Excerpt from The Murrey Collection of Cookery Books
Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment.
The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup.
The season, and force of circumstances, may compel you to decide upon a heavy fish, such as salmon, trout, or other oleaginous fishes, and heavy joints and entrees.
Under these circumstances it must necessarily follow that a light soup should begin the dinner, and vice versa; for large parties, one light and one heavy soup is always in order.
There is as much art in arranging a bill of fare and harmonizing the peculiarities of the various dishes, as there is in preparing the colors for a painting; the soup represents the pivot upon which harmony depends.
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