What to do with Fruit Pulp.
When making jellies with crab apples, quinces, peaches, etc., there is always a great deal of pulp left. The thrifty housekeeper does not like to throw this away, although all the fine flavor of the fruit has been extracted with the juice. If fruit be plentiful and cheap, it will be economy to throw this impoverished pulp away; if, on the other hand, fruit be high and scarce, add some fresh fruit, sugar, and water to the cooked pulp, and boil until a smooth marmalade is formed.
Cooked quince may be combined with fresh tart apples, sugar, and a little water. While the mixture is hot, can it, and it will be found good for pies and other uses when the fresh fruit is scarce.