... or cold. APPLE MARMALADE.—Pare and cut the apples into small pieces weigh, and put thern into a pan, add- ing half a pound of sugar for each pound of apples; add a stick of cinnamon, and the juice of a lemon place on a brisk fire when the apples are reduced ...

... roast haunch of venison; pheasants ; partridges; groueo r; neccaroni and gratin ; Snowdon and plum puddings; fruit jellies; peach creams ; apple tarts peach tarts ; vol au vents of fruit ; French pastry ; dessert. There were about 115 present. THE PBOCESSIOf ...