THE GUAVA 289 



French dressing. Mayonnaise is, however, sometimes pre- 

 ferred. As with other fruits variety almost without end 

 may be made by adding celery or nuts, other fruits or 

 delicate vegetables. 



GUAVA WITH MACARONI 



For this use only the very tart fruit. Peel and put pulp 

 through sieve. In one pint of pulp rub smooth a 

 teaspoon of flour with a teaspoon of butter, and salt and 

 pepper to taste. (A little lemon juice will be necessary 

 with the milder varieties.) Bring this to scalding point in 

 double-boiler. Have ready plain boiled macaroni cut in 

 inch lengths; drain and add the prepared guava. Place 

 in baking-dish, sprinkle breadcrumbs and bits of butter 

 on top, and bake in quick oven fifteen or twenty minutes. 



GUAVA FRITTERS 



Peel and slice thick the fruit (removing seeds). The 

 lengthwise slices are best where seeds are prominent. Dip 

 in fritter batter (see Introductory Recipes) and proceed 

 as for other fruit fritters. 



GUAVA SHORTCAKE 



Make a sauce (as above), preferably with the uncooked 

 fruit, and serve as for Strawberry Shortcake. (See also 

 Introductory Recipes.) 



GUAVA COBBLER 

 See Peach Cobbler. 



GUAVA BROWN BETTY 

 Make as for Apple Brown Betty. (See "The Apple.") 



GUAVA DUMPLINGS 

 See Apple and Lemon Dumplings. 



