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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
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