In pulpy fruits, the cells may be easily separated one from the other; and within the cells are smaller cells, commonly known as pulp.

The pulp of roasted onions, with oil, forms an excellent anodyne and emollient poultice to suppurating tumours.

In France this manufacture is carried on pretty extensively, and five hundred pounds of the tubers will produce twelve quarts of spirit, the pulp being given to cattle.

Those who generally digest vegetables with difficulty, should eat them reduced to a pulp or purée, that is to say, with their skins and tough fibres removed.

Turnips should be cut in rather thicker slices than carrots, on account of the former boiling more quickly to a pulp than the latter.

It is not the sugary pulp which is indigestible, but its fibrous network that resists the action of the gastric organs.

INGREDIENTS.1/2 lb. of apple pulp, 1/4 lb. of sifted sugar, 1/4 lb. of butter, 4 eggs, the rind and juice of 1 lemon.

INGREDIENTS.1/2 lb. of the pulp of apples, 1/2 lb. of loaf sugar, 6 oz. of butter, the rind of 1 lemon, 6 eggs, puff-paste.

Peel, core, and cut the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp.

Weigh the pulp, and to every 1/2 lb.

Mode.Pare, core, and cut the apples, as for sauce, and boil them until reduced to a pulp; then add the butter, melted, and the eggs, which should be well whisked.

The grated pulp is sifted into a quantity of water, from which it is afterwards strained and dried, and the sediment thus produced is called arrowroot.

Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants in the above proportion; mix all well together, and put it into a well-buttered pie-dish.

Boil the carrots until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter.

Straight across the open space of the circle he raced as he had never run before, and while the others stood frozen, while the man with the rope tugged futilely, Bull came in front of the stallion as Diablo whirled to smash his late rider to a pulp.

He had not allowed for the fascinations of the ladyfascinations so alluring that even I, a middle-aged Father of a Family and Justice of the Peace, was instantly reduced by them to the softest moral pulp; and he had not allowed for the Puckish glee with which I welcomed the tale, rolled it round in my wicked fancy, and bent its ramifications into an orderly narrative.

Crush in kettle one layer at a time and boil, stirring frequently, until juice is extracted from pulp.

Second Extraction Return fruit pulp to kettle, add barely enough cold water to cover it, bring slowly to boiling point, stirring to prevent burning on; cook 5 minutes, drain and finish as for first extraction, boiling 5 minutes before adding the sugar.

Loosen pulp and remove and discard seeds, membrane and toothpicks.

Sprinkle pulp of each half with 1 cream peppermint, broken in pieces, and chill.

TOMATO JELLY Heat to boiling point in agate saucepan 1 cup tomato juice and pulp 2 tablespoons mild vinegar 1 tablespoon gelatin 1/2 tablespoon sugar Bit of bay leaf 1 slice onion 1 tablespoon lemon juice, and leaves from 1 stalk celery.

QUICK ORANGE MARMALADE Remove skins in quarters from 2 oranges and 1 lemon, close to the pulp.

Break up pulp and remove seeds.

Mix cooked pulp with rinds.

Measure 2 cups of mixed rind and pulp, adding water if necessary to make up this amount.