Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1909-09-27

seem destined to know by experience
hat at times fresh guavas make
florida Strawberries taste pale by
contrast, while many peaches aren't
to be mentioned in the same hour with
certain cooked combinations of the
,uava If ever the fresh guavas ar"
shipped north the novelty makers and
aterers to jaded summer palates will
ave several rarely good offerings
lutte in the line with the towns
astes.
The winter fruit is more tart than
he regular crop due in the summer.
But the between seasons guava il
much sought after by the older jelly
makers for it's superior results in
Jelly.
In the summer come the cattelya
;uavas, red and yellow varieties, both
lbout the size of good-sized cherries.
rhe yellow ones are not used much
Except for eating raw, but if properly
preserved they would be a formidable
wal of the average plum of COM
nerce. But the supply is not large.
The red cattelya is frail thing that
will not stand even three miles to
market in a jounce wagon without
turning to mush, but eaten off the
push with eyes closed it is easy 20
1hink one has smooth strawberry or
n some cases a fat, sweet cherry.
The guava can be made to fill a big
place in the cooks list. 1t is pretty
Door sort of man who doesn't cuddle
]own to a fine apple dumping, ac-
'ording to restaurant statistics. But
when those dumping men meet =
suava dumping as built by real
Florida guava belt housewife they
will wonder just why they ever
though they knew what dumplings
,ught to be. In rolypoly with plenty
II sauce made from the juice of the
ruit they are just as interesting.
1t seems sometimes as if there were
IS many kinds and fiavors of the COM
non guava as there are bushes and
trees Sometimes they grow as big as
large lemons, though the usual one is
more like a medium sized peach. The
'kin is smooth and should be taken
,ff. The inside is much like tomato.
80 far as the distribution of seeds and
1esh. only the seeds are apt to be very
hard and where they are many they
should be removed and only the flesh
lext the skin eaten, the seeds and skin
being cooked to obtain the juice for
iellies and sauces
Nobody was ever heard OF born with
4 taste for guava, but a few of the
vatermelony pine inside ones peeled,
-clieved of their seeds, cut up. sugar.
ID. allowed to stand two or three
hours and then served with whipped
cream will make anyone almost want
to forget the average strawberry or
peach Peeled seeded and cooked
with dropped dumplings. the old New
Englander recalls the genuine old-time
peach slump.
It is in a shortcake, one of the kind
the man always means when he says
short cake that the fresh guava
shines. 1t isn't necessary to have Ill
the watermelony pink ones for this.
Indeed, few of the salmon tinted
ones, portion of the smaller kind,
tasting like a Whit of all the sweet
spices of the Indies. and just few of
the pure snow white ones all cut up
and mixed are extra nice.
AS for guava tarts, it is a shame Il
certain Sixth avenue pastry cook, who
for quarter century has been MAX
ing the finest tarts in the town, can't
add them to his list. Sweet guavas
make a pie that is a cross between 4
peach and apple pie, the tart ones re-
sulting quite like a rhubarb and popu-
larly supposed to be wholesomely
medicinal. In mince pies they often
take the place of apples. and it is 4
pretty nice pie even if the temperance
laws do put brandy out of reach.
The aged vinegar from the guavas
has a peculiar flavor that makes fruit
or a plain green salad new thing.