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How to l 1i x .ill Kinds of Drinks.

-67

TOM AND JERRY NO. I.

(Prepa re in a punch bowl.)

The number of eggs to be used in this preparation

depends upon the quantity you intend .making.

Be very careful in having your eggs fresh.

Separate the yolks

tram

the whites.

Beat the eggs to a very stiff froth, and add

I~

tablespoon of white sugar to each egg, mixing thor–

oughly together . Then beat the yolks until they are

thin as liquor, which mix thoroughly with the white

and sugar until the compound attains the consistency

of batter .

To prevent the sugar settling to the bottom of the

bowl, put in as much carbonate of soda as will cover

a ten-cent piece, or stir once in a while.

HOW TO SERVE IT.

2

tablespoons of the mixture.

I

w.ip.e-glass brandy.

r pony-glass J amaica rum.

Fill the mug up with hot water, or hot milk, stir–

ring well with a spoon. Pour from one mug into

t;1e other to thoroughly mix, grate a little nu meg

o:r;i top and catch on.

TOM

AND

JERRY

NO. 2.

·

(Prepare in a punch bowl.)

Beat the whites of r dozen eggs to a stiff frot h, and

the yolks until they become as thin as water. Mix

well together, then add :

U

a small glass Jamaica rum.