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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.