Sweeten rather more than a pint of milk, and boil it. Flavour it in any way desired, such as lemon-peel rubbed on sugar; powdered spices, such as cinnamon or nutmeg; essences, such as vanilla; almonds, etc. Add to it a quarter of a pound of vermicelli that has been washed in cold water, let it boil for about fifteen minutes, turn it in a basin, and add from one to three eggs, according to how rich the pudding is wished. Mix the beaten-up eggs well in.

Then either bake it in a pie-dish for an hour, or put it in a buttered mould and boil it in a cloth, or steam it, for the same time. If baked, grate a little nutmeg over the top. If boiled, turn it out on to a dish, and serve with some sweet sauce. (See Sweet Sauce).

Vermicelli Soup

Wash a little vermicelli, and boil it till tender in some water. Drain it off, and add it to some nice bright stock, No. 1 or No. 2. A little extra extract of meat can be put to this delicate soup, and a bead of garlic can also be added.