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

TOM AND JERRY, NO. 2.

71

How to Serve it.

2table-spoons of the mixture. 1 wine-glass brandy. 1 pony " Jamaica rum.

Fill the mug up with hot water, or hot milk, stiri-iug well with a spoon. , Pour from one mug into the other to tlioroughly mix, grate a little nutmeg on top, and catch on.

Tom and Jerry I^Tg. 2.

(Prepare in a punch bowL)

Beat the whites of 1 dozen eggs to a stiff froth, and the yolks untilthey become as thin as water. Mix well together, then add: i a small glass Jamaica rum. j " " St. Croix rum. li tea-spoon ground cinnamon. I " " cloves. " " allspice. Stiffen with white sugar to the consistency of batter.

How to Seiwe the AJbove: Use a Small Bar Glcu^s or Mug.

1 table-spoon of the mixture. 1 wme-glass brandy. Fill up with boiling water or milk, a little grated nut meg on top. Serve.