As an appetizer, the correct dinner soup adds zest to
the following courses, or soup with a salad and dessert can
make a complete meal. Either hot or cold soup may be used as
an appetizer, but it should be clear. As the main dish,
chowders, meat or cream soups are served.
Dinner soups are served in soup plates with the excep-
tion of bouillon, which is served in bouillon cups. It is
proper to serve any kind of soup in bouillon cups at luncheon,
and the substantial soups for luncheon or supper may be served
in cream soup cups or interesting bowls. It is smart and
Victorian to serve soup from a tureen at table.
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