Part 8
3 tablespoonfuls of plain syrup, 4 tablespoonfuls of loganberry juice, 1 egg, Acid phosphate, Soda, Ice.
Put the plain syrup, egg, two tablespoonfuls of cracked ice, a half teaspoonful of acid phosphate, loganberry juice and enough club soda to nearly fill the glass into a shaker. Shake thoroughly, strain into a serving glass and serve.
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 only for making sundaes 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,
1 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.
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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.
Cherry syrup, marshmallow cream, chopped cherries.
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Use with vanilla ice cream;
Hot chocolate sauce.
Hot chocolate sauce, nuts.
Chocolate sauce.
Chocolate sauce, nuts.
Chocolate sauce, marshmallow cream, nuts.
Chocolate sauce, marshmallow cream, nuts, malted milk sprinkled over all.
Chocolate sauce, whipped cream, nuts.
Chocolate sauce, whipped cream, nuts, cherries.
Chocolate sauce, marshmallow, chopped figs.
Chocolate sauce, marshmallow, chopped dates.
Chocolate caramel sauce, nuts.
Chocolate caramel sauce, marshmallow cream, shredded cocoanut.
Chocolate fudge sauce.
Chocolate fudge sauce, nuts.
Chocolate fudge sauce, marshmallow cream, nuts.
Chocolate fudge sauce, marshmallow cream, nuts, cherry.
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Use with chocolate ice cream;
Chocolate sauce, marshmallow cream, nuts.
Marshmallow cream, nuts, chopped cherries.
Marshmallow cream, chopped raisins, chopped nuts.
Chocolate sauce, chopped raisins.
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Use with vanilla ice cream;
Coffee sauce.
Coffee sauce, whipped cream, nuts.
Coffee syrup, marshmallow cream, chopped cherries.
Coffee syrup, marshmallow sauce, nuts.
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With coffee ice cream;
Caramel sauce, nuts.
Caramel sauce, whipped cream, nuts.
Caramel sauce, whipped cream, cherries.
Plain syrup, marshmallow cream, cherry.
Plain syrup, marshmallow cream, nuts.
* * * * *
With vanilla ice cream;
Maple fudge sauce.
Maple fudge sauce, nuts.
Maple fudge sauce, nuts, cherries.
Maple fudge sauce, marshmallow cream, nuts.
Hot maple sauce.
Hot maple sauce, nuts.
Berkshire maple sauce (hot) nuts.
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With vanilla ice cream;
Honey sauce, whipped cream.
Honey sauce, whipped cream, nuts.
Honey sauce, chopped cherries.
Honey sauce, chopped raisins.
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Use with vanilla ice cream;
Orange sauce, nuts.
Orange sauce, small sections of orange pulp, nuts.
Orange sauce, marshmallow cream, nuts.
Orange sauce, marshmallow cream, chopped cherries.
Orange sauce, marshmallow cream, shredded pineapple, nuts.
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Use with vanilla ice cream;
Prune sauce.
Prune sauce, marshmallow cream.
Prune sauce, marshmallow cream, nuts.
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Use with peach ice cream;
Peaches sliced thin, whipped cream, cherries.
Marshmallow cream, peaches crushed and mixed with plain syrup.
Crushed peaches, whipped cream, chopped nuts.
Caramel sauce, crushed peaches.
Caramel sauce, marshmallow cream, crushed peaches.
Plain syrup, crushed peaches, whipped cream.
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Use with vanilla ice cream;
Place one half peach in the bottom of the glass, one spoonful of ice cream, place the second half over this and pour raspberry syrup over all.
Crushed peaches mixed with plain syrup.
Crushed peaches, marshmallow cream, nuts.
Half fresh peach over cream, cover with peach syrup, whipped cream, nuts.
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Use with vanilla ice cream;
Shredded pineapple, plain syrup, whipped cream.
Shredded pineapple, pineapple syrup, nuts.
Caramel sauce, chopped pineapple.
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Use with vanilla ice cream;
Caramel sauce, crushed raspberries, nuts.
