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FLORIDA FEUIT3. 



GUAYA ^IAR3IALADE. 



Follow recipes given in ordinary cook-books for peach 

 niarmaiade, except that the guava pulp should be rubbed 

 through a seive, to get out the seeds. This, however, is not 

 absolutely necessary. 



SPICED GUAVAS — CAXXED GUAVAS. 



Are prepared according to usual recipes for spiced and 

 canned fruits. 



BAXAXAS FRIED BAXAXAS. 



Peel and slice the fruit, sprinkle with salt, dip them in thin 

 batter and fry in butter. Serve imiuediately. 



FROZEN BAXAXA PrDDI>'G. 



Make an ice-cream of two quarts of cr«am, one of milk, 

 and one pound of white sugar ; stir this well together and freeze 

 hard enough to put into a mold ; line the top of the mold with 

 slices of banana about an inch apart ; then a layer of ice-cream ; 

 then another layer of bananas, and a little pounded sweet 

 almonds ; then ice-cream, and so on, until the mold is full ; cover 

 it with a cloth, put on the tin cover tightly, and pack in salt and 

 ice for three or- four hours. Bananas sliced across make a 

 pleasant addition to a dish of grape-fruit. 



GRAPES — WILD GRAPE WIXE. 



The small wild grape that grows wild in such luxuriance 

 in the Florida hammocks, makes an excellent wine, as follows : 

 Mash the grapes in a large tub, or bowl, and let them stand 

 until there are signs of fermentation setting in ; then strain the 

 juice by dripping through a flannel bag. To three quarts of 

 juice add one quart of water and three pounds of light-brown 

 sugar. Put it away in a demijohn, in a moderately warm place, 

 and tie up the mouth closely with a piece of thin muslin. Do 

 not cork until fermentation is complete. 



DOMESTIC GRAPE WIXE. 



Put twenty pounds of ripe grapes in a stone jar, and pour 



