This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
" 'C'est la soicpe,' says one of the best of proverbs, 'qui fait le soldot.' ('It is the soup that makes the soldier.') Excellent as our troops are in the field, there cannot be a more unquestionable fact, than their immense inferiority to the French in the business of cookery. The English soldier lays his piece of ration beef at once on the coals, by which means the one and the better half is lost, and the other burnt to a cinder. Whereas six French troopers fling their messes into one common pot, and extract a delicious soup ten times more nutritious than the simple rolican ever be." - "Dumas, the elder, was excessively fond of onion-and-cabbage soup, which he made himself. Soup contains the greatest amount of nourishment that can be taken with the least exertion." - "Scotch broth is to Scotland what pot-au-feu is to France, made with mutton instead of beef, and involves an important question in household economy." - A writer of New York says: "Nearly every hotel in this city now uses the individual soup tureen, and it is a fact to be recorded with pleasure.