1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

-!5

IlOT DHlNKS.

154

TEA PUNCH, HOT.

COMPLIMENTS OF MAJOR SPECHT.

i\fake a quart of good, well-steeped t ea. Then t ake a large punch-bowl a nd put in t hree-qua rters of a piut of cognac, one-quarter of :1 pint of Jamaica rum, the fresh juice of four lemons and six heaping teaspoonfuls of sugar. Set this mixture on fire and stir rapidly, a dding the hot tea slowly the while. A nice way of flavoring this drink is to mash the rinds of the lemons into the sugar with a muddler before placing the sugar in t he bowl. When the sugar has absorbed all the moisture from the rinds, throw them away.

155

TOM AND JERRY.

A L.\ W. G. STEVE!\SON, '!"HE POPULA R MANAGER OF 'l'HE ~'AMOUS PACIFIC BUFFET,

PACIFIC BUILDING, SAN FRANCISCO. 'ro make this celebrated beverage a batter must first be prepared in the following mauner: Procure any number of eggs and seJ2arate the whites from t he yolks. Beat the whites until stif( and the yolks until tbin; then pour both together into a large bowl and mix with enough sugar to make a thick paste. Your batter is now ready, so when you wish to make a Tom and J erry, rinse out a mug, cup or glass with boiling water ' (this is done t o heat it) , place a heaping t easpoonful of the batter into the hot mug (mugs ar e generally used to serve this drink), add a jigger of cognac and a da~h of St. Croix rnm , fill t he glass with hot milk (some use hot water) , and stir until the batter iR a ll dissoh ecl, g rate nutmeg on top and serve. N . B.-A half teaspoonful of carbonate of soda stirred into Tom and Jerry batter will have a tendency to keep it sweet a nd prevent t he suga r from settling t o the bottom of the bowl. 156 P lace a spoon in a hot-water glass f ull of boiling water a nd serve. Dys– peptics find this a great relief for their afilictiou, as the heat from the hot water causes t he gastric juices of the stoml!eh to flow freely, and when t hose juices assimila t e with the contents of the stomach digestion is assisted a nd the patient finds relief. There i~ no medicine as good for a dyspeptic or a hard drinker as plenty of hot water, especially in the morning before breakfast 157 Dissolve a cube of sugar in a hot-water glass two-thirds full of boiling water, pour in enough of the c1esirecl brand of whi skey to' nearly fill the gla$~ and add a few drops of lemon juice, a slice of lemon and some spice. WAT.ER, HOT. WHISKEY PUNCH, HOT.