ago FRUIT RECIPES 



GUAVA ROLY POLY 



See Apple Roly Poly. 



GUAVA CUSTARD 



To the yolks of three whipped eggs add three cups guava 

 pulp, one pint of milk, a little orange peel, two teaspoons 

 cornstarch, a pinch of salt, and sugar to taste. Bake in 

 cups or pastry shells, in pudding-dish unlined or cook in 

 double-boiler with care (as with all custards) and pour into 

 heated glass dish. 



OTHER DESSERTS 



Guavas may be used with all of the foundation formulas 

 given in Introductory Recipes and will be found very deli- 

 cious with gelatine and other delicate concoctions as well 

 as in tarts, etc. For all ices the guava is particularly satis- 

 factory. For these the syrup may be used as well as the 

 preserved forms put through a sieve so that they may be 

 had out of season as well as when the fresh, crushed fruit 

 is at hand. 



GUAVA JELLY No. i 



A good general rule in guava-jelly (more than with al- 

 most any other fruit) is to avoid that which is "dead ripe." 

 Never use the entire quantity of mature guavas. To 

 make in small quantities is best and an excellent plan is to 

 save the parings and seed centres for a day or two from 

 fruit used for sauce or desserts. For Jelly No. i use half 

 the quantity of ripe guavas and half those which are well 

 filled out but not quite turned in colour: not thoroughly 

 mature. If the whole fruit is used slice it, cover bottom 

 of preserving kettle with cold water, and simmer till soft. 

 Strain through jelly-bag (never squeeze); boil the juice 

 rapidly twenty minutes with or without the juice of half 



