VERMICELLI RISSOLES

2 ozs. of vermicelli
1 oz. of grated cheese
1 egg well beaten
a few breadcrumbs
seasoning to taste
1 gill of water
a little butter, or vege-butter

Boil the vermicelli in the water until tender and all the water absorbed. Then add seasoning, the egg, the cheese, and a few breadcrumbs, if the mixture is too moist. Form into 2 or 3 little cakes, place little bits of butter on each, and bake them a golden brown.