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136
WHAT
TO
DRINK
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.