87 / 122
SWISS
ESS
75%
white
absinthe
25%
anisette
White
of
1
egg.
Fill
with
shaved
ice.
Shake
well
in
shaker,
strain
in
cock-
tail
glass
and
serve.
TERMINAL
COOLER
Large
piece
of
ice
in
glass
Peel
an
orange,
in
a
long
string
Juice
of
y^
orange
100%
byrrh
wine
2
dashes
Curagao
One
bottle
ginger
ale.
Serve with
straws.
TIP
TOP
PUNCH
(Use
large
bar
glass
with
5
lumps
of
ice.)
1
dash
of
lemon
juice
1
lump
of
loaf
sugar
2
slices
of
pineapple
1
slice
of
orange.
Fill
up
with
champagne,
stir
well,
dress
with
berries,
dash
with
genuine
angostura
bitters,
serve
with
straws.
TOM
AND
JERRY
Take
twelve
raw
eggs,
two
liqueur
glasses
of
Creme
de
Cacao,
one
bar
glassful
of
Crystal
Spring
rum,
one
bar
glass-
ful
of sherry,
one
teaspoonful
of
ground
cinnamon,
one-
quarter
of a
teaspoonful
of
ground
cloves,
and
one-quarter
of
a
teaspoonful
of
ground
allspice.
Beat
the
whites
of
the
eggs
to
a
stiff
froth,
add
the
yolks,
rum,
sherry,
cacao
and
spice.
Stir
up
thoroughly
and
thicken
with
fine
sugar,
until
the
mixture
attains
the
consistency
of
light
batter.
Mix
and
keep
in
a
cool
place.
To
serve,
take one-half
a
bar
glass
of
brandy
or
whiskey,
and
a
dessert
spoon
of
the
above
mixture.
Put
in
a
mug
and
'fill
with
boiling
water
or
milk,
stir
slowly,
and
grate
a
little
nutmeg
on
top.
TOM
AND
JERRY
(Use
large
bowl.)
Take
the
whites
of
any
number
of
eggs
and
beat
to a
stiff
froth.
Add
lj4
tablespoonsful
of
powdered
sugar
to
each
egg.
Beat
the
yolks
of
the
eggs
separate.
Stir
well
together
and
beat
till
you
have
a
stiff
batter.
Add
to
this
as
much
bicarbonate
of
soda
as
will
cover
a
nickel.
Stir
up
frequently,
so
that
eggs
will
not
separate
or
settle.
(To
serve.)
Put
1
tablespoonful
of
batter
into
Tom
and
Jerry
mug.
100%
rum
and
brandy
mixed.
Fill
up
with
boiling
water
or
milk,
grate
nutmeg
on
top,
stir
with
spoon
and
serve.