Fruit recipes

This is a heavy, pasty jelly much esteemed as a delicacy. Use for the unripe fruit three-fourths its weight in sugar. Cook the sugar in a separate vessel with water equal in quantity to the sugar, reducing to a heavy syrup. In another vessel cook the sliced, unpeeled ripe guavas with a little water till quite soft; then strain through coarse sieve and cook again slowly in double-boiler. When the mass is a thick paste add the boiling syrup to it and cook until it begins to candy when dropped in iced-water. Line tin boxes with white or oiled paper and fill with the paste. Serve for breakfast or for dessert, in latter case with accompaniment of Edam or fresh cream cheese. GUAVA MARMALADE Cook as for jelly, pressing through coarse sieve when soft. Cook up again with equal quantity of sugar, adding juice of one lemon to each pint of pulp. When thick place in jars. GUAVA PRESERVE Peel and halve ripe guavas, removing seeds with pointed spoon. For each pint of fruit add one pound of sugar and three-fourths pint of water. Cook together until the syrup candies slightly in cold water, then add fruit and cook till translucent. GUAVA SWEET PICKLE Make a syrup of three pounds of sugar to each quart of vinegar and six pounds of fruit, adding a teaspoon each of allspice, mace, cloves, and cinnamon. Simmer half an hour, skimming the while, then drop into it the whole fruit, peeled (ripe but very firm), and cook slowly until tender but not too soft. Remove fruit and cook syrup alone till thick, then pour, boiling hot, over the fruit, packed in jars for sealing. GUAVA CATSUP Slice ripe guavas and cover with cold water. Let simmer till soft, then rub through colander and coarse sieve (both). To each four quarts of guava allow four small tablespoons each of salt and ground mustard; one each of pepper, allspice, and celery seed (the latter in a small bag). Simmer slowly in a quart of strong vinegar for four hours. Stir carefully and frequently to prevent burning. This should cook down thick and smooth. Set aside at the end of four hours and let stand over night. When cool, if too thick add vinegar till of right consistency, then re-heat to boiling point and bottle while hot, sealing tight. 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, straining 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 occasionally (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