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The Sour Sop

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 Citron Melon in Jelly.)