35. Soup may be correctly served in several different ways, the method
to adopt usually depending on the kind of soup. Thin, clear soups are
generally served in bouillon cups, as shown in Fig. 3, which may be
placed on the table immediately before the family assembles or passed
after the members are seated. Heavier soups may be served at the table
from a soup tureen, or each person's portion may be served before the
family comes to the table. For soups of this kind, the flat soup plate,
like that shown in Fig. 4, is found preferable.
[Illustration: FIG. 3]
The spoon to be served with soup also depends on the kind of soup, but a
larger spoon than a teaspoon is always necessary. When soup is served in
a soup plate, a dessert spoon is used, as will be observed in Fig. 4. A
bouillon spoon is the best kind to use with any thin soup served in
bouillon cups. Such a spoon, as shown in Fig. 3, is about the length of
a teaspoon, but has a round bowl.
36. To increase the attractiveness of soup and at the same time make it
more appetizing and nutritious, various accompaniments and relishes are
served with it. When the accompaniment is in the form of crackers,
croutons, or bread sticks, they may be passed after the soup is served,
or, as shown in Figs. 3 and 4, a few of them may be placed on the
bread-and-butter plate at each person's place. The relishes should be
passed while the soup is being eaten. Plain whipped cream or whipped
cream into which a little mashed pimiento has been stirred adds much to
the flavor and appearance of soup when served on the top of any hot or
cold variety. Then, too, many soups, especially vegetable soups, are
improved in flavor by the addition of a spoonful of grated cheese, which
should be sprinkled into the dish at the time of serving. For this
purpose, a hard, dry cheese, such as Parmesan, which can often be
purchased already grated in bottles, is the most satisfactory.
[Illustration: FIG. 4]
37. In summer, clear soups are sometimes served cold, as cold soups are
found more desirable for warm weather than hot ones. However, when a
soup is intended to be hot, it should be hot when it is ready to be
eaten, and every effort should be made to have it in this condition if
an appetizing soup is desired. This can be accomplished if the soup is
thoroughly heated before it is removed from the stove and the dishes in
which it is to be served are warmed before the soup is put into them.
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