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 only for making sundaes 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,
1 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.
Cherry syrup, marshmallow cream, chopped cherries.
Use with vanilla ice cream;
Hot chocolate sauce.
Hot chocolate sauce, nuts.
Chocolate sauce.
Chocolate sauce, nuts.
Chocolate sauce, marshmallow cream, nuts.
Chocolate sauce, marshmallow cream, nuts, malted milk sprinkled over all.
Chocolate sauce, whipped cream, nuts.
Chocolate sauce, whipped cream, nuts, cherries.
Chocolate sauce, marshmallow, chopped figs.
Chocolate sauce, marshmallow, chopped dates.
Chocolate caramel sauce, nuts.
Chocolate caramel sauce, marshmallow cream, shredded cocoanut.
Chocolate fudge sauce.
Chocolate fudge sauce, nuts.
Chocolate fudge sauce, marshmallow cream, nuts.
Chocolate fudge sauce, marshmallow cream, nuts, cherry.
Use with chocolate ice cream;
Chocolate sauce, marshmallow cream, nuts.
Marshmallow cream, nuts, chopped cherries.
Marshmallow cream, chopped raisins, chopped nuts.
Chocolate sauce, chopped raisins.
Use with vanilla ice cream;
Coffee sauce.
Coffee sauce, whipped cream, nuts.
Coffee syrup, marshmallow cream, chopped cherries.
Coffee syrup, marshmallow sauce, nuts.
With coffee ice cream;
Caramel sauce, nuts.
Caramel sauce, whipped cream, nuts.
Caramel sauce, whipped cream, cherries.
Plain syrup, marshmallow cream, cherry.
Plain syrup, marshmallow cream, nuts.
With vanilla ice cream;
Maple fudge sauce.
Maple fudge sauce, nuts.
Maple fudge sauce, nuts, cherries.
Maple fudge sauce, marshmallow cream, nuts.
Hot maple sauce.
Hot maple sauce, nuts.
Berkshire maple sauce (hot) nuts.
With vanilla ice cream;
Honey sauce, whipped cream.
Honey sauce, whipped cream, nuts.
Honey sauce, chopped cherries.
Honey sauce, chopped raisins.
Use with vanilla ice cream;
Orange sauce, nuts.
Orange sauce, small sections of orange pulp, nuts.
Orange sauce, marshmallow cream, nuts.
Orange sauce, marshmallow cream, chopped cherries.
Orange sauce, marshmallow cream, shredded pineapple, nuts.
Use with vanilla ice cream;
Prune sauce.
Prune sauce, marshmallow cream.
Prune sauce, marshmallow cream, nuts.
Use with peach ice cream;
Peaches sliced thin, whipped cream, cherries.
Marshmallow cream, peaches crushed and mixed with plain syrup.
Crushed peaches, whipped cream, chopped nuts.
Caramel sauce, crushed peaches.
Caramel sauce, marshmallow cream, crushed peaches.
Plain syrup, crushed peaches, whipped cream.
Use with vanilla ice cream;
Place one half peach in the bottom of the glass, one spoonful of ice cream, place the second half over this and pour raspberry syrup over all.
Crushed peaches mixed with plain syrup.
Crushed peaches, marshmallow cream, nuts.
Half fresh peach over cream, cover with peach syrup, whipped cream, nuts.
Use with vanilla ice cream;
Shredded pineapple, plain syrup, whipped cream.
Shredded pineapple, pineapple syrup, nuts.
Caramel sauce, chopped pineapple.
Use with vanilla ice cream;
Caramel sauce, crushed raspberries, nuts.
Caramel sauce, crushed raspberries, whipped cream, whole preserved raspberries.
Caramel sauce, raspberries, whipped cream.
Caramel sauce, preserved peaches, sliced, crushed raspberries.
Use with strawberry ice cream;
Crushed strawberries.
Crushed strawberries, whipped cream.
Crushed strawberries, marshmallow cream, whole strawberries.
Use with vanilla ice cream;
Crushed strawberries.
Crushed strawberries, plain syrup.
Crushed strawberries, whipped cream, nuts.
Preserved strawberries.
Preserved strawberries, whipped cream.
Preserved strawberries, marshmallow cream, selected strawberries.
Preserved strawberries, whipped cream, a cherry.
With vanilla ice cream;
Crushed raspberries, plain syrup.
Crushed raspberries, whipped cream.
Crushed raspberries, whipped cream, chopped cherries.
Preserved raspberries, chopped nuts.
Preserved raspberries, marshmallow cream.
Preserved raspberries, marshmallow cream, chopped cherries.
Use with pistachio ice cream;
Caramel sauce, chopped cherries, nuts.
Marshmallow cream, chopped cherries, pistachio nuts finely chopped.
Chocolate sauce, nuts.
Chocolate sauce, marshmallow cream, pistachio nuts.
With vanilla ice cream;
Rose sauce, marshmallow cream, candied rose leaves.
Rose sauce, whipped cream, candied rose leaves, nuts.
With vanilla ice cream;
Caramel sauce, whipped cream, candied violets.
Plain syrup, whipped cream, candied violets.
With vanilla ice cream;
Tutti frutti sauce.
Tutti frutti sauce, whipped cream, nuts.
Fruit sauce.
Fruit sauce, whipped cream.
Fruit sauce, whipped cream, nuts.
Chocolate ice cream;
Tutti frutti sauce.
Rose sauce.
Rose sauce, whipped cream.
With vanilla ice cream;
Raspberry sauce.
Raspberry sauce, marshmallow cream.
Raspberry sauce, marshmallow cream, nuts, chopped cherries.