1902 Fox's Bartender's Guide

Tom and Jerry. Use punch-bowlf or the mixture.

Twelve fresh eggs. Half small bar glass Jamaica rum. One and a half tablespoonfuls ground cinnamon. Half teaspoonful grouncl clove§. Half teaspoonful 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 wafer, then mix .....together and add the spice and rum; stir up thoroughly, · and thicken with sugar until the mixture attains the consistence of a light batter. To SERVE TOM AND JERRY. Use mug. Two tablespoonfuls of the batter, One wine-glass brandy. One pony glass Jamaica rum. • Fill with hot water ·or hot milk · stir well · pour from one mug to :mother several tim~s, grate n~1tmeg on top and serve. High Ball. Use medium size fizz glass. Two or three lumps clear ice. One wine-glass Scotch .whiskey. Fill glass with cold vichy. Use the liquor the customer asks for. . 58