1934 Harry Johnson's new and improved Bartenders' Manual

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the whites of the eggs in such a manner that it becomes a stiff froth; add tablespoonfuls of sugar for each egg, and mix this thoroughly together, and then beat the yolks of the eggs until they are as thin as water; mix the yolks of the eggs with the whites and sugar together, until the mixture gets the consistency of a light batter, and it is necessary to stir the mixture up every little while to prevent the eggs from separating. HOW TO DEAL OUT TOM AND JERRY. (Take either a Tom and Jerry mug, or a bar glass.) 2 tablespoonfuls of the above mixture; Fill the mugor glass with hot water or hot milk, and stirr up well with a spoon, then pour the mixture from one mug to the other three or four times until the above ingredients are thoroughly mixed, grate a little nutmeg on top, and serve. 1 wine glass of brandy (Martell); 1 pony glass of Jamaica rum; f glass of fine shaved ice; 2 or 3 dashes of gum syrup; very careful not to use too much; 1^ or 2 dashes of bitters (Boker's genuine only); Stir up well with a spoon and strain it into a cock tail glass, putting in a cherry or a medium-sized olive, and squeeze a piece of lemon peel on top, and serve. This drink is without doubt one of the most popular American drinks in existence. 1 or 2 dashes of curagoa; 1 wine glass of whiskey. WHISKEY COCKTAIL. (Use a large bar glass.)