1895 Official hand-book and guide (1895)

Miller's Tom and Jferry.

(Use large punch bowl.)

5 pounds of powdered sugar. Whites of

% dozen eggs beaten to a stiff

froth. Yolks of 12 eggs beaten thin as water. Mix well, U wine glass of Jamaica Rum. glass of St. Croix rum. 1*4 teaspoonful of fine cinnamon, U tea- spoonful of fine cloves, y z teaspoonful of fine allspice. Stir to a stiff batter. How to Serve Tom and Jerry. (Use small bar glass.

wine

I tablespoonful of the mixture, i

Fill with boiling milk or

glass of brandy.

water. Mix fine nutmeg on top.

Cold Tom and Jerry.

(Use small bar glass.)

Prepare and serve as hot, only using cold water or milk.

Tom Collins, Gin.

No. 1

(Use large ale glass.

3 teaspoonfuls of powdered sugar. 4 dashes of lemon juice, wine glass of Old Tom gin. i bottle plain soda water. Mix with spoon. Take out the ice,

% doz. lumps of

ice. i

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