1920 What to Drink E L Bertha

SAUCES FOR SUNDAES

147.

chop the cherries, cut the figs into small pieces and chop (or break into pieces) the nuts. Mix, and pour the syrup of the cherries and the honey over the mixture, allowing to stand until thoroughly blended. Keep near the ice if possible.

STRAWBERRY SAUCE

i quart of berries, i cupful of powdered sugar.

Wash and hull the berries, mash with a silver fork, add the sugar, stir well, and allow to stand for two hours in a cold place.

ORANGE SAUCE

3 oranges, 2 egg whites, i cupful of powdered sugar.

Grate the rind of half an orange and add to it the juice of three oranges. Whip the whites of the eggs until dry and stiff, add the sugar and then the orange juice. This, heaped on ice cream, is as delightful as it is unusual.

TUTTI FRUTTI SAUCE

£ cupful of chopped candied cherries, £ cupful of chopped seeded raisins, i cupful of chopped figs, £ cupful of dates, Mix with maple syrup.

Chop the different fruits and mix enough maple syrup to blend but not enough to make a great deal of liquid.