1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

brandy; 1 pony maraschino; i raw egg. Siake well, strain in stem glass and fill with seltzer. Toledo Punch. (Use a large bowl.) Place 21/2 pounds of loaf sugar in the bowl; 5 or 6 bottles of plain soda; 4 lemons, the juice only; 1 quart of Cognac brandy; 1 small bunch of wintergreen; 4 oranges and 1 pineapple (cut up), and add the slices into the bowl and also strawberries and grapes. Mix the ingredients well with a ladle and add 6 bottles of champagne. Tom Collins. (Use extra large bar glass.) % tablespoonful sugar; 3 or 4 dashes lime juice; 3 or 4 pieces broken ice; 1 wineglass Old Tom gin; 1 bottle plain soda. Mix well with a spoon, strain and serve. Attention must be paid not to let the foam of the soda spread over the glass. Tom and Jerry. Fill a Tom and Jerry mug'A full of batter; V, Jigger brandy; % jigger rum. Fill up with hot water, stirring well at the same time with a bar spoon; grate nutmeg on top and serve. Another method is to pour the hot iiquid from one mug to another until thoroughly mixed, and then add the grated nutmeg and serve. (See"Tom and Jerry—the basic mixture.") TOM AND JERRY (the basic mixture). Separate the whites from the yolks of a given number of eggs. Beat the yolks until they be- come very thin and beat the whites to a stiff froth. Then empty both into a Tom and Jerry bowl and miv in sugar, very slowly, by stirring

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