of the breadth of half a finger. Throw them into boiling water and let
them boil a few minutes. Then remove them to cold water; drain them on a
sieve and use them as macaroni; place at the bottom of a dish some butter
and grated cheese, then a layer of _tagliatelli_ seasoned with pepper,
another layer of butter and cheese, and then one of _tagliatelli_, until
the whole is used; pour over it a glass of cream, add a layer of cheese,
and finish like macaroni cheese, browning it in the oven.


OATMEAL PORRIDGE.--Of all dishes used by vegetarians there are none more
wholesome, more nourishing, or more useful as an article of everyday diet
for breakfast than oatmeal porridge. When we remember that the Scotch,
who, for both body and brain, rank perhaps first amongst civilised nations,
almost live on this cheap and agreeable form of food, we should take
particular pains in the preparation of a standing dish which is in itself a
strong argument in favour of a vegetarian diet when we look at the results,
both mentally and bodily, that have followed its use North of the Tweed.
The following excellent recipe for the preparation of oatmeal porridge is
taken from a book entitled, "A Year's Cookery," by Phyllis Browne (Cassell
& Co.):--"When there are children in the family it is a good plan, whatever
they may have for breakfast, to let them begin the meal either with oatmeal
porridge or bread-and-milk. Porridge is wholesome and nourishing, and will
help to make them strong and hearty. Even grown-up people frequently enjoy
a small portion of porridge served with treacle and milk. Oatmeal is
either 'coarse,' 'medium,' or 'fine.' Individual taste must determine
which of these three varieties shall be chosen. Scotch people generally
prefer the coarsest kind. The ordinary way of making porridge is the
following--Put as much water as is likely to be required into a saucepan
with a sprinkling of salt, and let the water boil. Half a pint of water
will make a single plateful of porridge. Take a knife (a 'spurtle' is the