CALAVO WITH MUSHROOMS

Peel the caps of % lb. mushrooms. Place in simmering salted
water. Simmer 7 or 8 minutes or until tender. Pan-fry in 2
tablespoonfuls butter until savory. Add 1™% tablespoonfuls (more
if desired) of cream, or ™% cupful thick white sauce. Heat
thoroughly. Add ™% lb. diced Calavo, 2 shredded pimentos and serve
at once. In using canned mushrooms, start with the pan-frying.

CREAMED CALAVO AND CRAB PATTIES

Cut 1 loaf of thoroughly dry bread into 6 pieces. Trim off
crust, cut in squares and hollow out center. ‘Toast or brown in
deep fat. To 1% cupfuls thin cream sauce add 1 tablespoonful
chopped olives, % cupful shredded crab meat, % teaspoonful mixed
salt and pepper, 1 tablespoonful minced pimento, add 1 cupful
diced Calavo. Fill the toasted bread squares with the chafing-
dish mixture. Serve immediately. Garnish with parsley or
water cress.

CALAVO OMELET

Sprinkle finely diced Calavo just before folding over half of
omelet. Diced Calavo can also be added to slowly scrambled eggs.

SUGGESTIONS FOR VARIETY

Dice Calavo into any of your favorite chafing-dish recipes
just before serving.

Dice Calavos over hot vegetables. Children particularly enjoy
Calavo sieved and whipped into spinach.

Dice Calavos into hot soups just before serving. Try this in
an old-fashioned bean soup, a cream of mushroom soup, a clam-
tomato broth, or a favorite soup.

Bread crumbs are so important in the making of savoury
dishes and puddings, bread scraps should always be saved. If un-
buttered, dry the scraps, heels, crusts or what have you, in a very
slow oven. Either crush them with a rolling pin, or better still
put through the meat grinder. If you put them through a sieve,
then you have the fine bread crumbs, and the coarser ones for
scalloped dishes, toppings, etc., saving the fine ones for outside
coatings for chops, etc. Store them in jars covered with cheese-
cloth to keep out the dust, but to let in air, and they will keep
fresh for a long time, if you don’t find a dozen reasons for using
them at once. If, however, the crumbs are from buttered crusts,
they will have to be used within a few days as the fat becomes
rancid. If your direction say “Cover with bread crumbs,” melt 1
tablespoonful butter in a saucepan, add the crumbs.

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