The Glory of the Coming by Irvin S. Cobb

THE surroundings were as French as French could be, but the supper tasted of home. We sat at table, two of us being correspondents and the rest of us staff officers of a regiment of the Rainbow Division; and the orderlies brought us Hamburger steak richly perfumed with onion, and good hot soda biscuit, and canned tomatoes cooked with cracker crumbs and New Orleans molasses, and coffee, and fried potatoes; and to end up with there were genuine old-fashioned doughnuts -- "fried holes," the Far Westerners call them.

The mingled aromas of these rose like familiar incense from strange altars, for the room wherein all of us, stout and willing trenchermen, sat and supped was the chief room of what once upon a time, before the war came along and cracked down upon the land, had been some prosperous burgher's home on the main street of a drowsy village cuddled up in a sweet and fertile valley under the shoulders of the Vosges Mountains.