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Tom and Jerry.
Use punch-bowlf or the mixture.
Twelve fresh eggs.
Half small bar glass Jamaica rum.
One and a half tablespoonfuls ground cinnamon.
Half teaspoonful grouncl clove§.
Half teaspoonful 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 wafer, then
mix
.....together and add the spice and rum; stir up thoroughly, ·
and thicken with sugar until the mixture attains the
consistence of a light batter.
To
SERVE TOM AND JERRY.
Use mug.
Two tablespoonfuls of the batter,
One wine-glass brandy.
One pony glass Jamaica rum.
•
Fill with hot water ·or hot milk · stir well · pour
from one mug to :mother several
tim~s,
grate
n~1tmeg
on top and serve.
High Ball.
Use medium size fizz glass.
Two or three lumps clear ice.
One wine-glass Scotch .whiskey.
Fill glass with cold vichy. Use the liquor the
customer asks for.
.
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