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Vermicelli Pudding No. 2

1 pint of milk 2 ounces of vermicelli 2 tablespoons of sugar Grated rinds of 2 lemons Put the milk in a double saucepan, and let it come to boiling point; then sprinkle in the vermicelli, breaking it up a little in doing so. Allow it to boil gently in the milk till it is clear and soft and about twice its original size. Then add the sugar and grated lemon rinds. Pour the mixture in the greased basin or mold, cover with greased paper, and steam gently for about half an hour. Turn out carefully, and serve hot, garnished with orange fritters.