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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. I 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. I 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