Fry 1 large onion in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of chopped parsley, salt and pepper.

add 1 gallon of cold spring water; let these remain for 3 days, stirring 3 or 4 times a day; and, on the fourth day, press the pulp through a hair sieve; put the liquor into a tub, and to every gallon put 3 lbs.

Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil the pulp with the soup, which should be of the consistency of pea-soup.

PULP SUCCOTASH.Score the kernels of some fresh green corn with a sharp knife blade, then with the back of a knife scrape out all the pulp, leaving the hulls on the cob.

Certain species of this fruit contain a pulp with a delicious perfume and flavour.

He squeezed out pulp of the berries, and then made a chirping sound, when the bird opened his mouth, and he fed him with the soft pulp, and threw away the skins.

A dish to receive the juice should be placed underneath the bag, which should first be wrung out of hot water, and the scalded fruit, a small quantity at a time, turned in; then with two large spoons press the sides of the bag well, moving the fruit around in the bag to get out all the juice, and removing the pressed pulp and skins each time before putting in a fresh supply of the hot fruit.

Strain through a sieve, rubbing the apple pulp through, but leaving cores, etc., behind.

GRAPE-FRUIT COCKTAIL Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds.

Mix cooked pulp with rinds.

About 3/4 hour to boil the carrots; 5 minutes to simmer the pulp.

At Naples a curious variety of lemon is exposed in the streets for sale, having externally the exact colour and shape of an orange, except that at the stalk end is a depression, and on this a prominence, as in the lemon, but within having the pale pulp of the lemon, and sweet juice.

It will be much easier for you to heat the pulp before straining.

Skin the oranges, remove as much of the white pith as possible without injuring the pulp of the fruit; pass a thread through the centre of each orange, dip them into the sugar, and tie them to a stick.

Strain, add the juice of the six lemons, carefully leaving out the pulp and seeds; boil ten minutes, and bottle.

Sometimes it is used in making paper pulp.

Choose ripe tomatoes, put them into a stone jar, and stand them in a cool oven until quite tender; when cold, take the skins and stalks from them, mix the pulp with the liquor which is in the jar, but do not strain it; add all the other ingredients, mix well together, and put it into well-sealed bottles.

Slice the quinces into a preserving-pan, adding sufficient water for them to float; place them on the fire to stew, until reduced to a pulp, keeping them stirred occasionally from the bottom, to prevent their burning; then pass the pulp through a hair sieve, to keep back the skin and seeds.

In the form of its leaves and blossoms it strongly resembles the peach-tree, and is included in the same genus by botanists; but the fruit, instead of presenting a delicious pulp like the peach, shrivels up as it ripens, and becomes only a tough coriaceous covering to the stone inclosing the eatable kernel, which is surrounded by a thin bitter skin.

I would then descant to buyers upon the freshness of the berries wet with the dews of heaven, but my ruse was soon discovered, and people refused to purchase such mucilaginous 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.

The last glow showed a formless pulp, spreading upon the water.

Peel the oranges; remove as much of the white pith as possible, divide them, and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small.

Place both crocks in kettles of hot water over the stove, and heat slowly, stirring the pulp occasionally until the seeds will come out clean.

When soft strain the pulp through a fine wire sieve.