CORN SOUP

1 breakfastcupful of fresh wheat.

1 quart of water.

1/2 pint of milk.

1/2 oz. of butter.

1/2 oz. of finely chopped parsley.

1 oz. of eschalots, seasoning to taste.

Steep the wheat over night in the water and boil it in the same water for 3 hours.

Add the butter, the eschalots, chopped up very fine, and pepper and salt.

Let the whole simmer very gently for another 1/2 hour, add the milk and parsley boil the soup up once more, and serve.