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GIGGLE WATER
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dients by pouring them four or five times from one mug
to the other. If well done this will liave the appearance
of a continued stream of liquid fire.
The novice in mixing this beverage should be careful
not to scald himself. To become proficient in throAving
the liquid from one mug to the other, it will be neces
sary to practise for some time with cold water.
134. TOM AND JERRY
(Use punch-bowl for the mixture)
Take 12 fresh eggs
^2 small bar-glass of Jamaica rum
1J2 teaspoonfuls of ground cinnamon
^2 teaspoonful of ground cloves
teaspoonful of ground allspice
Sufficient fine white sugar
Beat the whites of the eggs to a stiff froth and the yolks
until they are thin as water, then mix together and add
the spice and rum, stir up thoroughly, and thicken \vith
sugar until the mixture attains the consistency of a
light batter.
A larger or smaller quantity of this mixture may be
made by increasing or diminishing the proportions of
the ingredients given in the above recipe.
N.B.—A teaspoonful of cream of tartar, or about as
much carbonate of soda as you can get on a dime, will
prevent the sugar from settling to the bottom of the
mixture.