Democratic Sentinel, Volume 16, Number 28, Rensselaer, Jasper County, 29 July 1892 — Origin of a Soup. [ARTICLE]

Origin of a Soup.

The exiles who took refuge in London at the time of the French Revolution met the poverty and hardships of their lot with much courage. They never begged, and It was often difficult to Induce them to accept the funds subscribed for their assistance. The women did not accept the partially worn and soiled clothing of wealthy and charitably inclined ladles, as most women in their condition would have been glad to do, but managed with the cheapest materials to dress neatly and tastefully. Their necessities developed an Inventive spirit. The records of the London Patent Office at the beginning of the eighteenth century have on every page such names as Blondeau, Dupin, Cardonel, Gastlneau, Leblond, and Courant. How Ingenious they were in utilizing the most unpromising of materials is shown by their invention of a now famous dish. When the London butohers slaughtered their beef they were accustomed to throw away the tails with the refuse. The French women had* the bright Idea of buying them, since they could get them for next to nothing, and making soup of them. And thus they gave to England the popular ox-tall soup, which loyal Englishmen now consider an essentially national dish.