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Vermicelli Pudding, Rich

Simmer the rind of half a lemon and half an inch of stick cinnamon in a quart of milk till it is pleasantly flavoured. Strain it, let it boil, and drop into it lightly and gradually four ounces of fresh vermicelli. Stir constantly, and boil gently for twenty minutes. Turn it into a bowl, and stir into it a slice of fresh butter, a table-spoonful of thick cream, and sugar to sweeten it sufficiently. Beat, first separately and afterwards together, the yolks of six eggs and the whites of three. Stir them into the pudding, pour it into a thickly-buttered piedish, and bake in a gentle oven. Serve with powdered sugar sifted thickly over it, and with wine sauce as an accompaniment. Instead of wine sauce, jam or fresh stewed fruit may be sent to table with it. Time to bake the pudding, about an hour. Probable cost, 1s. 4d. Sufficient for five or six persons.