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Tom and Jerry                                                              Aunt Bud Rowlands

12 fresh eggs                                                               1/2 small bar glass Jamaica Rum

1 1/2 teaspoon of ground cinnamon                            1/2 teaspoon of ground cloves

1/2 teaspoon of ground allspice

Sufficient fine white sugar.  Beat whites to stiff froth.  Beat yokes as thin as water, then mix and add spice and rum.  Stir up thoroughly and thicken with sugar until mixture attains the consistence of a light batter.  A teaspoonful of cream of tartar or about as much carbonate of soda as you can get on a dime will prevent the sugar from settling on the bottom.

Serve about 1/4 Tom and Jerry to about 3/4 hot water, also a small glass of whiskey if desired.