FLORIDA »STATE HORTICULTURAL SOCIETY. 
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Marmalade —True marmalade is made 
with only fruit pulp and sugar in propor¬ 
tion of one pint of sugar to one quart of 
pulp . Cook the fruit as for making jelly 
(which see), and rub it through a col¬ 
ander to remove the seeds. Rinse the 
preserving kettle with cold water before 
putting the pulp into it, in order that there 
may be a slight coat of moisture on sides 
and bottom. Put in the guava pulp and 
sugar together and boil this for about an 
hour. Pour into well sterilized jars and 
seal. It may be kept also in jelly glasses 
covered with parafine. 
Guava Cheese —I did not succeed with 
this until I obtained the pulp from a jelly 
factory. Use two cups of sugar to three 
of pulp. Cook as directed for making 
jelly and cover tumblers with parafine. 
This will slice like cheese and is most de¬ 
licious having the rich guava flavor. 
Sweet Pickle —Peel the fruit and re¬ 
move the pulp, as for canning No. 2. 
1 cup vinegar 
1 cup sugar 
Spices to taste 
Boil the liquid and pour over fruit. Let 
this cool and repeat the operation until 
the fruit is tender. Seal up in sterilized 
jars. 
Toast —This makes a most delicious 
dish for breakfast as well as for dessert. 
Peel and cook the fruit. Sweeten to taste 
and pour hot over buttered toast. 
Dumpling No. 1—Place one pint of 
fruit in porcelain kettle; sweeten to taste 
and when about half tender drop in 
biscuit dough. Serve with cream or sauce 
made with sweetened guava juice thick¬ 
ened with cornstarch or mock cream 
(which see). 
Dumpling No. 2—Make a biscuit 
dough with 
1 cup flour 
1 teaspoon baking powder 
1 teaspoon lard 
Milk to soften 
Roll and cut into squares. 
In the center place handful of peeled 
guavas from which seeds and pulp have 
been removed and placed to cook. Roll 
the dumplings up and place in baking 
dish where the juice strained from the 
pulp added to one-fourth cup of sugar 
and 1 teaspoon butter are boiling. Bake 
fifteen minutes (?) basting frequently. 
Serve with sugar and cream, guava 
sauce, or mock cream. 
Mock Cream —This makes an excellent 
substitute for whipped cream. 
2 tablespoonfuls sugar 
1 pint milk 
2 tablespoonfuls cornstarch 
Heat the milk and sugar to boiling, 
add the cornstarch wet in cold water and 
cook two minutes stirring constantly. 
Pour this over well beaten whites of two 
eggs and beat until cold. 
Sauce — 
1 cup strained guava pulp 
y 2 cup of sugar 
1 tablespoon cornstarch 
Boil pulp and sugar and add cornstarch 
wet with cold water. Boil two minutes- 
stirring constantly. 
Roly-Poly — 
1 quart guavas 
1 cup sugar 
1 cup water 
1 tablespoon butter 
Peel the fruit and remove the pulp 
from meat. Boil the pulp and water and 
strain into baking dish. Add sugar and 
