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FANCY DRINKS
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, thicken with sugar until the mixture at
tains the consistency of a light batter.
To deal out Tom and Jerry to customers:
Take a small bar glass, and to one tablespoonful of the
above mixture, add one wineglass of brandy, and fill the
glass with boiling water; grate a little nutmeg on top.
Adepts at the bar,in serving Tom and Jerry,sometimes
adopt a mixture of one-half brandy, one-fourth Jamaica
rum, and one-fourth Santa Cruz rum, instead of brandy
plain. This compound is usually mixed and kept in a bottle,
and a wineglassful is used to each tumbler of Tom and
Jerry.
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.
This drink is sometimes called Copenhagen,and some
times Jerry Thomas.
...13 5...
' I
WHITE tiger's milk
From a recipe in the possession of
Thomas Dunn English, Esq.^
One-halj gill of applejack. Sweeten with white sugar
One-half gill of peach to taste.
brandy.
The white of an egg beaten
One-half teaspoonful of aro- to a stiff foam.
matic tincture.
One quart of pure milk.
2 The author of the famous song, Ben Bolt, which was first pub
lished in 1843 in N. P. Willis's magazine, The New York Mirror. Dr.
English also wrote a melody for the verses, and Willis republished both
words and music in 1848. But meanwhile, in 1846, an old German air had
been fitted to the poem by Nelson Kneass, manager of the Pittsburg
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