1889 The American Bar-tender's Guide (Australia) by Jerry thomas

. HOAV TO FERVE TOAI AgD J E RRY .

Tom and Jerry.

(Use punch-bowl for the mixture.)

Take 12 fresh eggs.

~ small bar-glass of Jamaica rum. 1 —,' tea-spoonful of ground cinnamon. ~i tea = spoonful of ground cloves. —,'- tea-spoonfill of ground allspice. Sufricient fine white sugar.

Heat the whites of the eggs to st i8' f r o th, and the yolks until they are thin as water, then mix. together and add. the spice and r u in , s ti r up t horoughly, add thicken with sugar until the mix t ure attains the con– sistence of a light batter. A larger or smaller quantity of t his mixt ure may be made by increasing or diminishing the proportions of the ingredients given in the above recipe. N.H.— A tea-spoonful of cream of t a r t a r o r a b ou t as much carbonate of soda as you can get on a dime, will prevent the sugar from settling to the bo t tom of

the mixture.

How to Serve Tom and Jerry . (Use small bar-glass.)

Take 1 tablespoonful of the above mixture.

1 wine-glass of brandy.

meg on top, and serve with a spoon. Adepts at the bar, in serving Tom and Jerry some– times einploy the following mixture: — one-half brandy, one-quarter Jamaica rum, one-quarter Santa Cruz rum. For convenience, these proportions are mixed and kept in a bottle, and a wine-glassful is used to each tumbler of Tom and Jerry, instead ofbrandy plain. Fill the glass with boiling water, grate a lit tle nut–

8inest Quality.

H a v e l o c k T o b a c c o s .