1899 The Mixicologist by C F Lawlor

42

THE MIXICOLOGIST.

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

Take 12 fresh eggs.

y2 small barglass of Jamaica rum. xy teaspoonfuls of ground cinnamon. y 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 with sugar until the mixture attains the consistence of a light batter. How to Serve Tom and Jerry. (Use T. and J. Mug.) Take i desertspoonful of the above mixture. I wineglass of brandy or whiskey. Fill the glass with boiling water, grate a little nutmeg on top, and serve with a spoon.

Hot English Rum Flip.

,•

(One quart.;

Take i quart of ale.

1 gill of old rum. 4raw fresh eggs. 4ounces 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