Word: souping
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Referring to the London County Council's cookery school, Mr. Reeves-Smith mentioned its Mr. I. Kriens as "the most successful cookery instructor in Europe." and English reporters rushed to ask him how to make vegetable soup. "Most people," said Cookery's Kriens with asperity, "think the way to make vegetable soup is to just boil vegetables in water. They should first be 'sweated' in fat to bring out the flavor...
Entries for what he whimsically called "a new Blue Riband of the World's Soup Tureen" were called for in London last week by elegant Managing Director George Reeves-Smith of swank Claridges, the Berkeley and the Savoy. His hostels, Mr. Reeves-Smith announced, will award a Silver Jubilee Commemoration Cup and Medals for the three best recipes for vegetable soups, submitted by cooks the world over...
Appealing to the rest of the world to join France on the Soup Standard, Blue Ribboner Reeves-Smith, who worked as a lad in the discriminating French wine house of Calvet et Cie. in Bordeaux, declared, "In France the working classes have a higher standard of cooking, more interesting food and a greater variety of food at less cost than in England, notwithstanding that food is cheaper here...
...Vegetable soups," continued Mr. Reeves-Smith, "form an important part of the French working class dietary. Millions of Frenchmen lead a healthy and active existence on nothing but vegetable soup, bread and wine. The omission of these appetizing, nourishing and easily prepared soups is the most serious-I might almost say fatal-omission from the dietary of the English working class. There is no reason why they should not be introduced into England...
...Canines, there is no need to unite, we have the Canine Catering Company." Such is the bark of Boston's dogs as they see an appetizing dish of ground meat, garnished with greenery, a cup of soup sitting in the center, and crisp zwiebach crumbs sprinkled over all, being delivered early in the morning...