Fruit recipes

French dressing. Mayonnaise is, however, sometimes preferred. As with other fruits variety almost without end may be made by adding celery or nuts, other fruits or delicate vegetables. GUAVA WITH MACARONI For this use only the very tart fruit. Peel and put pulp through sieve. In one pint of pulp rub smooth a teaspoon of flour with a teaspoon of butter, and salt and pepper to taste. (A little lemon juice will be necessary with the milder varieties.) Bring this to scalding point in double-boiler. Have ready plain boiled macaroni cut in inch lengths; drain and add the prepared guava. Place in baking-dish, sprinkle breadcrumbs and bits of butter on top, and bake in quick oven fifteen or twenty minutes. GUAVA FRITTERS Peel and slice thick the fruit (removing seeds). The lengthwise slices are best where seeds are prominent. Dip in fritter batter (see Introductory Recipes) and proceed as for other fruit fritters. GUAVA SHORTCAKE Make a sauce (as above), preferably with the uncooked fruit, and serve as for Strawberry Shortcake. (See also Introductory Recipes.) GUAVA COBBLER See Peach Cobbler. GUAVA BROWN BETTY Make as for Apple Brown Betty. (See ‘‘The Apple.”’) GUAVA DUMPLINGS See Apple and Lemon Dumplings. GUAVA ROLY POLY See Apple Roly Poly. GUAVA CUSTARD To the yolks of three whipped eggs add three cups guava pulp, one pint of milk, a little orange peel, two teaspoons cornstarch, a pinch of salt, and sugar to taste. Bake in cups or pastry shells, in pudding-dish unlined or cook in double-boiler with care (as with all custards) and pour into heated glass dish. OTHER DESSERTS ‘ Guavas may be used with all of the foundation formulas given in Introductory Recipes and will be found very delicious with gelatine and other delicate concoctions as well as in tarts, etc. For all ices the guava is particularly satisfactory. For these the syrup may be used as. well as the preserved forms put through a sieve so that they may be had out of season as well as when the fresh, crushed fruit is at hand. GUAVA JELLY No. 1 A good general rule in guava-jelly (more than with almost any other fruit) is to avoid that which is ‘‘ dead ripe.”’ Never use the entire quantity of mature guavas. To make in small quantities is best and an excellent plan is to save the parings and seed centres for a day or two from fruit used for sauce or desserts. For Jelly No. 1 use half the quantity of ripe guavas and half those which are well filled out but not quite turned in colour: not thoroughly mature. If the whole fruit is used slice it, cover bottom of preserving kettle with cold water, and simmer till soft. Strain through jelly-bag (never squeeze); boil the juice rapidly twenty minutes with or without the juice of half POMEGRANATES THE SWEET SOP OR SUGAR APPLE THE SOUR SOP 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. 2 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. Foreach 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 cen Melon in Jelly.) CATTLEY GUAVA JELLY — The Cattley may be used in its mature or immature stages, its general tartness precluding the necessity generally of using lemon juice withit. Proceed otherwise as with any regular fruit jelly, using sugar pint for pint. GUAVA PASTE