1919 Home made beverages

Chapter XV. SUNDAES

LADLE of ice cream; circle center with 6 peppermint wafers on toothpicks, lay on top cube of pineapple, small piece of sliced orange and a whole cherry. 2.— -Ginger cordial syrup, mix with ginger fruit, pour over vanilla ice cream, sprinkle with cinnamon. Serve in sundae cup and top off with maraschino cherries. 3. — Place 5 macaroons around edge of saucer. Place a cone of vanilla ice cream (measured out with a l2-to-the- quart ice disher) in the center of the saucer. Over the ice cream pour J^ ladleful of pineapple fruit and 1 oz. of maple syrup. Top off with a small measure of maple sugar. 4. — In a 9-oz. stem glass place vanilla cream, 1 scoop; strawberry cream, 1 scoop; crushed pineapple, 1 oz.; crushed raspberries, 1 oz. Place a lady finger at each side in top of glass. Top with whipped cream and a cherry. Cherry Turn a measure of ice cream in a saucer champagne glass, pour over this several maraschino cherries and 1 oz. of cherry phosphate syrup. Serve with a spoon. Can be improved by adding a little whipped cream.

Chocolate

Strawberry syrup, 10 oz.; vanilla syrup, 10 oz.; rasp- berry syrup, 8 oz.; chocolate syrup, 4 oz. Pour a ladle of this sauce over plain ice cream. 112