HOW TO USE FLORIDA FRUITS. 325 



liquid to cool, then strain ; add lemon or lime juice, and 

 sweeten to taste. 



Recipes for making a preserve or for candying pine- 

 apples being found in all cook-books, we will not repeat 

 them here. 



GUAVAS. 



Guava Jelly. This is a jelly that has a world-wide repu- 

 tation, although the Havana article, so familiar to the 

 public, is really no jelly at .all, but the fruit stewed down 

 to a smooth mass a marmalade, in fact. True guava 

 jelly, as made by the following recipe, is as clear and 

 beautiful as crab-apple or quince jelly, and varies in color 

 from a pale amber to a light claret, according to the varie- 

 ties of the fruit : 



Either the parings or the whole fruit (ripe, but not too 

 ripe) cut up, may be used. It is a good plan, when par- 

 ing guavas for the table (like peaches eaten with sugar and 

 cream), to put the skins into a small kettle, with also the 

 centers of the fruit containing a majority of the seeds, and 

 make jelly of them, a few glasses at a time, as the guava 

 jellies best in small quantities. Put just enough water 

 in the kettle to keep the fruit from burning before the 

 juices are extracted. Let it boil for an hour or more, 

 until well cooked, then strain through a rather coarse 

 bag; do not squeeze it at all, or if you do, strain it again 

 through a fine cloth ; measure the juice, let it boil a few 

 moments, then add granulated sugar, one and a half meas- 

 ures to each one of the juice, also the juice of one or two 

 lemons ; skim carefully, watch closely, and the moment it 

 ropes, or falls in large drops, remove and place in glasses. 



Guava Paste. Take twelve pounds of guavas, not 

 peeled, to eight pounds of white sugar ; reduce the sugar 

 with water to a syrup clear and ready to sugar. Boil the 

 guavas until they are thoroughly softened, then pass them 



