1895 The Mixicologist by C F Lawlor

'l'HE l\IIXICOLOGIST.

42

Tom and Jerry. (Use punch-bowl for the mixture.)

Take 12 fresh eggs.

Yz small barglass of J amaica rum. r Yz teaspoonfuls of ground cinnamon. Yz teaspoonful of ground cloves. Yz teaspoonful of ground allspice. Sufficient fine white sugar . -

Beat the whites of the eggs to -a stiff froth, and the yolks until they are as thin as water; then mix together, and add the spice and rum; stir up thor– oughly, and thicken \Vith sugar until the mixture attains the consistence of a light. batter. How to Serve Tom and Jerry. (Use T. and J. Mug.) Take r desertspoonful of the above mix ture. r wineglass of brandy or whiskey. Fill the glass with boiling water, gr~te a little nutmeg on top, and serve with a spoon.

Hot English Rum Flip. (One quart.)

1'ake r quart of ale.

r gill of old rum. 4 raw fresh eggs. 4 ounces of moist sugar.

Heat the ale in a sausepan; beat up the eggs and sugar, add the nutmeg and rum, and put it all in a