o the water when it is quite
boiling.

_Time_.--1/2 to 3/4 hour.

_Sufficient_ for 10 or 12 dumplings. _Seasonable_ at any time.

VERMICELLI PUDDING.

1377. INGREDIENTS.--4 oz. of vermicelli, 1-1/2 pint of milk, 1/2 pint of
cream, 3 oz. of butter, 3 oz. of sugar, 4 eggs.

_Mode_.--Boil the vermicelli in the milk until it is tender; then stir
in the remaining ingredients, omitting the cream, if not obtainable.
Flavour the mixture with grated lemon-rind, essence of bitter almonds,
or vanilla; butter a pie-dish; line the edges with puff-paste, put in
the pudding, and bake in a moderate oven for about 3/4 hour.

_Time_.--3/4 hour.

_Average cost_, 1s. 2d. without cream.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

VERMICELLI.--The finest vermicelli comes from Marseilles, Nimes, and
Montpellier. It is a nourishing food, and owes its name to its peculiar
thread-like form. Vermicelli means, little worms.

VICARAGE PUDDING.

1378. INGREDIENTS.--1/4 lb. of flour, 1/4 lb. of chopped suet, 1/4 lb.
of currants, 1/4 lb. of raisins, 1 tablespoonful of moist sugar, 1/2
teaspoonful of ground ginger, 1/2 saltspoonful of salt.

_Mode_.--Put all the ingredients into a basin, having previously stoned
the raisins, and washed, picked, and dried the currants; mix well with a
clean knife; dip the pudding-cloth into boiling water, wring it out, and
put in the mixture. Have ready a saucepan of boiling water, plunge in
the pudding, and boil for 3 hours. Turn it out on the dish, and serve
with sifted sugar.

_Time_.--3 hours.

_Average cost_, 8d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.--Suitable for a winter pudding.

VOL-AU-VENT (an Entree).

1379. INGREDIENTS.--3/4 to 1 lb. of puff-paste No. 1208, fricasseed
chickens, rabbits, ragouts, or the remains of cold fish, flaked and
warmed in thick white sauce.

[Illustration: VOL-AU-VENT.]

_Mode_.--Make from 3/4 to 1 lb. of puff-paste, by recipe No. 1208,
taking care that it is very evenly rolled out each time, to insure its
rising properly; and if the paste is not extremely light, and put into a
good hot oven, this cannot be accomplished, and the _vol-au-vent_ will
look very badly. Roll out the paste to the thickness of about 1-1/2
inch, and, with a fluted cutter, stamp it out to the desired shape,
either round or oval, and, with the point of a small knife, make a
slight incision in the paste all round the top, about an inch from the
edg