1934 Tom and Jerry's Bartender's guide

How to l 1i x .ill Kinds of Drinks.

-67

TOM AND JERRY NO. I. (Prepa re in a punch bowl.)

The number of eggs to be used in this preparation depends upon the quantity you intend .making. Be very careful in having your eggs fresh. Separate the yolks tram the whites. Beat the eggs to a very stiff froth, and add I~ tablespoon of white sugar to each egg, mixing thor– oughly together . Then beat the yolks until they are thin as liquor, which mix thoroughly with the white and sugar until the compound attains the consistency of batter . To prevent the sugar settling to the bottom of the bowl, put in as much carbonate of soda as will cover a ten-cent piece, or stir once in a while. HOW TO SERVE IT. 2 tablespoons of the mixture. I w.ip.e-glass brandy. r pony-glass J amaica rum. Fill the mug up with hot water, or hot milk, stir– ring well with a spoon. Pour from one mug into t;1e other to thoroughly mix, grate a little nu meg o:r;i top and catch on. (Prepare in a punch bowl.) Beat the whites of r dozen eggs to a stiff frot h, and the yolks until they become as thin as water. Mix well together, then add : U a small glass Jamaica rum. TOM AND JERRY NO. 2. ·