VERMICELLI PUDDING.

1377. INGREDIENTS.—4 oz. of vermicelli, 1-1/2 pint of milk, 1/2 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 3/4 hour.

Time.—3/4 hour.

Average cost, 1s. 2d. without cream.

Sufficient for 5 or 6 persons.

Seasonable at any time.

VERMICELLI.—The finest vermicelli comes from Marseilles, Nimes, and Montpellier. It is a nourishing food, and owes its name to its peculiar thread-like form. Vermicelli means, little worms.