1945 Chicago Bartenders and Beverage Dispensers Union

TOM AND JERRY Use two chilled bowls to prepare the batter in. Take as many eggs as deal.red.. (Each egg should give you six individual drinks.) ·separate whites in one bowl cind yolks in the other. Take an egg healer or large spoon and beat the whites to a stiff froth. Add enough powdered sugar (not too much) gradually until it becomes a good stiff batter. Then beat the yolks, adding from l 1h to 3 tablespoons of BAR SUGAR to a half stiffened batter. Pour this into the above mixture, a'nd mix well with a little carbonate of soda. Arrange bowl on a tray covered with clean napkin. Place sprigs of evergreen around the bowl on top of napkin. Arrange mugs or cups on another tray. which is also covered with napkin. Ha've a silver spoon for mixing and serv– ing. Also have .nutmeg on the bar. How to Serve Tom and Jerry Use Tom and Jerry mugs or cups. Put two tablespoons of the above mixture in Cup. Add 'h jigger of brandy. 1h jigger of Jamaica Rum. Fill the mug or cup with hot boiling wate r. Grate nutmeg on top. Serve with spoon. According to an old tradition, the season for Tom, and Jerry opens Christmas Eve, and lasts throughout the holidays

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