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THE BISHOP & BABCOCK COMPANY.
TOM COLLINS BRANDY.
LARGE BAR GLASS.—Five dashes gum, two
dashes Maraschino, juice of one lemon,two lumps
ice, one wineglass brandy, one bottle plain soda.
Mix with spoon and serve.
TOM GIN COCKTAIL
MIXINGGLASS.—Three dashesgum,twodashes
Angostura,two dashes curacoa or absinthe, fill with
shaved ice, add one wineglass Old Tom Gin. Mix
well, strain into cocktail glass, twist lemon peel
and serve.
TOM AND JERRY.
PUNCH BOWL.—Take the whites of as many
eggs as desired and beat to a stiff froth, add 1^
teaspoons fine sugar for each egg. Beat the yolks
of eggs separate, stir with the whites and beat to a
stiff batter, adding two pinches carbonate of soda.
Mix frequently so that eggs will not separate.
Put two tablespoons of above in mug. add one
wineglass brandy, one pony Jamaica Rum, fill
with hotmilk and mix well,pouringfrom one cup to
another. In serving, grate nutmeg on top. Tom
and Jerry can be served cold if wanted, by using
cold milk or water instead of hot.
VERMOUTH COCKTAIL
MIXING GLASS.—glass fine ice, two dashes
Angostura,three dashes Orange bitters, one pony
Vermouth. Strain and serve in cocktail glass with
a cherry.