1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

70 A COMPLETE BUFFET MANUAL. OR

TOM AXD JERRY NO. 2. (Prepare In a punch bowl.)

Beat the whites of 1 dozen eggs to a stiff froth, and the yolks until they become as thin, as water. Mix well together, then add: % a small glass Jamaica rum. %a sm^Il glass St. Croix rum. 1% teaspoon ground cinnamon. % teaspoon ground cloves. teaspoon ground allspice. Stiffen with white sugar to the consistency of bat ter. 1 tablespoon of the mixture. 1 wine-glass brandy. Fill up with boiling water or milk, a little grated nutmeg on top. Serve. COl/D TOM AND JERRY. (Use small bar glass.) - For this, use as above, only you add cold water on milk instead of hot. TOM COLLINS GIN AND WHISKY. (Use small bar glass.) Are concocted in the same manner as the brandy, receipt, substituting their respective liquors. HOW TO SERVE THE ABOVE: (Use a small bar glass or mug.) •

VERMOUTH FRAPPEE. (Use large bar glass.)

IH pony French vermouth. % glass filled with shaved ice. Fill up with cold Seltzer or Apollinaris water.