91 / 156
''
A great many
sw eet s are eaten in
Cuba, some of them
t oo sweet for unac- ·
customed palates
-others excellent
for all .
Eggs are abund–
antly e:niJlloyed, but
the very best desserts
are made of friut and
sugar. The most
popular of all are
the sweets made with
guava: guava paste,
guava jelly and guava
preserves~
either the
fruit halved
(cascos
de guayaba)
or the
marmelade
(guayaba de medio punto).
Guava paste and jelly a re generally
eaten with cheese: cream cheese or