1933 Jack's Manual by J A Grohusko

184

jack's manual

TOM AND JERRY, NO. I (Use large bowl) Take the whites of any number of eggs and beat to a stiff froth. Add I Yz tablespoonfuls of powdered sugar to each egg. Beat the yolks of the eggs separate. Stir well together and beat until you have a stiff batter. Add to this as much bicarbonate of soda as will cover a nickel. Stir up frequently, so that the eggs will not separate or settle. To serve: Put a tablespoonful of batter into Tom and Jerry mug; add 100% rum and brandy mixed; fill up with boiling water or milk. Grate nutmeg on top, stir with spoon,and serve.

TOM AND JERRY, NO. 2

12 raw eggs 2 liqueur glasses of creme de cacao I glassful of rum I glassful of sherry I teaspoonful of ground cinnamon 34 teaspoonful of ground cloves 34 teaspoonful of ground allspice

Beat the whites of 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 dry place. To serve: Put 34 a glass of brandy or whisky, and a dessert spoonful of the above mixture,into a mug and fill with boiling water or milk. Stir slowly, and grate a little nutmeg on top.

tracey's delight (An after-dinner drinl()

3354% liquor pony gin 3334% liquor pony creme de cacao 3334% liquor pony cream Fill mixing glass or shaker with fine cracked ice, frappez, strain into cocktail glass, and serve.