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'l'HE l\IIXICOLOGIST.
Tom and Jerry.
(Use punch-bowl for the mixture.)
Take
12
fresh eggs.
Yz
small barglass of J amaica rum.
r Yz teaspoonfuls of ground cinnamon.
Yz
teaspoonful of ground cloves.
Yz
teaspoonful of ground allspice.
Sufficient fine white sugar . -
Beat the whites of the eggs to
-a
stiff froth, and
the yolks until they are as thin as water; then mix
together, and add the spice and rum; stir up thor–
oughly, and thicken \Vith sugar until the mixture
attains the consistence of a light. batter.
How to Serve Tom and Jerry.
(Use T. and
J.
Mug.)
Take
r
desertspoonful of the above mix ture.
r
wineglass of brandy or whiskey.
Fill the glass with boiling water,
gr~te
a little
nutmeg on top, and serve with a spoon.
Hot English Rum Flip.
(One quart.)
1'ake r quart of ale.
r
gill of old rum.
4 raw fresh eggs.
4 ounces of moist sugar.
Heat the ale in a sausepan; beat up the eggs and
sugar, add the nutmeg and rum, and put it all
in a