With my regrets for being a day late --
From Betty Crocker's Guide to Entertaining (Golden Press New York, 1959)
Hors d"oeuvres are dainty finger foods, colorful and varied in size and shape, often exciting too.
Here's a recipe for a dip borrowed from Mexico. It is pronounced Gwah-ka-mo-lay and should be served with chips or crackers.
Mix 1 cup mashed avocado (2 med), 1 tbsp. lemon juice, 1 tsp. sale and 1.1/2 tsp grated onion . Either chopped tomato, crumbled Roquefort cheese, curry powder, chili powder, Wocestershire sauce, or Tabasco sauce may be added.
All Helen can say is "Ole!" (It is pronounced Oh-lay)