HOW TO USE THEM. 



179 



nouDced as if spelled chee-chee. Over the peelings oft wo small 

 pine-apples, pour one quart of boiling water ; allow it to steep 

 until cold ; then sweeten to taste, strain and bottle, corking 

 tight ; tie down the cork and place the bottle on its side ; if 

 placed in a warm place, it will be ripe in twenty-four hours. A 

 small piece of ginger placed in each bottle will improve the 

 flavor. The whole pine-apple, chopped, can be used, if desired. 



PINE-APPLE-ADE. 



Boil the pine-apple or skins, allow liquid to cool, then strain, 

 add lemon or lime-juice, and sweeten to taste. 



Recipes for making a preserve and for candying pine-apples 

 being found in all cook-books, we will not repeat them here. 



GUAVAS — GUAVa JELLY. 



This is a jelly that has a world-wide reputation, although 

 the Havana article, so familiar to the public, is really no jelly at 

 all, but the fruit stewed down to a smooth mass — a marmalade, 

 in fact. True guava jelly, as made by the following recipe, is 

 as clear and beautiful as crab-apple or quince jelly, and varies in 

 col©r from a pale amber to a light claret, according to the 

 varieties of the fruit : Either the parings, or the whole fruit 

 (ripe, but not too ripe), cut up, may be used. It is a good plan, 

 when paring guavas for the table (like peaches eaten with sugar 

 and cream), to put the skins into a small kettle, with also the 

 centres of the fruit, containing a majority of the seeds, and make 

 jelly of them, a few glasses at a time, as the guavajellies, best in 

 small quantities. Put just enough water in the kettle to keep 

 the fruit from burning before the juices are extracted. Let it 

 boil for an hour or more, until well cooked, then strain throuo-h 

 a rather coarse bag ; do not squeeze it at all, or if you do, strain 

 again through a fine cloth, measure the juice, let it boil a few 

 moments, then add granulated sugar, one and a half measures, 

 to each one of the juice, and the juice of one or two lemons ; skim 

 carefully, watch closely, and the moment it ropes, or falls in 

 large drops, remove and place in glasses. 



