1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

I-I ow to ~1 i x A ll Kinds of Drinks.

67

TOM AND JERRY NO. I. (Prepa re in a punch bowl.)

The number of eggs to be used in this prepa ration depends upon the quant ity you intend mak ing. Be v er y careful in h aving your eggs fresh. Separate the yolks from the whites. Beat the eggs to a very stiff froth, and add 1;4 tablespoon of white sugar t o each egg, mixing thor– oughly together. Then beat t h e yolks until t hey are thin as liquor, which mix thoroughly with the white and sugar until the compound attains the consistency of batter. To prevent the sugar settling to the bott om of the bowl, put in as much carbonate of soda as will cover a ten-cent piece, or stir on ce in a while. HOW TO SERVE IT. 2 tablespoons of the mixture. 1 wine-glass brandy . 1 pony-glass Jamaica rum. Fill the mug up with hot water, or hot milk, stir– ring well with a spoon. Pour from one mug into the other to thoroughly mix, grat e a lit tle nutmeg on top and catch on.

TOM AND 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 wat er . MU. well together, then add: 'U a small glass J amaica rum.