THE GUAVA 291 



a lemon added for each half-pint; add warm, granulated 

 sugar, cup for cup with the juice, and let melt and boil. 

 This should jell in about twenty-five minutes. 



GUAVA JELLY No. z 



For this take the entire quantity of guavas well filled out 

 but still quite under-ripe. Slice; place with cold water 

 as above ; simmer till cooked to pieces and strain. For each 

 pint of thick juice which results place in another vessel a 

 half-pound of sugar and a half pint of water. Make this 

 into a syrup and when it has thickened somewhat add two 

 pints of the syrup to each pint of the fruit juice. Cook . 

 slowly till it jells. (See Citron Melon in Jelly.) 



CATTLEY GUAVA JELLY 



The Cattley may be used in its mature or immature 

 stages, its general tartness precluding the necessity gener- 

 ally of using lemon juice with it. Proceed otherwise as with 

 any regular fruit jelly, using sugar pint for pint. 



GUAVA PASTE 



This is a heavy, pasty jelly much esteemed as a delicacy. 

 Use for the unripe fruit three-fourths its weight in sugar. 

 Cook the sugar in a separate vessel with water equal in 

 quantity to the sugar, reducing to a heavy syrup. In 

 another vessel cook the sliced, unpeeled ripe guavas with 

 a little water till quite soft, then strain through coarse sieve 

 and cook again slowly in double-boiler. When the mass 

 is a thick paste add the boiling syrup to it and cook until it 

 begins to candy when dropped in iced -water. Line tin 

 boxes with white or oiled paper and fill with the paste. 

 Serve fcsr breakfast or ,for dessert, in latter case with 

 accompaniment of Edam or fresh cream cheese. 



