1920 What to Drink E L Bertha

WHAT TO DRINK

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only for making sundaes but because they, too, quench the

thirst. There is one important thing to remember when making sundaes ; they must never look mussy ! Even though a number of different things are used in the making, it is not at all necessary to use such haste that they will not look appetizing. After the cream is in the glass, pour the syrup or sauce over carefully, being sure not to drip it ; add the next thing just as carefully as the first, and if nuts are to top the dish, add only enough to stay where they are meant to stay — on the top. If the nuts fall to the service plate the whole service is spoiled in appearance. An attractive service makes for the success of the hostess. Use vanilla ice cream as the foundation; Plain syrup, diced bananas, nuts. Plain syrup, marshmallow cream, chopped bananas, nuts. Caramel sauce, diced bananas, nuts. Caramel sauce, sliced bananas, marshmallow cream, nuts. Caramel sauce, sliced bananas, whipped cream, nuts. Caramel sauce, diced bananas, whipped cream, chopped cherries. For a Banana Split use, I peeled banana cut in half lengthwise ; lay side by side on plate, put one spoonful of vanilla ice cream on one end, strawberry ice cream on the other; cover with any fresh fruit in season, crushed and mixed with plain syrup. Sprinkle with chopped nuts, or if one wishes such a variety, add whipped cream before the nuts.

Use vanilla ice cream as the foundation; Cherry syrup, chopped nuts, Cherry syrup, whole cherries,

Cherry syrup, marshmallow cream, chopped cherries, Cherry syrup, marshmallow cream, broken nuts, one Maraschino cherry.