Flesh and wine are indispensable, even though the entertainers eschew both in their private life, and most of the guests daily consume too much of each.

Few have the courage to part with conventional practices when arranging a social function.
American chefs are excellent caterers, and well know how to please the tastes of the American people.

They concentrate on the art of providing dainty dishes, and human ingenuity is heavily taxed by them in their efforts to invent new gustatory delicacies.

The dishes which they place before each guest are so numerous that even a gourmand must leave some untouched.

At a fashionable dinner no one can possibly taste, much less eat, everything that is placed before him, yet the food is all so nicely cooked and served in so appetizing a manner, that it is difficult to resist the temptation at least to sample it; when you have done this, however, you will continue eating until all has been finished, but your stomach will probably be a sad sufferer, groaning grievously on the following day on account of the frolic of your palate.