1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

As we have warned you, there are many recipes for genuine nogs brewed in the modern manner—a far cry from the ale and cider styles in vogue in Merrie England a century or two ago.

Tom And Jerry

eggs sugar brandy rum

Take as many eggs as the number of drinks you expect to serve and beat the whites to a stiff froth. Add one heaping teaspoon sugar for each egg white. The egg yolks are beaten separately. Mix the whites and yolks and sugar together with a pinch of bicarbonate of soda and place in a large bowl, stirring occasionally to prevent the sugar from settling. To serve: Take two tablespoons of the above mixture and put in a crockery mug. Add 1/2 jigger brandy and 1/2 jigger rum, fill to the top with hot milk or cream (or boiling hot water). Stir with a spoon and grate a little nutmeg on top. Runner up for holiday honors is this celebrated drink named for the two titular characters in Pierce Egan's book, Life in London, or days andNights of ferry Haw thorne and his Elegant friend Corinthian Tom, a fic tional pair of rakes and sporting bloods of the Regency period in Merrie England. First appearing in print in 1821, the book's two characters took on new fame with the naming of this instantaneously popular drink in their honor, and with the fact that drinking places became "Tom and Jerries" instead of tap rooms. When and how the drink found popularity in America or when it was first served in New Orleans is not known, but references to it appeared almost a century ago. Ninety-one

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