The encyclopaedia of practical cookery

GUARANA.— In some of the states of South America a drink containing more theine than tea is made from the seeds of the Guarana ( Paullinia sorbilis). The ripe seeds are pounded in a hot mortar, formed into a thick paste with water, and moulded into flat bricks or cakes, or formed into rolls like sausages. When dried, they are grated down, and then resemble powdered cocoa, being drunk as such with milk and sugar. GUARAPO . — A drink greatly in favour with the lower classes of Venezuela. It is made from the juice of the sugar cane, diluted with water, and allowed to undergo an alcoholic fermentation. GUAVAS. — The name given to this famous fruit by Europeans is probably a phonetic corruption of the native word Guayaba, pronounced very broadly. The tree (Psidimn Guava ) upon which they grow is found wild in tropical America and the West Indies, and has been introduced and become naturalised in India and other Eastern countries. There are two kinds of Guava, commonly known as bearing delicious fruit ; the one bears apple-shaped Guavas (see Fig. 902) and the other pear-shaped, the fruit resembling each other in other particulars. These are best known in Europe preserved as jellies, but they are sometimes produced in great profusion and good quality in British liot-houses. Guavas are described as having a thin, bright yellow rind, with a yellowish or reddish pulpy flesh, which has a pleasantly acid-sweet flavour, not unlike a combination of raspberries and strawberries. Unfortunately, all attempts to import the ripe fruit to this country have hitherto failed. For details respecting Culinary Processes , Utensils , Sauces , etc., referred to, sec under their special heads Guavas — continued. Guava Cheese. — Peel and cut into quarters about a hundred Guavas, wash them well in cold water, then put them into a saucepan with sufficient water to cover, and boil for about two hours, or until they are perfectly tender. Strain off all the liquor (which can be used for making Guava jelly), rub the pulp or fruit through a fine sieve into a saucepan, add the juice of ten large limes and sugar to taste, and boil over a clear fire until the preparation is of such a consistence that the spoon will stand upright in it. Turn the cheese into a well-buttered mould, dry it in the oven, turn it out on to a dish, and serve. A slight colouring of cochineal is an improvement. Fig. 902. Apple-shaped Guavas. Guava Jelly. — Peel and cut into quarters a hundred or so ripe Guavas, plunge them into a bowl of water, wash thoroughly, put them into a saucepan with sufficient water to cover, and boil for about two hours, or until they are perfectly tender and break easily when touched. Strain through a fine sieve, pressing the fruit so as to obtain as much as will come through easily, letting it drip for a day or so if required. Pour the juice into a preserving-pan, and boil well, skimming frequently; add gradually sufficient sugar to sweeten, boil for a few minutes, squeeze in the juice of ten large limes, boil until all the scum has risen and the jelly clear, pour it while warm into jars, cover them over securely, and let it get cold. It is then ready for use.