LIFEMaking Tom and Jerrys at the City BarA completed Tom and Jerry is always served with mixing straws, but shouldn’t be sipped through them.TRIBUNE PHOTO/JULIA MOSSA.J. Griffith adds a rum and whiskey mixture to the batter and water.TRIBUNE PHOTO/JULIA MOSSMarie Dubik holds two eggs next to each other. One is twice the size of the other and contains two yolks.TRIBUNE PHOTO/JULIA MOSSLeft 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 MOSSEggs rest in crates.TRIBUNE PHOTO/JULIA MOSSYolks 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 MOSSEggs and sugar are whipped into white froth in the A-frame building next to the City Bar.TRIBUNE PHOTO/JULIA MOSSA.J. Griffith spoons out a portion of batter to make a Tom and Jerry.TRIBUNE PHOTO/JULIA MOSS