Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-07-09
EATING AND EATERS.
IT I'd NOT GOOD FORM TO 90 MORE
THAN TASTE AND SIP.

THAN TASTE AND SIP.
II United 70 Smart Dinner, Dine Before
Vol Go-uow Dinners and Banqusts Of
rs,juIous Cost Are Got Up and Served by
Catfrers.
An American author and musician
told In queer little story the other day
that tan like this:
Went to tho opera; sat in box
with two ladies and three men; social
leaders; very swell; felt ont Of place;
heard nothing but talk and chatter;
MISS ID all the singing and music; after
the opera, supper at tho Waldorf; ex-
pecteh that, Of course; went prepared
very hungry; all the dainties Of the sea-
son en the table, but nobody ate; wine
in abundance, all drinking; more talk
and gossip; wouldn't eat alone, so
starvkd; not polite 70 eat nowadays,
I'm ,bld; proper to mince along, taste
a mJrsel and talk; don't like it; no
moreifashionable suppers for mel"
Anbther man, al habitual diner out,
remarked:
"Ihnvariably eat my dinner Mt home
befort going ont to dine. Nobody thinks
If es|ting at public dinner nowadays.
II is Inc height Of i'll breeding! At pri-
yate hinners with ladies he who eats
is vo,ed bore. He mnst sip and taste
and lalk; that's all that is expected of
him. II didn't eat at home I'd starve
to de- th."
Pc,lhaps something in recent years
has altered the belief that the nearest
way DO n man s heart is down his throat.
Hosts used TO feed their guests to put
them lin good humor, to make their Wis
its ag keeable. Everybody at the table
ate aid drank and all went merrily.
Better dinners than those provided
today the world never saw, but they are
not eJten. New York dinners are supe-
rior In many respects to those OF any
other lefty in the world The people have
money and are willing to pay for the
best the market affords, and there Is no
doubt that the New York market Is un-
SURPASSED. There are more refinements,
| too, nj nm American entertainment than
elsewhere. more variety. Still il is well
10 dine at your own table before going
TO tha house Of n fashionable friend. At
the latter you are expected to entertain,
no, I'd partake Of what is set before you.
Leayd that TO the servants or 10 the Gu
terer Rich folk used TO have their own
servants prepare the dinner when guests
were Expected, but nowadays every
tbing1 is left TO the caterer. It is so
muchi less trouble, you know Why
worry for days arranging dinner for
dozen| or two Of ones friends when 1t
can bf better done by the caterer! we
have plenty Of caterers. Some have
growrI rich and proud ON the feasts and
banquEts given by the fashionable set
Whin millionaire wants to give n
dinnel he sends for his favorite, tells
him the number Of guests expected. I'D
vance a few ideas on the general style
Of thu entertainment, names the day
and hlur, and says, II leave everything
10 vorl" The menu is submitted, and,
IL sati Eac.ory, both rs TO price and dish
es. tina preparation goes ON.
The entire dinner is prepared at the
estabI lshment Of the caterer, after
which, OH the day appointed, it is care
fully backed in hampers and boxes and
convc,Ied 10 the house where IL Is TO DO
eaten Most private houses are fitted
| Il al hc
catered chefs do the cooking. Positive
" nothing is left 10 the home cook.
The(caterer takes entire charge OF the
kitchen. Hccould not be responsible for
the dinner otherwise. The dining room
also isl turned over to him, for the din
ner itEelf is scarcely more important
than t4e arrangement OF the table or Ia
bles
Cerihin unwritten rules are followed
in thislrespect. When there are less than
90 pelI sons they are usually seated mt
one Large table, rectangular or round;
but wien that number is exceeded 1t IS
the cutom to use small tables. rs they
can bclbetter served. Six persons To u
table il the rule. The expansion of so
ciety il New York in the last l2 years
has be,|n very great, and the size OF the
privatddinncr has increased enormously.
It usedi to be considered u big thing to
have lb or IL guests, but now 1t Is com
mon enough to have from 20 to 90.
Where receptions few years ago num-
bered from 300 to 400 guests, they now
numbel from 600 to 1000.
The hest Of dinner depends ON the
wines And flowers An excellent dinner
can bc derived for, say, 90 persons at SO
a PLATED the flowers will cost about SIS
and the wines from 81 to Sl5 a head.
At Mrs| Astor's lannon's ball, i'll the win
ter Of lSS9-90, the finest entertainment
she evet gave. the wines on the supper
table WIRE very select. Her Steinberger
Cabincj cost $i5 bottle.
The hinner To Charles O'Conor was
one Of tine finest ever given in this city.
II was managed by Sam Ward and cost
over $5b plate The menus alone cost
% apiefe. The decorations were most
elaborate, the tables being literally COW
cred will rare flowers The wines were
the costtiest that could be had Some OF
Sam Wards priceless Madeira was
handed hrouDd. The guests numbered 90.
The dinner TO President Andrew John
son on dhe occasion Of his visit to New
York, III 1866, cost 800 plate. Leland
Stanforh's dinner to Mrs. Grant, about
five ye.,rs ago, caused great deal OF
talk al! over the country. 1t was be-
lieyed THAT the is guests ate from plates
Of gold tnd silver; that the tablecloth
was ed ked with point duchess lace;
that un her each wineglass there was a
napkin of the same costly fabric, and
under C, lch finger bowl a Japanese mat