Wash one-half cup of either with cold water several times. Put on to boil with a quart of water and salt to taste. Let cook for about 40 minutes or until the grains burst. (Buckwheat requires nearly an hour to cook). Then add 2 cups of rich milk and let come to a boil. Serve plain or with dried soaked fruit. Bread is not needed at this meal.
MILK SOUP WITH CORN MEAL OR RICE FLOUR.
Bring three cups of milk and 1½ of water to a boil. Dissolve 4 to 6 tablespoonfuls of meal with half a cup of cold water and stir into the hot milk. Add salt and cook it for 20 minutes.
MILK SOUP WITH CORN STARCH.
Prepare as the foregoing. Cook 10 minutes. Dried currants are a good addition. Corn meal being rich in oil and pure in nitrogen, combines better with skim milk than some of the other cereals.
MILK SOUP WITH WHEY.
Prepare a pint of sweet whey according to directions; then heat to the boiling point and add a cup of hot water. Heat some butter or vegetable oil, mix with two tablespoonfuls of mixed flour, add the hot whey gradually and salt to taste. Let cook a few minutes, then add one cup of hot milk. Flavor.
MILK SOUP WITH CHOCOLATE.
Bring 3 cups of milk and 1 of water to a boil, add a piece of vanilla bean. Dissolve chocolate and pour into the boiling milk. Let cook a minute; then dissolve 2 to 3 tablespoonfuls of corn starch or arrowroot with a little cold water and stir into the hot chocolate. Add salt and serve. Black crusts or toast are a good addition. Potato-flour can be used instead of arrowroot. It is cheaper, and can be bought at a first class store.
If this soup is prepared from cocoa, add the necessary amount of sugar and prepare the same as the foregoing.