CAUDLE, OATMEAL.—Take a quart of ale, a pint of stale beer, and a quart of water; mix all together, and add a handful of fine oatmeal, six cloves, two blades of mace, some nutmeg, and eight allspice berries bruised. Set over a slow fire, and let it boil for half an hour, stirring it well all the time; then strain through a coarse sieve, add half a pound of sugar, or to taste, a piece of lemon-peel. Pour into a pan, cover close, and warm before serving. CAUDLE, TEA.—Make a pint of strong green tea, pour it into a saucepan, and set over a slow fire. Beat the yolks of two eggs well, and mix with half a pint of white wine, some grated nutmeg, and sugar to taste; then pour into the saucepan, stir well until hot, and serve. CAUDLE, RICE.—Make the same as flour caudle, using ground rice instead of flour, and when done, add cinnamon and sugar to taste, and a wine-glassful of brandy. CAUDLE, WHITE.—Mix two table-spoonfuls of fine oatmeal in a quart of water, two hours before using it, strain through a sieve and boil it, then sweeten with sugar, and season with lemon-juice and nutmeg. DEVILLED ALE.—Cut a slice of bread about an inch thick, toast and butter it, then sprinkle with cayenne pepper and ginger, and place in the bottom of a jug, add a pint of warm ale, and sugar to taste. EGG-FLIP.—To make a quart of flip, put the ale on the fire to warm, and beat up three or four eggs with four ounces of moist sugar; remove the froth of the ale, while on the fire, until it begins to boil, mix the froth with the sugar and eggs, add grated nutmeg or ginger to taste, and a gill of rum. When the ale boils, stir it gradually into the eggs and rum, until quite smooth, then serve. EGG WINE.—Beat up an egg and mix it with a table-spoonful of spring water. Put a wine-glassful of white wine, half a glass of spring water, and sugar and nutmeg to taste, into a small saucepan, place over a slow fire, and when it boils add it gradually to the egg, stirring well; then return the whole to the saucepan, and place over the fire again, stir for a minute, remove, and serve with toast. If it boils when placed on the fire a second time, it will curdle. ELDER WINE, MULLED.—Put sufficient wine into a saucepan, warm over the fire, and if requisite add sugar, spice or water. When warmed, serve with thin slips of toast or rusks. HOT PURL.—Put a quart of mild ale into a saucepan, add a table-spoonful of grated nutmeg, and place over a slow fire until it nearly boils. Mix a little cold ale with sugar to taste, and, gradually, two eggs well beaten; then add the hot ale, stirring one way to prevent curdling—and a quarter of a pint of whisky. Warm the whole again, and then pour from one vessel into another till it becomes smooth. JINGLE.—Roast three apples, grate some nutmeg over them, add sugar to taste, and place in a quart jug, with some slices of toasted plumcake; make some ale hot, and fill up the jug, then serve.