1933 The Home Bartender

HOT DRINKS TOM AND JERRY

Use large bowl also Tom and Jerry Mugs. Arrange bowl on tray covered 'with clean napkins, place sprigs of ever– green, parsley or water cross around bowl on top of Napkin. On the Greens place fresh eggs all around. Arrange Mugs on another tray which is also covered with napkins. Have a silver spoon for mixing and serving, also barspoon handy for stiring in the mugs, also have nut meg or Cinnamon on the bar. . Take one pint of Brandy, and one pint of Rum. . Mix both thoroughly, then take as many fresh eggs as is de– sired. Separate yolks from whites, add 1% barspoons sugar to each whole egg, beat and whip yolks and whites sepa– rately then put sugar in yolks, whip again, then mix whites with yolks, whip again add to the· mixture % to 1 spoon of Bicarb of Soda, Whip again extra good. For servicing Tom and Jerry take a tablespoon of the liquid in bowl and pour one jigger of mixed liquor al– ready on hand, and mix with barspoon. Then fill mug with hot water, stir good and serve with small sweet crisp crackers two or three on plate. If desired place whiskey glass and also mixed liquor and let guest help himself, then pour in mixture also hot water and serve with nutmeg or cinnamon. Stir Mixture in Bowl often so it won't Break. FRENCH COFFEE Boil 4 full cups of water, put one cup of ground coffee, into percolator (dripper is best) and fill with boiling water. Let drip. When through dripping it is ready for use. Following are ways of serving:- CAFE ROYALE 1 jigger Whiskey mixed with one half cup of coffee. DEMITASSE Small cup French made coffee. HOT CLARET 1 barspoon sugar, ~4 slice lemon, % glass Claret. Fill glass with hot water, mix, serve.

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