Add lemon juice and sugar. Whip 3 /4 cup sugar 2 V2 cups sieved Calavo remaining V2 cup cream thick but not stiff, and fold Vs tsp. salt pulp into cheese mixture. Combine carefully with prepared 2 cups milk Few drops green fruits. Freeze in freezing unit. Serves 8 to 10. V2 tsp. vanilla extract coloring

Beat egg yolks slightly; add V2 cup of the sugar, salt, CALAVO-APRICOT WHIP and milk. Cook over low heat on surface unit of range until the mixture coats metal spoon, stirring 1 y2 cups cooked, sweetened 1 cup diced Calavo dried apricots ] cup whipping cream occasionally. Remove from heat; add flavorings. Cool. Pour into freezing tray of electric refrigerator; Sieve apricots. Dice Calavo. Whip cream until thick freeze with control set at coldest point. When mix- but not stiff, and whip apricots into cream gradually. ture is mushy, fold in Calavo pulp combined with Add Calavo and mix lightly. Chill. Serves 6. Vary remaining V4 cup sugar. Continue freezing and stir with any fruits or berries in season. Inexpensive, simply prepared cocktails using "Cala- cocktail. Combine catsup, horseradish, Worcester- vos" in cubes or balls, alone or in various combina- shire sauce, lemon or lime juice, mayonnaise, salt, tions, make perfect appetizers. The cocktail sauce and Tabasco sauce; blend and pour over fruit. Serve may be the ready prepared or homemade variety of chilled. Serves 6. If sliced directly into glasses, allow your own blending and recipe. Or try tomato juice, V3 medium sized fruit to a serving. seasoned to taste with onion salt, Worcestershire and Tabasco sauce. A regal cocktail setting is supplied VARIATIONS by the small Half Shell holding a contrasting vege- table or sea food, blanketed with a suitably seasoned Add half as much of any of the following as the sauce. Cut the rounded base of the shell, if neces- amount of Calavo used: asparagus tips; balls or sary, to allow it to stand firmly. cubes of cooked celery root; diced tomato and cu- cumber; diced celery; sea foods as lobster, shrimp, THE COCKTAIL SUPREME tuna, salmon, and crab. Oysters require a very nippy sauce. 3 cups Calavo cubes 1 tsp. prepared horse- or balls radish The smooth edibility and delicate color of "Calavos" V2 cup tomato catsup 1 tbs. mayonnaise are never in better setting than in combination with 1 tsp. Worcestershire sauce y4 tsp. salt other fruits. Any mixture of fruits is enlivened by the 2 tbs. lemon or lime juice Dash Tabasco sauce refreshing green tint. The effect is heightened by Apportion Vi cup Calavo cubes or balls to each serving in glass. (See opposite page.)

Even though the cocktail is thought of most often in the preparation of more formal dinners, a simple Calavo cocktail is so effortless that it is recommended for every-day suppers both to enhance the nutritional content of the meal and to turn just a "supper" into a "dinner." A CALAVO FRUIT CUP is a crea- dressings are blended of tion of sheer beauty and luxury. contrasting sweet and tart Rare colors and flavors result flavors: tart cream dressings when Calavo is combined with made from whipped cream melons, bananas, pineapple, and highly seasoned tart oranges, grapefruit, apples, apri- fruit ; two parts of cots, peaches, pears, cherries, ber- and one ries, and fruit gelatins. part honey; left over juices Prepare balls, cubes, or slices of from canned or stewed fruits Calavo, and combine in equal plus a little lemon or lime portions with any fruits. Serve well juice. A distinctive dressing chilled,marinated in equal portions may be prepared with pine- of lemon or lime juice and honey. A , Angelica wine, good proportion is 2 tablespoons and grenadine syrup in of dressing for each fruit cup. Other equal amounts. ... wttlt a

The ahuacate, as the avocado is known in most Latin- the Calavo mixture into it. Chill and serve from the American countries, is in many regions the founda- bowl with toasted tortillas, or heap on sliced toma- tion for each day's meals, sometimes even termed toes on lettuce-covered plates. Serves 6 persons. "the staff of life." Here are interesting Calavo recipes with a "Spanish Accent." CREAM OF CALAVO SOUP

CALAVO CON CHILI 1 quart thin white sauce Grated rind of one Try the rich Mexican seasoning of chili con carne 1 cup minced Calavo orange 1/ . 2 tbs. whipped cream 76 tsp. ginger served in Calavo halves. Be sure the fruit has no Paprika remnant of the refrigerator chill, and fill seed cavity with piping hot mixture. Sprinkle top with crushed Combine white sauce, minced Calavo, ginger and potato chips and serve immediately. grated orange rind. Beat until well blended. Heat. Dash of paprika. Serve with squares of buttered toast GUACAMOLE or crisp butter or soda crackers. This true Mexican salad is well worth knowing and Add Calavo in diced, cubed, sliced, or sieved form serving. To make it, mash 2 "Calavos" with lemon just before serving cream or vegetable soups, fruit or lime juice, salt, and grated onion to suit the taste, soups, broths, chowder, hot or chilled consomme. add 1 small tomato chopped fine, and 3 or 4 chopped Salting will depend on the soup itself. The floating canned green chili peppers or a few drops of Tabasco fruit provides attractive garnish and complementary sauce. Rub a bowl with a cut clove of garlic, heap flavor. CALAVO SPANISH CORN c^ulex Page 3 Calavo pears % cup tomato juice COCKTAILS AND FRUIT CUPS 24-25 y4 cup oil 1 cup drained canned DESSERTS V2 tsp. minced garlic whole kernel corn Calavo Ice Cream 23 V3 cup chopped onion 3/4 cup grated quick- Sea Foam Mousse 23 Frozen Fruit Pudding 23 2 tbs. flour melting American 2 tsp. chili powder cheese DRESSINGS Calavonnaise 13 V2 tsp. salt Crushed potato chips ENTREES Prepare halfshells. Heat oil in skillet, add garlic and Baked Halfshell Scallop 16 Calavo a la King 17 onion and fry until onion is wilted but not brown. Calavo with Eggs 17 Add flour, chili powder and salt and cook and stir Cheese Rarebit 17 until smooth. Add tomato juice, corn and cheese HORS D'OEUVRES & CANAPES 21 and cook and stir until cheese is melted. Fill centers JELLIED MOLDS of Calavo halves with piping hot Spanish corn. Jellied Salad Mold 19 Sprinkle tops with crushed potato chips. Serve imme- Veal Aspic . 19 diately. Serves 6. SALADS Bowl (Salad Symphony) 14-15 Citrus (The Tropical) 14 Consomme in Calavo Halves 10 Cocktail Salad (The Regal) 15 Fruit-Filled Halfshell 10 Halfshell — Plain 10 Seafood Halfshell 12 Seafood Halfshell (The Neptune) 14 Stuffed Salad 13 Vegetable-Filled Halfshell 12 Tomato (The Festive) 15 SANDWICHES 20 SOUPS 26 SPANISH SECTION This Hieroglyph, or symbol of picture writing, Calavo con Chili . 26 was the ancient Aztec "word" for the avocado. Guacamole 26 Copr. 1942-Calavo Growers of Calif. Spanish Corn 27 FOR YOU

In the years of importation and experiment, California growers have developed a great number of avocado varieties, varying widely in size, shape, color, and quality. None of these characteristics—color, size, or shape —is any true indication o «he eating quality of the fruit. In order that you may identify the reliably mature fruit of the best varieties, the Calavo Growers of California stamp the name "Calavo" only on the finest fruit of the best 14 of the 99 avocado varieties —for your guidance and protection.