Caramel sauce, crushed raspberries, whipped cream, whole preserved raspberries.
Caramel sauce, raspberries, whipped cream.
Caramel sauce, preserved peaches, sliced, crushed raspberries.
* * * * *
Use with strawberry ice cream;
Crushed strawberries.
Crushed strawberries, whipped cream.
Crushed strawberries, marshmallow cream, whole strawberries.
* * * * *
Use with vanilla ice cream;
Crushed strawberries.
Crushed strawberries, plain syrup.
Crushed strawberries, whipped cream, nuts.
Preserved strawberries.
Preserved strawberries, whipped cream.
Preserved strawberries, marshmallow cream, selected strawberries.
Preserved strawberries, whipped cream, a cherry.
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With vanilla ice cream;
Crushed raspberries, plain syrup.
Crushed raspberries, whipped cream.
Crushed raspberries, whipped cream, chopped cherries.
Preserved raspberries, chopped nuts.
Preserved raspberries, marshmallow cream.
Preserved raspberries, marshmallow cream, chopped cherries.
* * * * *
Use with pistachio ice cream;
Caramel sauce, chopped cherries, nuts.
Marshmallow cream, chopped cherries, pistachio nuts finely chopped.
Chocolate sauce, nuts.
Chocolate sauce, marshmallow cream, pistachio nuts.
* * * * *
With vanilla ice cream;
Rose sauce, marshmallow cream, candied rose leaves.
Rose sauce, whipped cream, candied rose leaves, nuts.
* * * * *
With vanilla ice cream;
Caramel sauce, whipped cream, candied violets.
Plain syrup, whipped cream, candied violets.
* * * * *
With vanilla ice cream;
Tutti frutti sauce.
Tutti frutti sauce, whipped cream, nuts.
Fruit sauce.
Fruit sauce, whipped cream.
Fruit sauce, whipped cream, nuts.
* * * * *
Chocolate ice cream;
Tutti frutti sauce.
Rose sauce.
Rose sauce, whipped cream.
* * * * *
With vanilla ice cream;
Raspberry sauce.
Raspberry sauce, marshmallow cream.
Raspberry sauce, marshmallow cream, nuts, chopped cherries.
XII—SAUCES FOR SUNDAES
Because it would seem folly to give suggestions for sundaes without recipes for making the sauces to be served on them, I am giving several.
While these sauces are given here to use on sundaes, there is no good reason why they may not be used for puddings and desserts.
HEAVY FUDGE SAUCE
2 cupfuls of sugar, 2 squares of chocolate, 1 cupful of milk, 1¼ tablespoonfuls of butter, ½ teaspoonful of vanilla.
Melt the chocolate, putting it into a double boiler; add the milk and cook directly over the fire until it is well blended; add the sugar and cook slowly until smooth. Keep hot in the double boiler or in a chafing dish until ready to serve.
This should be the consistency to pour readily.
MARSHMALLOW SAUCE
¾ cupful of sugar, ¼ cupful of milk, ½ pound of marshmallows, 2 tablespoonfuls of water.
Boil the sugar and milk in a double boiler for about six or seven minutes, until it spins a thread. Allow this to become luke warm, then beat until thick and white. Put the double boiler back on the fire and stir until thin enough to pour. Melt the marshmallows and water, pour the syrup over them, beating constantly. Keep warm until ready to serve.
MARSHMALLOW SAUCE NO. 2
½ pound of marshmallows, 1 cupful of sugar, ⅓ cupful of boiling water, 1 egg white, ¾ cupful of Maraschino cherries.
Into the upper part of the double boiler turn half a pound of marshmallows and melt them slowly until they will pour readily. Dissolve one cupful of sugar in one-third of a cupful of boiling water and cook without stirring (after it begins to bubble hard) for eight minutes. Pour gently on to the stiffly whipped white of one egg and beat steadily until thick and creamy. Add the marshmallow syrup and a small cupful of drained and chopped Maraschino cherries.
MARSHMALLOW SAUCE WITH SYRUP
½ pound of marshmallows, 1 cupful of corn syrup, ¼ cupful of hot water, 1 egg white, Chopped cherries.
