1931 Cuban Cookery by Blanche Z de Baralt

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others, such as Edam or American. It is a hne combination. These prepa– rat.ons of guava can be done at home, but they very seldom are. There are important factories that prepare them well and inexpensively. There are many qualities, of course. One should be careful to ask for crema de guayaba, which is lighter in color and finer in texture than the cheaper kind, being made from refined white sugar and the pulp of the guava, whereas the inferior kind is made with brown sugar and the whole fruit, crushed– probably skin and all. This is popularly called coraz6n de condenado - (heart of the damned) on account of its dark color. Guava paste or guava jelly and Havana ciga s are the classical presents brought to one's friends from Cuba. They are always acceptable.

FRUITS IN SYRUP. (Frutas en almibar)

Most cuban fruits can be prepared in syrup. A heavy syrup is made in the proportion of one cup of water for two of sugar which should boil until thick; then the fruit (equal weight of