POSSET, TREACLE.—Boil a pint of milk, add sufficient treacle to curdle it; allow the curd to settle, strain off the liquid, and drink it as hot as possible. POSSET, WINE.—Boil some slices of white bread in a quart of milk; when quite soft take it off the fire, add sugar and grated nutmeg to taste. Pour it into a basin, add a pint of raisin or other sweet wine by degrees, and serve with toasted bread. PUNCH, COLD.—Pour half a pint of gin on the rind of a lemon; add a table-spoonful of lemon-juice, a wine-glassful of maraschino, a pint and a half of water, and two bottles of iced water. PUNCH, COMMON.—Take two large fresh lemons with rough skins and full of juice. Rub some large lumps of white sugar over the lemons till they have acquired the oil from the rind, then put them into a bowl with as much more as is necessary to sweeten the punch to taste; then squeeze the lemon-juice upon the sugar, and bruise the sugar in the juice, add a quart of boiling water and mix well; then strain through a fine sieve, and add a quart of rum, or a pint of rum and brandy, or a pint and a half of rum and half a pint of porter; then add three quarts more water, and mix well. About half a pound of sugar is usually required, but it is impossible to fix a limit to sugar, spirits, or lemon-juice, as they depend upon taste. PUNCH MILK—FOR CHRISTMAS-DAY.—Add the peel and juice of twenty-four lemons, and three pounds and a half of loaf sugar, to five bottles of cold water, and four bottles of rum; when these are well mixed, add two bottles of boiling milk, and mix the whole well. Let it stand for twenty-four hours, strain well, bottle, and cork tight; it is then ready for use. N.B. The finer the strainer is, the better the punch. This is the best receipt we have ever seen or used. PUNCH, MILK, ORDINARY.—Pare six oranges and six lemons as thin as you can; grate them over with sugar, to get the flavour. Steep the peels in a bottle of rum or brandy stopped close twenty-four hours. Squeeze the fruit on two pounds of sugar, add to it four quarts of water and one of new milk boiling hot; stir the rum into the whole, run through a jelly-bag till clear, bottle, and cork close immediately. PUNCH, REGENT’S.—Take a bottle of champagne, a quarter of a pint of brandy, the juice of a lemon, a Seville orange, and a wine-glassful of Martinique, with this mix a pint or more of a strong infusion of the best green tea strained, and syrup or sugar to taste. PUNCH À LA ROMAINE.—Take a quart of lemon ice, add the whites of three eggs well beaten, with rum and brandy, till the ice liquefies, in the proportion of three parts of rum to one of brandy, and water to taste. Then add a tea-cupful of strong green tea infusion, strained, and a little champagne.