326 FLORIDA FRUITS HOW TO USE THEM. 



through a sieve and boil again until they are at the right 

 point to harden, when the hot syrup is added. Test the 

 mixture by dropping it in cold water ; if it solidifies it is 

 ready for the boxes or cups. 



Spiced Guavas Canned Guavas are prepared according 

 to usual recipes for spiced and canned fruits. 



BANANAS. 



Fried Bananas. Peel and slice the fruit, sprinkle with 

 salt, dip them in thin batter and fry in butter. Serve im- 

 mediately. 



Frozen Banana Pudding. Make an ice-cream of two quarts 

 of cream, one of milk, and one pound of white sugar ; stir 

 this well together and freeze hard enough to put into a 

 mold ; line the top of the mold with slices of banana 

 about an inch apart, then a layer of ice-cream, then an- 

 other layer of bananas and a little pounded sweet almonds, 

 then ice-cream, and so on until the mold is full ; cover it 

 with a cloth, put on the tin cover tightly, and pack it in 

 salt and ice for three or four hours. 



Bananas sliced across make a pleasant addition to a dish 

 of grape fruit. 



STRAWBERRIES. 



Strawberry Syrup and Strawberry Preserves. One gallon 

 of capped strawberries will weigh six pounds when gath- 

 ered fresh, and allowed to lie lightly without being mashed. 

 For this quantity take one pound of best white sugar, 

 either granulated or crushed loaf. In a china bowl put a 

 layer of strawberries and a layer of sugar alternately, 

 until all the sugar has been put in. Let them remain so 

 for three or four hours to extract all the juice ; then with 

 a skimmer dip up all the berries, and lay them on a col- 

 ander to drain, without mashing them. When all the 

 juice is drained from them strain it through a coarse linen 



