CAPER SOUP

2 pints of water, 1 pint of milk, 1 large tablespoonful of capers.

1/2 lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, 1/2 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 fire, beat up the eggs and add them carefully, so that they will not curdle;

Finally add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve.