1884 The Modern Bartenders' Guide by O. H. Byron

70

TOM ANO JERRY, NO. 1.

Stir well, and serve; or you may dissolve the sugar with a little water, put spoon and ice in glass, and hand the bottle to the customer.

Whisky Toddy.

(Small bar glass.)''

1 tea-spoon sugar dissolved in water. A piece of ice. 1 wine glass whisky.

Stir and serve; or dissolve the sugar in the glass with a little, and set the bottle of whisky before the cus tomer.

TomandJerry,No. 1.

(Prepare in a punch howl.)

The number of eggs to be used in this preparation de- l^ends upon the quantity you intend making. Be very careful in having your eggs fresh. Separate the yolks from the whites. Beat the whites to a very stiff froth,and add table, spoon of white sugar to each egg, mixing thoroughly together. Then beat the yolks until they are thin as liquor, which, mix thoroughly with the whitesand sugar unto,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 tcn-cont piece, or stir once in a while.