Three ounces vermicelli.
One and a half cupfuls milk, scalded.
Salt and seasonings to taste.
Boil the vermicelli in salted water until tender (about twenty-five minutes), drain and rinse. Beat the eggs slightly, pour into them the scalded milk as for a custard, and strain if necessary. Cut the vermicelli so that there will be no long pieces (about two cupfuls) and add to the custard. Season, pour into buttered individual baking dishes or custard cups. Set them in a pan of cold water and bake in a moderate oven (350 to 375 degrees F.) until firm (from twenty to forty minutes). Remove from cups and serve with a seasoned sauce – cheese, tomato or peanut butter sauce.