1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, in

I4

TOM COLLINS BRANDY. (Use small bar glass.)

S or 6 dashes gum syrup. I or 2 dashes Maraschino. Juice of one small lemon. 1 wine-glass whisky. 1 or 2 lumps of cracked ice. Fill up with plain soda. Do not shake if the soda is cold. MULLED CLARET. (Use large bar glass.) 3 or 4 lumps sugar. 2 dashes of lemon juice. 4 whole allspice, bruised. 2 whole cloves, bruised. 1-3 teaspoon ground cinnamon.

2 wine-glasses claret; place all the above in a dish , let it come to a boil, and boil 2 minutes, stirring ·all thr $ime; strain and pour into a large bar glass. MULLED CLARET AND EGG. (A large bar glass.) I tablespoon powdered sugar. I dash lemon juice. ~teaspoon mixed spices. 2 wine-glasses claret; boil the above ingredients together; then beat to a batter the yokes of 2 eggs with a little powdered sugar added; pour the hot wine over the eggs, stirring continually; grate a little nutmeg on top, and serve. You must positively pour the wine over the eggs, not otherwise, as it would spoil.