The Goodly Guava


 To each quart pulp, add 1 level tablespoonful each of salt and
ground mustard; 1/2 tablespoonful each whole pepper, allspice,
cinnamon, cloves, celery seed (tied loosely in cheesecloth rag).
Simmer until thick, then add 1 cup strong cider vinegar and 1
cup sugar and cook until thick and smooth. Let stand over night.
In the morning, if too thick, reduce with vinegar to right .con-
sistency; reheat to boiling; bottle and seal while hot.

 Guava Chutney No. 1
 3 lbs. prepared guavas 3 lbs. tamarinds
 3 lbs. brown sugar 3 pods chili pepper, dried
 2 lbs. raisins 2 cloves garlic
 1 pt. pimiento 1 lb. onions
 1 lb. green ginger Y4 cup white mustard seed
 1 tbsp. each ground allspice, 1% cup celery seed
 cloves, cinnamon, salt 14 tbsp. pepper
 Remove fibrous hulls from tamarinds and soak pulp in 2 quarts
 of best vinegar, stirring often to dissolve the pulp from the seed.
 When pulp is dissolved, run through fruit press or colander to
 remove seed. Put guavas, from which seeds have been removed,
 through the medium knife of the food chopper. Put the raisins
 through the same chopper. Use the finest blade for the green
 ginger, peppers, garlic (or onions) and mustard seed. Mix all
 ingredients together and boil 30 minutes. Let stand over night.
 Reheat to boiling, re-season if needed, and pour in hot, sterilized
 jars and seal at once.

 Guava Chutney No. 2
 5 lbs. guavas 1 clove garlic
 3 lbs. sugar 1 lb. onions
 2 qts. best vinegar 1/2 tbsp. mustard
 2 lbs. seeded raisins 1/2 tbsp. powdered sugar
 2 tbsp. salt 3 small hot peppers
 2 tsp. each cinnamon and cloves
 Put guavas through fruit press to remove seed. Boil until
 smooth and thick. Put raisins, onion, garlic through food chop-
 per. Add these and sugar, vinegar, and seasonings. Cook until
 thick, stirring occasionally, and let stand over night. Reheat,
 seal boiling hot. Hold several weeks before using.
 Chutneys are of East Indian origin. True chutneys are a hot,
 sweet, spicy mixture, flavored largely with ginger and the ingre-
 dients minced fine. Proportions seem very capricious and the
 pungency and spiciness may be easily regulated to suit the taste.
 The tamarind (Tamarindus indica), a beautiful leguminous
 fruit tree whose brown pods contain a pulp rich in sugar and