LIFE

Making Tom and Jerrys at the City Bar

A completed Tom and Jerry is always served with mixing straws, but shouldn’t be sipped through them.
A completed Tom and Jerry is always served with mixing straws, but shouldn’t be sipped through them.
TRIBUNE PHOTO/JULIA MOSS
A.J. Griffith adds a rum and whiskey mixture to the batter and water.
A.J. Griffith adds a rum and whiskey mixture to the batter and water.
TRIBUNE PHOTO/JULIA MOSS
Marie Dubik holds two eggs next to each other. One is twice the size of the other and contains two yolks.
Marie Dubik holds two eggs next to each other. One is twice the size of the other and contains two yolks.
TRIBUNE PHOTO/JULIA MOSS
Left to right, Marie Dubik, Karen Rencrel and Dee Brown separate egg yolks from whites in the A-frame next to City Bar.
Left to right, Marie Dubik, Karen Rencrel and Dee Brown separate egg yolks from whites in the A-frame next to City Bar.
TRIBUNE PHOTO/JULIA MOSS
Eggs rest in crates.
Eggs rest in crates.
TRIBUNE PHOTO/JULIA MOSS
Yolks separated from whites are left to chill in a bucket. In one season the City Bar may go through 16,000 eggs.
Yolks separated from whites are left to chill in a bucket. In one season the City Bar may go through 16,000 eggs.
TRIBUNE PHOTO/JULIA MOSS
Eggs and sugar are whipped into white froth in the A-frame building next to the City Bar.
Eggs and sugar are whipped into white froth in the A-frame building next to the City Bar.
TRIBUNE PHOTO/JULIA MOSS
A.J. Griffith spoons out a portion of batter to make a Tom and Jerry.
A.J. Griffith spoons out a portion of batter to make a Tom and Jerry.
TRIBUNE PHOTO/JULIA MOSS