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Chapter
IX.
ICE
CREAM
BEVERAGES
For
Fountains
Banana
1.
—
Slice
a
banana
in
two.
Place
a
spoonful
of
vanilla
ice
cream
in
the
center
and
top
off
with
maraschino
cherries
and
pour
cherry
syrup
over
it.
2.
—
Into
a
12-oz.
glass
draw
1
oz.
of
sweet
cream
and
1
oz.
of
vanilla
syrup;
into
this
slice
half
a
banana;
add
a
portion
of
ice
cream;
shake
thoroughly,
then
fill
the
glass
with
soda,
using
the
fine
stream
only.
Pour
with-
out
straining
into
a
clean
glass
and
top
off
with
whipped
cream.
Serve
with
a
spoon.
3.
—
Peel
and
split
a
banana,
lay
both
halves
together
on
the
bottom
of
a
large
saucer.
On
the
top
of
the
banana
put
a cone-shaped
measure
of
ice
cream
and
over
this
pour
a
little
crushed
pineapple,
a
few
powdered
nuts,
a
spoonful
of
whipped
cream.
Top
with
a
cherry.
4.
—
Split
a
banana
lengthwise
and
cover
with
a
portion
of
3
kinds
of
ice
cream
and
1
water
ice,
so
arranging
the
ice
cream
as to
make
the
colors
contrast
nicely.
Cantaloupe
1.
—
Take
J^
cantaloupe,
cut
off
a
piece
of
bottom
so
it
will
stand,
add
a
No.
12
scoop
of
vanilla
cream,
and,
if
possible,
watermelon
ice.
If this
is
impossible,
substitute
what
water
ice
you
may
have
on
hand.
Over
this
pour
1
ladle
of
crushed
raspberries,
top with
nuts,
whipped
cream
and
a
cherry
and
place
mint
leaves
on
the
side.
2.
—
Cut
a
cantaloupe
in
halves,
take
out
the
seeds
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