The Goodly Guava


 Guava Brown Betty
 1 cup sugar /4 cup water
 1 tsp. each cinnamon and 3 tbsp. lemon, lime or
 nutmeg calamondin juice
 2 cups bread crumbs 2 cups guavas, seeded and
 1/ cup butter cut in small pieces
 Blend the sugar, spices and lemon rind. Mix crumbs and butter
lightly with fork. Cover bottom of buttered pudding dish with
crumbs and add 1/2 of the guavas. Sprinkle with the sugar mix-
ture; repeat, cover with remaining crumbs. Mix the water,
lemon juice, and pour over. Dot with bits of butter and bake in
a moderate oven (350 degrees F.) for 45 minutes. Cover at first
to keep crumbs from browning too rapidly. Serve with cream
and sugar. Will serve about eight.

 Guava Roly Poly
 2 cups prepared guavas 3 tsp. baking powder
 2 cups flour 4 tbsp. shortening
 1" tsp. salt 1 egg, beaten
 2 tbsp. sugar '2-% cup milk
 1/2 tsp. each cinnamon and nut-
 meg mixed
 Sift dry ingredients. Cut in shortening until mealy in appear-
ance. Add beaten egg and milk and blend. Toss on floured board
and roll out about 1/4 inch thick. Brush with melted butter or
other fat.
 Spread dough with guava mixture, sweetened and spiced. Dot
with butter. Roll up as for jelly roll. Place in greased pan and
bake in a moderate oven (375 degrees F.) for 20 minutes. Serve
with favorite pudding sauce, or hard sauce.

 Guava Duff
 Peel and remove seeds from enough guavas to cover bottom of
8 inch pudding pan 1 inch deep. Add sufficient water to nearly
cover. Sprinkle with: 1 cup sugar, dot with 2 tablespoonfuls
butter and 1 tablespoonful lemon juice. Dust lightly with nut-
meg or cinnamon. Place in oven and allow to cook while the
batter is being mixed.
 Put in mixing bowl:
 1 cup flour 2 tbsp. butter
 1 tsp. sugar 2 tsp. baking powder
 %' to %3 cup milk or water,-
 enough to make thick batter
 Mix and sift dry ingredients. Add shortening and liquid; beat
and pour over guavas. Bake in moderate oven 40 minutes. Serve
with cream or lemon sauce.
 -Contributed by Mrs. Delaware Kraemer, Eustis, Florida.