VERMICELLI PUDDING.
Ingredients.—4 oz. of vermicelli, 1½ pint of milk, ½ pint of cream, 3 oz. of butter, 3 oz. of sugar, 4 eggs. Mode.—Boil the vermicelli in the milk until it is tender; then stir in the remaining ingredients, omitting the cream, if not obtainable. Flavour the mixture with grated lemon-rind, essence of bitter almonds, or vanilla; butter a pie-dish; line the edges with puff-paste, put in the pudding, and bake in a moderate oven for about ¾ hour. Time.—¾ hour. Average cost, 1s. 2d. without cream. Sufficient for 5 or 6 persons. Seasonable at any time.