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Chapter
XV.
SUNDAES
LADLE
of
ice
cream;
circle
center
with
6
peppermint
wafers
on
toothpicks,
lay
on
top
cube
of
pineapple,
small
piece
of
sliced
orange
and
a
whole
cherry.
2.—
-Ginger
cordial
syrup,
mix
with
ginger
fruit,
pour
over
vanilla
ice
cream,
sprinkle
with
cinnamon.
Serve
in
sundae
cup
and
top
off
with
maraschino
cherries.
3.
—
Place
5
macaroons
around
edge
of
saucer.
Place
a
cone
of
vanilla
ice
cream
(measured
out
with
a
l2-to-the-
quart
ice
disher)
in
the
center
of
the
saucer.
Over
the
ice
cream
pour
J^
ladleful
of
pineapple
fruit
and
1
oz.
of
maple
syrup.
Top
off
with
a
small
measure
of
maple
sugar.
4.
—
In
a
9-oz.
stem
glass
place
vanilla
cream,
1
scoop;
strawberry
cream,
1
scoop;
crushed
pineapple,
1
oz.;
crushed
raspberries,
1
oz.
Place
a
lady
finger
at
each
side
in
top
of
glass.
Top
with
whipped
cream
and
a
cherry.
Cherry
Turn
a
measure
of
ice
cream
in
a
saucer
champagne
glass,
pour
over
this
several
maraschino
cherries
and
1
oz.
of
cherry
phosphate
syrup.
Serve
with a
spoon.
Can
be
improved
by
adding
a
little
whipped
cream.
Chocolate
Strawberry
syrup,
10
oz.;
vanilla
syrup,
10
oz.;
rasp-
berry
syrup,
8
oz.;
chocolate syrup,
4
oz.
Pour
a
ladle
of
this
sauce
over
plain
ice
cream.
112