The Goodly Guava


to each cup of pulp-according to sweetness or acidity-and set
aside. Place pulp in a smooth, heavy aluminum pan and cook
quickly, stirring as needed until thick. Then add sugar (and
spices if liked) and continue cooking until as heavy as desired.
After sugar is added, the mixture requires constant attention.
Butter may be made, of course, from pulp left from jelly drip.
This gives a darker colored product than that made from the
fresh fruit and a more "fruity" flavor that is preferred by many
to that made by the above method.

 Guava Paste No. 1
 1 part sugar 2 parts guava pulp
 The pulp or pomace left from the jelly drip or the pulp from
the fresh guavas may be used. Put through dilver or fruit press
to remove seed. Measure. Cook until thick; add sugar and cook
until the mass clings to spoon as it is stirred. The paste will
require constant attention as it nears the finishing point. A
wooden paddle having a square edge is decidedly better than a
spoon for stirring. The faster the product is cooked the clearer
it will be. It is possible, however, to bake it in a slow oven with
an occasional stir. This gives a very dark color.
 The paste should be cooked until it is so stiff that when the
paddle is drawn through it the mass will not readily flow together
again. The paste may be molded, cut in squares, placed on card-
board and wrapped in waxed paper or, preferably, in cellophane-
first covering the cardboard with cellophane or waxed paper. It
may be molded in small wooden or tin boxes, lining the boxes
with carefully fitted oil paper.
 The pulp should be canned in season and the paste made only
 as needed.
 Guava Paste No. 2
 1 qt. canned guavas, juice and fruit
 1 cup sugar
 Drain juice from fruit and rub pulp through a sieve. Cook
 sugar and drained juice until a few drops, tried in cold water, will
 crack. Add pulp and continue cooking until the mixture follows
 the spoon around in a pasty ball. Spread in an oiled pan about 1/
 inch thick. Let stand for a day or so to become stiff, then cut
 in cubes, strips or fancy shapes, and roll in granulated sugar.
 If paste is a little soft a second dusting of sugar may be needed.
 Allow a day for drying between the coatings.