1928 Giggle Water by Charles S Warnock

GIGGLE WATER 67 dients by pouring them four or five times from one mug to the other. If well done this will liave the appearance of a continued stream of liquid fire. The novice in mixing this beverage should be careful not to scald himself. To become proficient in throAving the liquid from one mug to the other, it will be neces sary to practise for some time with cold water.

134. TOM AND JERRY (Use punch-bowl for the mixture) Take 12 fresh eggs ^2 small bar-glass of Jamaica rum 1J2 teaspoonfuls of ground cinnamon ^2 teaspoonful of ground cloves teaspoonful of ground allspice Sufficient fine white sugar

Beat the whites of the eggs to a stiff froth and the yolks until they are thin as water, then mix together and add the spice and rum, stir up thoroughly, and thicken \vith sugar until the mixture attains the consistency of a light batter. A larger or smaller quantity of this mixture may be made by increasing or diminishing the proportions of the ingredients given in the above recipe. N.B.—A teaspoonful of cream of tartar, or about as much carbonate of soda as you can get on a dime, will prevent the sugar from settling to the bottom of the mixture.