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. HOAV TO FERVE TOAI AgD J E RRY .
Tom and Jerry.
Take 12 fresh eggs.
(Use punch-bowl for the mixture.)
~ small bar-glass of Jamaica rum.
1 —,' tea-spoonful of ground cinnamon.
~i tea
=
spoonful of ground cloves.
—,'- tea-spoonfill of ground allspice.
Sufricient fine white sugar.
the mixture.
Heat the whites of the eggs to st i8' f r o th, and the
yolks until they are thin as water, then mix. together
and add. the spice and r u in , s ti r up t horoughly, add
thicken with sugar until the mix t ure attains the con–
sistence of a light batter.
A larger or smaller quantity of t his mixt ure may be
made by increasing or diminishing the proportions of
the ingredients given in the above recipe.
N.H.— A tea-spoonful of cream of t a r t a r o r a b ou t
as much carbonate of soda as you can get on a dime,
will prevent the sugar from settling to the bo t tom of
How to Serve Tom and Jerry .
(Use small bar-glass.)
1 wine-glass of brandy.
meg on top, and serve with a spoon.
Adepts at the bar, in serving Tom and Jerry some–
times einploy the following mixture: — one-half brandy,
one-quarter Jamaica rum, one-quarter Santa Cruz rum.
For convenience, these proportions are mixed and kept
in a bottle, and a wine-glassful is used to each tumbler
of Tom and Jerry, instead ofbrandy plain.
Take 1 tablespoonful of the above mixture.
Fill the glass with boiling water, grate a lit tle nut–
8inest Quality.
H a v e l o c k T o b a c c o s .