Book XI, Epigram 31 (Ker)

Caecilius is a very Atreus to gourds: he so mangles them and cuts them into a thousand pieces, just as if they were the sons of Thyestes. Gourds you will eat at once even among the kors d'oeuvre, gourds he will bring you in the first or second course, these in the third course he will set again before you, out of these he will furnish later on your dessert. Out of these the baker makes insipid cakes, and out of these he constructs sweets of all shapes, and dates such as the theatres know well. From these are turned out the cook's various mincemeats, so that you believe lentils and beans are set before you; he imitates mushrooms and black-puddings, and tunny's tail, and tiny sprats. On these the store-keeper tries his art, with various flavours wrapping up — cunning man! — Capellian sweetmeats in a leaf of rue. So he fills his platters, and side-dishes, and polished saucers, and hollow plates. This he calls sumptuous, this he fancies elegant — in so many courses to lay out one penny!