THE GUAVA 293 



GUAVA CHUTNEY 



To five pounds of guavas, peeled and crushed free of 

 seed, add two pounds of brown sugar, and two quarts of 

 strong vinegar. Simmer till smooth and thick then add 

 two pounds chopped, seedless raisins, a small minced 

 onion, (or head of garlic) and let come to a boil. Remove 

 immediately at this point and add one and a half tablespoons 

 (small) each of powdered ginger and mustard; four of 

 salt, and two small chopped red-pepper pods. Stir well and 

 let stand over night. In the morning stir again, place on 

 stove and bring to boiling point, then bottle or put in 

 jars, sealing tight. 



GUAVA SYRUP (For Iced Drinks or Pancakes) 



Make as for guava preserves, but including seeds, strain- 

 ing off the syrup and bottling while hot. Seal well. Dilute 

 when required for use. 



GUAVA SHRUB (For Iced Drinks) 



To six quarts ripe, sliced guavas add one quart of water 

 and two and a half ounces tartaric acid or one quart strong 

 vinegar. Let stand twenty-four hours, stirring occasion- 

 ally (Do not let it ferment), then strain, add a pound of 

 sugar to each pint of juice, scald for half an hour, and 

 bottle while hot. 



GUAVA BRANDY 



See Peach and Cherry Brandies. 



GUAVA WINE 



Make as for Mulberry Wine. 



GUAVA VINEGAR 



Save all parings and seeds from fresh or cooked guavas 

 and place in stone jar, covering with cold water. Over 