Melt the marshmallows in a double boiler. Boil the syrup and water together until bubbling hot, then pour slowly on the stiffly beaten white of the egg. Beat until creamy and thick, then add the marshmallows. Chop a tablespoonful of candied Maraschino cherries and add to the sauce.
MAPLE FUDGE SAUCE
1 pound of maple sugar, 1½ pints of rich milk, 1 tablespoonful of butter, A pinch of soda.
Cook the maple sugar (which should have been grated), milk and soda until it boils; continue to boil for five minutes, stir in the butter and keep hot over boiling water. A double boiler or a chafing dish would be the best means of doing so.
HOT MAPLE SAUCE
1 cupful of thick maple syrup, ⅓ cupful of cream, Chopped nuts.
Butter the inside of a granite saucepan and add a cupful of thick maple syrup and one-third of a cupful of cream. Then boil until the syrup forms a soft ball when tested in cold water. Pour while hot, over each portion of cream and sprinkle thickly with chopped nut meats.
BERKSHIRE HOT MAPLE SAUCE
1 cupful of maple syrup, 1 tablespoonful of butter, ¾ cupful of top milk.
Put the butter in a saucepan and when melted stir in the maple syrup. Then when hot add the top milk slowly; boil until it begins to thicken slightly, then cool partially and serve.
PRUNE SAUCE
1 cupful of well cooked prunes, 4 or 5 candied green-gage plums, 6 candied cherries, 1 orange, 1 tablespoonful of lemon juice, ⅓ cupful of sugar, ½ cupful of chopped nut meats.
Cut the prunes in small pieces; peel the orange, separate into sections and remove the membrane; then cut into pieces; chop the plums and cherries and mix the fruit. Add lemon juice and sugar, stir and allow to stand for a half hour. Place a generous spoonful on each serving of cream; top with a spoonful of nuts.
HONEY SAUCE
2 tablespoonfuls of butter, 1 tablespoonful of cornstarch, ½ cupful of honey, ½ cupful of hot water.
Melt the butter and blend with the cornstarch. Add honey and hot water. Cook until it thickens and serve hot.
COFFEE SAUCE WITH SYRUP
1 cupful of strong coffee, 1 cupful of corn syrup, 2 egg yolks, 1 cupful of cream, sweetened.
Heat the coffee until the boiling point is reached; add the egg yolks beaten light, then the syrup; cook until it begins to thicken but do not allow it to boil. Take from the fire, add the cream, whipped stiff, and a few drops of vanilla.
COFFEE SAUCE WITH SUGAR
2 eggs, ¼ cupful of sugar, 1 cupful of strong coffee, 1 cupful of whipped cream, Sugar (powdered.)
Beat the yolks of the eggs with one-fourth cupful of sugar. Add one cupful of strong coffee (strained) and cook slowly over hot water, stirring constantly until well thickened. Do not boil. Remove from the fire and, when cold, mix 1 cupful of sweetened whipped cream which has been flavored with a few drops of vanilla extract.
CHOCOLATE SAUCE WITH SYRUP
1 cupful of syrup, 1½ squares of chocolate, ⅓ cupful of water, ¼ teaspoonful of vanilla.
Melt the chocolate and pour on gradually the hot syrup, prepared by adding water to corn syrup and boiling for three minutes. Cool slightly and flavor with vanilla.
CHOCOLATE CARAMEL SAUCE
2 ounces of unsweetened chocolate, 2 cupfuls of dark brown sugar, 1 tablespoonful of butter, ¾ cupful of rich top milk or cream, ½ teaspoonful of vanilla extract.
If an agate boiler is used, and a very little butter heated in it, and allowed to run over the surface used, the sauce will not stick to the pan.
Shave the chocolate and melt in the buttered upper part of the double boiler, and add the sugar gradually; mix well, and add the butter; cook until well blended and pour in the top milk or cream slowly. Cook over a very low fire until it forms a soft ball if tried in cold water. Take from the fire, add the vanilla, and use over vanilla ice cream.
If it is not to be used at once keep it hot in the double boiler.
