CRAMBAMBULL.—Take two bottles of light porter or ale, and boil them in a pan. Then put into the liquor half a pint of rum, and from half a pound to a pound of loaf sugar. After this has been boiling for a few minutes, take the whole from the fire, and put into the mixture the whites and the yolks of from six to eight eggs, previously well whisked; stir the whole for a minute or two, and pour it into a punch-bowl, to be drunk out of tumblers. It tastes well hot or cold. CAUDLE.—1. Make half a pint of fine gruel with “Robinson’s Patent Groats,” add a piece of butter the size of a large nutmeg, a table-spoonful of brandy, the same of white wine, a little grated nutmeg and lemon-peel, and serve hot. 2. Put three quarts of water into a pot, set over the fire to boil; mix smooth as much oatmeal as will thicken the whole with a pint of cold water, and when the water boils, pour in the thickening, and add about twenty peppercorns finely powdered. Boil till pretty thick, then add sugar to taste, half a pint of good ale, and a wine-glassful of gin, all warmed up together. Serve hot. CAUDLE, BROWN.—Take a quart of water, mix in three table-spoonfuls of oatmeal, a blade of mace, and a small piece of lemon-peel; let it boil about a quarter of an hour, skimming and stirring it well, but taking care that it does not boil over. When done, strain through a coarse sieve, sweeten to taste, add a little grated nutmeg, a pint of good sweet ale, and half a pint of white wine; then serve hot. CAUDLE, COLD.—Boil a quart of spring water, when cold, add the yolk of an egg, the juice of a small lemon, six table-spoonfuls of raisin wine, and sugar to taste. CAUDLE, FLOUR.—Take a dessert-spoonful of fine flour, and rub it into a smooth batter, with five table-spoonfuls of spring water. Put a quarter of a pint of new milk into a saucepan, set over the fire, with two lumps of sugar, and when it boils, stir the flour and water gradually into it, and keep stirring for twenty minutes over a slow fire. Nutmeg or ginger may be grated in, if thought proper. CAUDLE, FLUMMERY.—Put half a pint of fine oatmeal into a quart of spring water, and let it stand all night. In the morning stir it well, and strain through a coarse sieve into a skillet or saucepan, then add two blades of mace and some grated nutmeg; set on the fire, keep stirring, and let it boil for a quarter of an hour, when if too thick, add a little more water, and let it boil a few minutes longer; then add half a pint of white wine, a table-spoonful of orange-flower water, the juice of a lemon, the same of an orange, sugar to taste, and a piece of butter about the size of a walnut; warm the whole together, thicken with the yolk of a well-beaten egg, and drink hot.