" THE PIPPINS OF THE JOHN REAL DEMOCRACY, (MESSRS. MORRISSEY, O'BRIEN, AND FOX,) GETTING THEIR LAST SQUEEZE FROM GOVERNOR HOFFMAN.

FRUIT.Apples (golden and Dutch pippins), grapes, medlars, nuts, oranges, pears (Bon Chrétien), walnuts, dried fruits (foreign), such as almonds and raisins; French and Spanish plums; prunes, figs, dates, crystallized preserves.

FRUIT.Apples (golden and Dutch pippins), grapes, medlars, nuts, oranges, pears (Bon Chrétien), walnuts, dried fruits (foreign), such as almonds and raisins; French and Spanish plums; prunes, figs, dates, crystallized preserves.

The best table, or eating apples, are the Margarets for early use; the Kentish codlin and summer pearmain for summer; and for autumn, winter, or spring, the Dowton, golden and other pippins, as the ribstone, with small russets.

Well wash the pippins, and put them into 1 quart of water with the above proportion of cinnamon and ginger, and let them stand 12 hours; then put these all together into a stewpan, with the lemon sliced thinly, and half the moist sugar.

When fresh fruit cannot be obtained, dried and foreign fruits, compotes, baked pears, stewed Normandy pippins, &c. &c., must supply its place, with the addition of preserves, bon-bons, cakes, biscuits, &c. At fashionable tables, forced fruit is served growing in pots, these pots being hidden in more ornamental ones, and arranged with the other dishes.(See coloured plate W1.)

Compôte of Normandy Pippins.

He had a basket of Newtown pippins for the schoolmarm.

Consequently, there never was such a collection of crude pippins and half-grown windfalls as our native literature displays among its fruits.

Sweet fruits are best, as sweet cherries, plums, sweet apples, pearmains, and pippins, which Laurentius extols, as having a peculiar property against this disease, and Plater magnifies, omnibus modis appropriata conveniunt, but they must be corrected for their windiness: ripe grapes are good, and raisins of the sun, musk-melons well corrected, and sparingly used.

Then there is no one who has so sure an ear for "the chimes at midnight," not even excepting Mr. Justice Shallow; nor could Master Silence himself take his "cheese and pippins" with a more significant and satisfactory air.

Then there is no one who has so sure an ear for "the chimes at midnight", not even excepting Mr. Justice Shallow; nor could Master Silence himself take his "cheese and pippins" with a more significant and satisfactory air.

'Indeed, then, if he comes out,' said the wife, 'I shall be very glad to see him at Plum-cum-Pippins.'

But Julia, who seemed to prefer the paternal mansion at Babington to her own peculiar comforts and privileges at Plum-cum-Pippins, declared that she didn't believe a word of it; and aunt Polly, whose animosity to her nephew had somewhat subsided, was not quite inclined to accept the statement at once.

Sometimes, as he had heard Mr. Smirkie inveigh against the enormity of bigamy and of this bigamist in particular, he had determined that some 'odd-come-shortly,' as he would call it, he would give the vicar of Plum-cum-Pippins a moral pat on the head which should silence him for a time.

'Some woman might come up in Plum-cum-Pippins and say you had married her before your first wife.

He was very anxious that they should be married again, and with great good-nature offered to perform the ceremony himself either at Plum-cum-Pippins or even in the drawing-room at Folking.

and pippins too!!

The following sorts may be specially recommended:For heavy soils, Duchess of Oldenburgh, equally suitable for cooking or dessert; Warner's King, one of the best for mid-season; and King of the Pippins, a handsome and early dessert apple.

Lemon apples Baked pears Baked quince Pippins and quince Baked apple sauce Baked apple sauce No. 2 Apples stewed whole Steamed apples Compote of apples

PIPPINS AND QUINCE.Pare and quarter nice golden pippins, and cook in boiling water until reduced to a jelly.

PIPPINS AND QUINCE.Pare and quarter nice golden pippins, and cook in boiling water until reduced to a jelly.

" Let us extract the way "to make Black-caps":"Take a dozen of good pippins, cut them in halves, and take out the cores; then place them on a right Mazarine dish with the skins on, the cut side downwards; put to them a very little water, scrape on them some loaf sugar, put them in a hot oven till the skins are burnt black, and your apples tender; serve them on Plates strew'd over with sugar.

Let them boil till they are clear, scum them and take them off, and let them stand two hours; then set them on again and boil them, and when they are thoroughly preserved, take them up and lay them in glasses; boil your syrup till 'tis thick; and when 'tis cold, put in your plumbs; and a month after, if your syrup grows thin, you must boil it again, or make a fine jelly of pippins, and put on them.

Now for the pippins for it, yellow they are, holding summer yet; and a few drops of that brandy in the window, every drop shining and warm: that'll put a soul into it, andHe stopped before the confectioner's: just a moment, to collect himself; for this was the crowning point, this.