Caper Soup
1 qt water
2 cups milk
1 Tbs capers
1/2 lemon
2 eggs
1-1/2 oz wheatmeal
1/2 oz butter
Pepper and salt to tasteBoil 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 fire, 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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