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Vermicelli Pudding, Baked, Plain

Flavour a pint and a quarter of milk with cinnamon, lemon-rind, or grated nutmeg. Strain and boil it, and drop into it gradually when boiling a quarter of a pound of vermicelli. Stir it over the fire till it is tender and the milk is thick. It will take about a quarter of an hour. Pour it into a bowl, and beat it well with a pinch of salt and a little powdered sugar. When nearly cold add one well-whisked egg. Butter a pie-dish, pour in the pudding, and bake in a moderate oven. When it is nicely browned upon the top it is done enough. If a richer pudding is required, an additional egg or more should be put in, together with a quarter of a pint of cream and a little brandy. Time to bake the pudding, three-quarters of an hour. Probable cost, 6d. Sufficient for four or five persons.