OXFORD NIGHTCAP.—Take half a tumbler of tea, made as usual with sugar and milk, add a slice of lemon, a wine-glass of new milk, and the same of rum or brandy; beat up a new-laid egg, and add to the whole while warm. POOR MAN’S DRINK.—Take two quarts of water, and place in a saucepan with four ounces of pearl-barley, two ounces of figs split, two ounces of stoned raisins, and an ounce of root-liquorice sliced; boil all together till only a quart remains; then strain, and use as a drink. POPE is made the same as Bishop, substituting “Tokay” for Bordeaux. POSSET, ALE.—Boil a pint of new milk with a slice of toasted bread, sweeten a bottle of mild ale, and pour it into a basin with nutmeg or other spice, add the boiling milk to it, and when the head rises, serve. POSSET, COLD.—Take a pint of cream, half a pint of white wine, the juice of half a lemon, and the peel rasped into it. Sweeten the cream and wine, put the latter into a basin, and then pour the cream from a height into the basin, stirring both well all the time; remove the froth, let it remain for a day in lukewarm water if the weather is cold, and then serve. POSSET, JELLY.—Take eight eggs, leave out the whites of four, and beat all the remainder well together in a basin; then add half a pint of white wine, a little strong ale (to taste), and sugar: put into a saucepan, and set over a slow fire, stirring all the time. Boil a pint of milk with a little nutmeg and cinnamon, just enough to flavour it, and, when the eggs and wine are hot, add the boiling milk to it; then remove from the fire, pour into a punch-bowl, cover with a plate for half an hour, then sprinkle the top with pounded sugar and serve. POSSET, LEMON.—Steep the rind of a lemon pared thin, in a pint of sweet white wine two hours before required, add the juice of one lemon, and sugar to taste; put it in a bowl with a quart of milk or cream, and whisk one way till very thick. This will fill twenty glasses, which may be filled the day before required. POSSET, ORANGE.—Take the crumb of a penny loaf grated fine, and put it into a pint of water, with half the peel of a Seville orange grated, or sugar rubbed upon it. Boil all together, till it looks thick and clear: then take the juice of half a Seville orange, three ounces of sweet, and one of bitter almonds, beat well with a table-spoonful of brandy, add sugar to taste, and a pint of white or raisin wine; mix well, add to the posset, and serve. POSSET, POPE’S.—Blanch and pound four ounces of sweet almonds, and half an ounce of bitter ones; add boiling water, and strain, sweeten, and make hot half a bottle of white wine; mix.