while another person, who evidently does not appreciate this food, has
said that soup is the preface to a dinner and that any work really worth
while is sufficient in itself and needs no preface. Such opinions,
however, must be reconciled if the true value of this food is to be
appreciated.

4. Probably the best way in which to come to a definite conclusion as to
the importance of soup is to consider the purposes it serves in a meal.
When its variety and the ingredients of which it is composed are thought
of, soup serves two purposes: first, as an appetizer taken at the
beginning of a meal to stimulate the appetite and aid in the flow of
digestive juices in the stomach; and, secondly, as an actual part of the
meal, when it must contain sufficient nutritive material to permit it to
be considered as a part of the meal instead of merely an addition. Even
in its first and minor purpose, the important part that soup plays in
many meals is not hard to realize, for it is just what is needed to
arouse the flagging appetite and create a desire for nourishing food.
But in its second purpose, the real value of soup is evident. Whenever
soup contains enough nutritive material for it to take the place of some
dish that would otherwise be necessary, its value cannot be
overestimated.

If soup is thought of in this way, the prejudice that exists against it
in many households will be entirely overcome. But since much of this
prejudice is due to the fact that the soup served is often unappetizing
in both flavor and appearance, sufficient attention should be given to
the making of soup to have this food attractive enough to appeal to the
appetite rather than discourage it. Soup should not be greasy nor
insipid in flavor, neither should it be served in large quantities nor
without the proper accompaniment. A small quantity of well-flavored,