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THE ART OF MIXING THEM
brandy; 1 pony maraschino; i raw egg. Siake
well, strain in stem glass and fill with seltzer.
Toledo Punch.
(Use a large bowl.) Place 21/2 pounds of loaf
sugar in the bowl; 5 or 6 bottles of plain soda;
4 lemons, the juice only; 1 quart of Cognac
brandy; 1 small bunch of wintergreen; 4 oranges
and 1 pineapple (cut up), and add the slices into
the bowl and also strawberries and grapes. Mix
the ingredients well with a ladle and add 6
bottles of champagne.
Tom Collins.
(Use extra large bar glass.) % tablespoonful
sugar; 3 or 4 dashes lime juice; 3 or 4 pieces
broken ice; 1 wineglass Old Tom gin; 1 bottle
plain soda. Mix well with a spoon, strain and
serve. Attention must be paid not to let the
foam of the soda spread over the glass.
Tom and Jerry.
Fill a Tom and Jerry mug'A full of batter; V,
Jigger brandy; % jigger rum. Fill up with hot
water, stirring well at the same time with a bar
spoon; grate nutmeg on top and serve.
Another method is to pour the hot iiquid from
one mug to another until thoroughly mixed, and
then add the grated nutmeg and serve. (See"Tom
and Jerry—the basic mixture.")
TOM AND JERRY (the basic mixture).
Separate the whites from the yolks of a given
number of eggs. Beat the yolks until they be-
come very thin and beat the whites to a stiff
froth. Then empty both into a Tom and Jerry
bowl and miv in sugar, very slowly, by stirring
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