The Waterbury Democrat., 1933-10-17
EXTOL
 ONION SOUP
Writers of Yesterday, and To-day Rhaps0dize on
 Famed Dish

All agree LudI IL IS cACellent eaten early in the morning toward 3 or 4 a. m., as 1t gives a feeling of responsiveness anad comfort con- ducive to the most magnificent optimism. L'art d etre Gourmand. Gaston Derys.
 This is a favorite soup at the French and Italian restaurants in New York. It is the plat du jour for Mondays. =. Small yellow bowls, such as are used for cus- tards. etc, are generally passed
 with the soup instead of ordinary soup plates. The foreign flavor depends greatly upon such trifies, initiating the inns of the old coun- try."-"With Saucepan Over the Sea-" Adelaide Keen.
 A Polish king, father-in-law of Louis XIV, was responsible for starting the fad which now takes the smart world a-slumming in Les Halles early in the morning to rub elbows with the husky drivers and to eat the onion soup where "it flows best" Having, been re- quested to leave his country, not too tacatfully, by his people in one of those temperamental mods for which they have been noted, he came to visit his son-in-law. On the way he stopped at an inn in Chalons and found onion soup! It seemed quite a consolation, if we can believe the stories. He was so charmed with the soup that he repaired to the kitchen to see how it was made. As the. recorder states. "The king of Poland who was made to forget Poland and his throne by onion soup. deserves a crown in the Elysian fields of gas- tronomy." y."-French Cookery for American Kitchens, M. Therese and Louise Bonney.
 For the delicate diner as we'll as the drunkard, onion soup has charm =. At the thought alone the eye brightens and the mouth waters. Tn Dumas (who is said to have made this soup famous) con fidence is ever to be placed with out doubt or hesitation. Tallyrand in moment of inspiration, initiat- ed his countrymen into the mys- teries of Parmesan in the soup.- Feasts of Autolycus. Elizabeth Pannell. N
 Between and 4 o'clock in the morning this soup will warm and comfort you.-New French Cook cry. Paul Reboux.
 French onion soup is a partic- ularly felicitous creation, and the place to eat 1t is Paris-not nec- essarily the Paris of the classic restaurants or the smart" res- taurants. but the Paris of the bistrots. of the little hole-in-the- wall places in the vicinity of Les Halles. All the world of Paris goes to the little restaurants in the neighborhood of this great market for onion soup at>the end of a per- feet day. One does not eat this soup, neither does one drink it.. You take hold of the side of youy plate and study it's contents. Dur ing this ecstatic contemplation you inhale It's perfume. After, you push your plate little way back on the table. Then you talk about 1t. Finally 1t is the turn of the pal ate. The soup should then be tast- ed in little sips and rolled atten- lively around the tongue, for each part of the tongue has its special sensibility. Thus it disappears-all things pass in this wretched world then. if 1t is in you, you give hanks to le bon Dieu, you give thanks for the capacity of enjoying simple pleasures. which are ai- ways the best
 When the theaters are closed and Fanny Heldy has reached her last high c at the opera, you wander down through a tangled mage of mean streets to Les Halles to taste the nectar of the gods, and you al- ! ways find yourself in cosmopolitan politicians talking poli- tics; soldiers talking war; artists talking art-and Americans talking scandal: About you is the twink ling topaz of myriad lights of Paris: above you is the pale glim- mering Of stars waning into dawn --and the rites end until another day.-The Ancient and Honorable Onion. Hugh Allen in the Catholic World.
 Onions contain great quantity of agreeable sugary substance. some nourishing vegetable animal For these reasons they make an excellent soup, particular ly recommended to sportsmen. hunters and drunks.-Dictionna de cuisine. Aslexandre Dumas.
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