1912 The Buffet Blue Book bu John H Considine

...

206. TOM AND JERRY.

Use large bowl. Take the whites· of any number of eggs and beat to a stiff froth. Add 1 ~ tablespoons of powdered sugar to each egg. Beat the yolks of the eggs sep– arate. Stir well together and beat till you have a stiff batter. Add to this as much olcarbonate of soda, as will cover a nickel Stir up frequently so that eggs will not sep– arate or settle. 207. TOM AND JERRY (To Serve.) Put 1 tablespoonful of batter into Tom and Jerry mug; 1 jigger rum and brandy mixed. Fill up with boiling water or milk; grate nutmeg on top; stir with spoon and serve. 208. TOM COLLI NS GIN. Use large bar glass with 3 or 4 lumps of ice; 1 tablespoon sugar, 3 or 4 dashes of lemon juice, 1 jigger Old Tom gin, 1 bottle plain soda. Stir with spoon; take out ice and serve. 209. TOM COLLINS BRANDY. Mix same as above, substituting brandy in place of gin. 210. TOM COLLINS WHISKEY. Mix same as above, s11bstituting whiskey for brandy. 211. TOM COLLINS RUM. Mix same as above; substitute rum in place of whiskey.

Google

Original from UNIVERSITYOFCALIFORNIA

Digitized by