The Goodly Guava


 Cut the marshmallows up fine and let stand in fruit juices.
Place unbeaten egg white, cream of tartar, sugar, and water in
top of double boiler. While the water boils vigorously underneath,
beat with a rotary beater until the mixture is white and fluffy.
Stir in marshmallows and fruit mixture. When cool, add whipped
cream just before serving. This sauce is delicious.

 Guava Kutchen
 1 cake compressed yeast 14 cup of butter
 1 cup scalded milk 12 cup of sugar
 2 eggs 14 tsp. salt
 1 tbsp. sugar 1 pt. guava shells
 3%8 cups of flour Cinnamon
 Dissolve yeast and sugar in lukewarm milk. Add one and a
half cupfuls of flour to make sponge and beat until smooth. Cover
and set in warm place until light, about three-quarters of an hour.
Cream butter and sugar and add to sponge with eggs well beaten,
salt and remainder of flour, or enough to make a soft dough.
Knead lightly. Place in a well-greased bowl. Cover and set aside to
rise for about two hours or until double in size. Roll half an inch
thick. Place in two well-greased shallow pans. Brush with but-
ter; sprinkle with sugar. Pare large guavas, cut in halves length-
wise, then quarters and remove seeds. Press guava quarters into
dough; sprinkle with sugar and dust lightly with cinnamon. Cover
and let rise about half an hour. Bake 25 minutes at 350-400
degrees F. or until well browned. It may be necessary to cover
with pan for first 10 minutes that the guavas be thoroughly
cooked.
 Guava Tea Ring
 1 to.2 cakes dry yeast, soaked in % cup butter
 1 cup milk scalded and cooled /2 tsp. salt
 % cup guava preserves 2 eggs
 I tsp. lemon juice Flour, about 6 cups or more
 1/ cup lukewarm water
 Prepare this dough late in the afternoon or early evening.
 Break and soak yeast cake in water. When soft add it to luke-
 warm milk. Cream together butter, sugar, and salt. Add beaten
 eggs, guava preserves and lemon. Blend this with yeast mixture.
 Thicken with flour until so thick it may just be beaten with a
 heavy spoon, then add enough flour so that it may be kneaded.
 Do not make too stiff. Beat hard until bubbles form or knead
 until smooth. Place in greased bowl; cover well and let rise over-
 night in moderately warm place.
 Early next morning, or when dough has fully doubled its bulk,
 turn dough onto lightly floured board. For each cake take 16 oz.