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As we have warned you, there are many recipes for
genuine nogs brewed in the modern manner—a far cry
from the ale and cider styles in vogue in Merrie England
a century or two ago.
Tom And Jerry
eggs
sugar
brandy
rum
Take as many eggs as the number of drinks you expect to serve
and beat the whites to a stiff froth. Add one heaping teaspoon
sugar for each egg white. The egg yolks are beaten separately.
Mix the whites and yolks and sugar together with a pinch of
bicarbonate of soda and place in a large bowl, stirring occasionally
to prevent the sugar from settling.
To serve: Take two tablespoons of the above mixture and put in
a crockery mug. Add 1/2 jigger brandy and 1/2 jigger rum,
fill to the top with hot milk or cream (or boiling hot water).
Stir with a spoon and grate a little nutmeg on top.
Runner up for holiday honors is this celebrated drink
named for the two titular characters in Pierce Egan's
book, Life in London, or days andNights of ferry Haw
thorne and his Elegant friend Corinthian Tom, a fic
tional pair of rakes and sporting bloods of the Regency
period in Merrie England. First appearing in print in
1821, the book's two characters took on new fame with
the naming of this instantaneously popular drink in their
honor, and with the fact that drinking places became
"Tom and Jerries" instead of tap rooms.
When and how the drink found popularity in America
or when it was first served in New Orleans is not known,
but references to it appeared almost a century ago.
Ninety-one
Ji
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