CAPER SOUP

CAPER SOUP.
2 pints of water, 1 pint of milk, 1 large
tablespoonful of capers, ½ lemon, 2 eggs,
1-1/2 oz. of Allinson fne wheatmeal, ½
oz. of butter, pepper and salt to taste.
Boil the milk and water and butter, with
seasoning to taste; thicken it with the
wheatmeal rubbed smooth with a little
milk. Chop up the capers, add them and
let the soup cook gently for 10 minutes;
take it off the fre, beat up the eggs and
add them carefully, that they may not
curdle; at the last add the juice of the half
lemon, re-heat the soup without allowing
it to boil, and serve.

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