1/2 pound pastry

1/2 cup (4 ozs.) vermicelli

2 tablespoons (1 oz.) butter or oil

2 teaspoons flour

3/4 cup (1 1/2 gills) milk

4 tablespoons grated cheese

1/2 teaspoon salt

1/4 teaspoon pepper

\ teaspoon made mustard

Brown or tomato sauce

Roll out pastry very thin and cut it into rounds a little larger than tartlet tins to be used. Allow two rounds for each tin. Line tins with pastry and let bottom rounds be thinner than top ones. Boil vermicelli in plenty of boiling salted water twelve minutes. Do not salt water so much that it cannot be used afterwards. It is excellent as a foundation for a sauce or soup. Drain vermicelli and break it with a fork. Melt butter, stir in flour, add milk or vermicelli water, and stir until sauce boils, and cook five minutes. Add vermicelli, cheese, and seasonings, and mix well. Divide into pastry-lined tins, moisten edges of pastry, lay on upper rounds, press together, brush over with milk, and bake in hot oven for about twenty minutes. Serve hot with tomato or brown sauce, and, if possible, with spinach or some other nicely-prepared green vegetable.