Boil a quarter pound of Vermicelli in about half a pint of milk till soft, sweeten a little, then make a custard thus--two eggs well beaten, half a pint of milk, vanilla to taste, also a little castor sugar. Pour the custard over the vermicelli; stir well together; pour it into a mould that has been well greased. Steam for about one hour or more till quite set. Take great care in turning it out, as it is apt to break. Ornament with dried cherries cut in half, and chopped pistachio nuts, or with pretty sweets. 14. Florador Custard Pudding. Boil one pint of milk. Have ready two ounces of fine florador, mixed with enough milk to make it like cream; stir this into the milk as it comes to the boil; let it thicken. Now take it off the fire; stir in two ounces of fresh butter, sugar and flavouring to taste. Well beat up three eggs, and when the florador is cooled a little, mix in the eggs with it. Pour into a pie dish, and bake in the oven till set and of a nice golden brown. When a little cool, sprinkle over the top a little castor sugar that has been made a pretty pink by adding a drop of cochineal to it in a dry state, and rubbing it with the fingers. 15. Orange Fritters. Get two or three nice large oranges, peel them carefully so as not to break the inner part. Divide into skeins, and carefully take off all the white pithy part, but on no account break the skin. Make a batter thus--quarter pound of flour, the yolks of two raw eggs, one tablespoon of olive oil. Mix it with enough cold water to make it a stiff batter. Whip the whites of the eggs to a stiff froth, with a pinch of salt, and add this to the batter; stir and use; dip each skein of orange in it, and fry in a bath of boiling lard a nice golden brown; drain on a sieve. Serve on a dish paper, and sprinkle all over with castor sugar; better still, roll each skein in castor sugar. This is uncommon, and nice. 16. Pine Apple Sweet. Put into a pan a quarter pound of butter, with a quarter pound of sugar, and two ounces of fine florador; stir well till it gets quite smooth, then add four slices of pine-apple that have been mashed to a complete pulp and passed through a sieve; add a spoonful or two of water, and let it cook till the florador is quite done and looks clear. Pour into a mould that has been rinsed in cold water. When quite cold, turn out with care in a glass dish, surround the dish with cream, nicely flavoured with pine-apple flavouring. Decorate with either dried fruits or pretty sweets. 17. Apple Sweet. Exactly the same as the pine-apple, only using apples boiled and pulped instead. About four good sized apples will be needed, and the cream flavoured with lemon. Decorate in the same way, or with pink and white cocoa-nut chips. 18. Pumpkin Tart.