Macaroni and Cream.—­Boil half a pound of macaroni; cut it up into pieces about two inches long and put it into a stew-pan with two ounces of butter and a quarter of a pound of grated cheese, composed of equal parts of Gruyere and Parmesan cheese.  Moisten this with about three tablespoonfuls of cream.  Toss it all lightly together till the cheese makes cobwebs.  Add a little pepper and salt and serve with some fried bread round the edge cut up into ornamental shapes.  Carefully made pieces of toast, cut into triangles, will do instead of the fried bread.

TAGLIATELLI.—­Take some flour and water, and with the addition of a little salt make a paste which can be rolled out quite thin; cut this into shapes 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 proper utensil) in the right hand, and some Scotch, or coarse, oatmeal in the left hand, and sprinkle the meal in gradually, stirring it briskly all the time; if any lumps form draw them to the side of the pan and crush them out.  When the porridge is