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Sundaes
Chop
Suey
for
Sundaes
1.
—
Seeded
raisins,
J^
lb.;
shredded
cocoanut,
2
oz.;
green
cherries,
4
oz.;
red
cherries,
4
oz.;
sliced
pineapple,
4oz.;
dates,
4
oz.
Chop
and
mix;
add
maple
and
cherry
syrup,
equal
parts,
to
thin
enough
to
serve;
2
oz.
port
wine
and
2
oz.
sherry
wine
add
to
the
flavor.
2.
—
Half
lb.
of
figs
chopped
into
small
pieces,
}/%
lb.
of
seeded
dates
cup
up,
1
lb.
of
English
walnuts
broken,
but
not
too
fine.
Add
syrup
enough
to
make
2
qt.,
color
dark
red.
Fill
a
sundae
glass
2-3
full
of
ice
cream,
pour
over
it
a
large
ladle
of
chop
suey,
a
little
whipped
cream
and
a
cherry
on
top.
Dates
Stuffed
Use
souffle'
dish;
put
5
stuffed
dates
around
ice
cream;
flavor
with
maraschino
juice;
top with
whipped
cream
and
cherries.
Nut
Sundae
1.
—
Ice
cream;
sliced
orange,
cut
in
diamond-shaped
pieces;
sliced
pineapple,
cut
in
triangular
shape;
English
walnuts;
maraschino
cherries.
The
nuts
and
fruit
are
to
be
arranged
artistically
and no
syrup
used.
2.
—
In
a
saucer
place
a
No.
8
cone
of
vanilla
ice
cream.
Around
the
ice
cream
place
a
ring
of
marshmallows,
above
this
a
ring
of
6
walnut
halves.
Add
2
red
and
2
green
or
white
cherries
and
over
all
pour
1
oz.
of
grape
juice.
Serve
N.
wafers.
3.
—
Small
spoonful
ice
cream
in
sundae
cup,
then
pour
over
some
grated
walnuts,
then
some more
ice
cream,
then
top
off
with
sliced
bananas
and
whipped
cream.
4.
—
Ladle
of
ice
cream;
top
with
usual
amount
of
fruits
mixed,
raspberries,
sliced
peaches
and
claret
syrup;
a
tea-
spoonful
of
nut
sundae;
dress
with
whipped
cream
if
de-
sired,
fancy
whole
cherries
and
cubed
pineapple.
5.
—
Chop
1
lb.
of
mixed
nuts
and
add
10
oz.
of
crushed
strawberry
and
10
oz.
of
crushed
pineapple
sauce.
Pour
over
plain
ice
cream.
6.
—
Into
a
sundae
cup
turn
a
cone-shaped
measure
of
113