Show 5 Subtleties Par Part of Banquets 17 The subtleties es sometimes s of in old cooker books as p part rt of a banquet were com compositions J either r of pastry pastry sugar suar or made u of different km kinds kinas s of oC vegetables and ard fruits very similar in their forato fora forin h to the compositions in butter or Cf t spun sugar which are shown at expositions ex ti I positions or other occasions They K were placed upon the banquet table to mark the beginnings or ends c of the separate courses and were user all not to be eat eats eaten n. n At the 1 tion banquet of Henry IV of Eng England and andone one of the subtleties was a sitting on her nest another r represented rep rely p resented St. St Catherine with the doctors and the end o of tbs OJ 1 fc banquet was marked by a pea IV peacock i m in full panoply tt |