1910s Jack's manual by J A Grohusko (3rd edition)

SWISS ESS

75% white absinthe 25% anisette White of 1 egg.

Fill with shaved ice.

Shake well in shaker, strain in cock-

tail glass and serve.

TERMINAL COOLER

Large piece of ice in glass Peel an orange, in a long string

Juice of y^ orange 100% byrrh wine 2 dashes Curagao One bottle ginger ale. Serve with straws.

TIP TOP PUNCH (Use large bar glass with 5 lumps of ice.)

1 dash of lemon juice lump of loaf sugar 2 slices of pineapple 1 slice of orange. Fill 1

up with champagne,

with

dress

well,

stir

berries,

dash with genuine angostura bitters, serve with straws. TOM AND JERRY Take twelve raw eggs, two liqueur glasses of Creme de Cacao, one bar glassful of Crystal Spring rum, one bar glass- ful of sherry, one teaspoonful of ground cinnamon, one- quarter of a teaspoonful of ground cloves, and one-quarter of a teaspoonful of ground allspice. Beat the whites of the eggs to a stiff froth, add the yolks, rum, sherry, cacao and spice. Stir up thoroughly and thicken with fine sugar, until the mixture attains the consistency of light batter. Mix and keep in a cool place. To serve, take one-half a bar glass of brandy or whiskey, and a dessert spoon of the above mixture. Put in a mug and 'fill with boiling water or milk, stir slowly, and grate a little nutmeg on top. TOM AND JERRY (Use large bowl.) Take the whites of any number of eggs and beat to a stiff froth. Add lj4 tablespoonsful of powdered sugar to each egg. you have a stiff batter. Add to this as much bicarbonate of soda as will cover a nickel. Stir up frequently, so that eggs will not separate or settle. (To serve.) Put 1 tablespoonful of batter into Tom and Jerry mug. 100% rum and brandy mixed. Fill up with boiling water or milk, grate nutmeg on top, stir with spoon and serve. Beat the yolks of the eggs separate. Stir well together and beat till