1920 What to Drink E L Bertha

XI — SUNDAES Because of the popularity of sundaes, and the preference shown by many for them instead of sweet or fruit drinks, I shall give a goodly number of suggestions for making these delightful concoctions. I shall give recipes for sauces to be used on them, as well as suggestions for preserving and drying cherries. While the recipes given for syrups, both plain and flavored, are given primarily for the making of punches, bowls, cups and the like, there is no reason why these should not be used on sundaes, in fact there is every reason why they should. It is also possible and most advisable to use the syrup from canned or preserved fruits on sundaes, as there is almost always more syrup in a jar of fruit than is needed, and it may be used to advantage in this way. One may make marshmallow cream or purchase it ready for use. One candy manufacturer in New York puts out an excellent article at a very reasonable price. While one almost invariably sees pecan nuts used for topping sundaes, it is not at all essential that they should be walnuts, either domestic or English, may be used with equal success. If obtainable, try butternuts broken in pieces. One may use either the short-stemmed, wide-topped sherbet glasses or the wide long-stemmed champagne glasses for service. These are equally attractive. Select small plates, place a doylie on each and place the glass on that. Lay a small spoon on the plate. In most instances, a rounded spoonful of ice cream is placed in the glass first, then the syrup or sauce is poured over that, and nuts, or chopped fruits, or both are then added. One may use any flavor ice cream one desires, and because of this I have given a number of recipes for ice creams, not 135