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THE MIXICOLOGIST.
Tom and Jerry.
(Use punch-bowl for the mixture.)
Take 12 fresh eggs.
y2 small barglass of Jamaica rum.
xy teaspoonfuls of ground cinnamon.
y 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 with sugar until the mixture
attains the consistence of a light batter.
How to Serve Tom and Jerry.
(Use T. and J. Mug.)
Take i desertspoonful of the above mixture.
I wineglass of brandy or whiskey.
Fill the glass with boiling water, grate a little
nutmeg on top, and serve with a spoon.
Hot English Rum Flip.
,•
(One quart.;
Take i quart of ale.
1 gill of old rum.
4raw fresh eggs.
4ounces 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