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HOT DRINKS
TOM AND JERRY
Use large bowl also Tom and Jerry Mugs. Arrange bowl
on tray covered 'with clean napkins, place sprigs of ever–
green, parsley or water cross around bowl on top of Napkin.
On the Greens place fresh eggs all around. Arrange Mugs
on another tray which is also covered with napkins. Have
a silver spoon for mixing and serving, also barspoon handy
for stiring in the mugs, also have nut meg or Cinnamon
on the bar.
.
Take one pint of Brandy, and one pint of Rum. . Mix
both thoroughly, then take as many fresh eggs as is de–
sired. Separate yolks from whites, add 1% barspoons sugar
to each whole egg, beat and whip yolks and whites sepa–
rately then put sugar in yolks, whip again, then mix
whites with yolks, whip again add to the· mixture
%
to
1 spoon of Bicarb of Soda, Whip again extra good.
For servicing Tom and Jerry take a tablespoon of the
liquid in bowl and pour one jigger of mixed liquor al–
ready on hand, and mix with barspoon. Then fill mug
with hot water, stir good and serve with small sweet
crisp crackers two or three on plate.
If
desired place
whiskey glass and also mixed liquor and let guest help
himself, then pour in mixture also hot water and serve
with nutmeg or cinnamon. Stir Mixture in Bowl often so
it won't Break.
FRENCH COFFEE
Boil 4 full cups of water, put one cup of ground coffee,
into percolator (dripper is best) and fill with boiling water.
Let drip. When through dripping it is ready for use.
Following are ways of serving:-
CAFE ROYALE
1 jigger Whiskey mixed with one half cup of coffee.
DEMITASSE
Small cup French made coffee.
HOT CLARET
1 barspoon sugar,
~4
slice lemon,
%
glass Claret. Fill
glass with hot water, mix, serve.
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