FRUIT SAUCE
½ cupful of dates, ½ cupful of Maraschino cherries, ½ cupful of figs, ½ cupful of chopped almonds, ½ cupful of honey, ½ cupful of syrup from the cherries.
Remove the pits from the dates and cut into small pieces, chop the cherries, cut the figs into small pieces and chop (or break into pieces) the nuts. Mix, and pour the syrup of the cherries and the honey over the mixture, allowing to stand until thoroughly blended. Keep near the ice if possible.
STRAWBERRY SAUCE
1 quart of berries, 1 cupful of powdered sugar.
Wash and hull the berries, mash with a silver fork, add the sugar, stir well, and allow to stand for two hours in a cold place.
ORANGE SAUCE
3 oranges, 2 egg whites, 1 cupful of powdered sugar.
Grate the rind of half an orange and add to it the juice of three oranges. Whip the whites of the eggs until dry and stiff, add the sugar and then the orange juice.
This, heaped on ice cream, is as delightful as it is unusual.
TUTTI FRUTTI SAUCE
½ cupful of chopped candied cherries, ½ cupful of chopped seeded raisins, ½ cupful of chopped figs, ½ cupful of dates, Mix with maple syrup.
Chop the different fruits and mix enough maple syrup to blend but not enough to make a great deal of liquid.
CANNED, PRESERVED AND DRIED CHERRIES
(For use in making sundaes)
There may be several reasons why one prefers to use home-canned or dried cherries instead of using those commercially prepared. To can them at home, the first thing to remember is; the fruit should be well ripened and the cherries will be far better if it is possible to obtain them directly from the trees. If one is fortunate enough to be able to get them from the trees, see that they hang at least four days after they are considered ripe, for they will be larger, riper and sweeter.
Another thing to bear in mind, is that cherries should be simmered and never boiled.
It is quite possible to use any canned cherries one may have, or may purchase, in making sundaes, or those put up commercially for this purpose alone.
CANNED CHERRIES
The amount of fruit depends upon the desire of the hostess, for she may have a few she wishes to can, or a great many; the process is the same.
Cherries, 2 cupfuls of water, 1 cupful of sugar.
Wash and pit the cherries, put them in sterilized jars, adjust the rubbers (new ones), and pour over the boiling syrup, made of the sugar and water boiled. Pour in enough syrup to nearly overflow. Partially seal the jar and place in a sterilizer, either commercial or home-made, and nearly cover with boiling water. It has been found satisfactory by the writer to allow the water to reach just _below_ the top. Sterilize for sixteen minutes.
CANNED CHERRIES WITHOUT SYRUP
If one cares to can the cherries without using syrup, pour plain boiling water over the cherries in the jars, in place of the syrup and sterilize for a half hour. After sterilization, complete the seal, invert to test for leakage, allow to cool, wrap in dark paper and store.
PRESERVED CHERRIES
Remove the pits from the largest cherries obtainable; allow a pound of sugar and one cupful of water to each pound of fruit. Melt the sugar in the water, let it come to a boil and skim thoroughly. Then add the cherries and allow them to simmer for twenty minutes. Take out with a skimmer, pack into sterilized hot jars and boil down the syrup until quite thick. Fill the jars to overflowing and seal air-tight, using new rubbers and hot covers.
PRESERVES AND SHRUB FROM THE SAME CHERRIES
Stone the cherries and cover with vinegar. Stand in a cool place for twenty-four hours and drain off the fruit juice and the vinegar. To each pint of juice add a scant pound of sugar, simmer for twenty-five minutes and bottle air-tight. Put the drained cherries in a stone crock with alternate layers of granulated sugar, allowing three-quarters of a pound of sugar for each pint of fruit. Keep the crock covered and in a cool place. Every eighteen hours stir the fruit and sugar carefully for a period of eight days. The uncooked preserves can be put in small jars and paraffined, but they need not be sealed air-tight.
MOCK MARASCHINO CHERRIES
Select the largest sized cherries one can find and remove the pits, saving all the juice. Measure fruit and juice and allow an equal amount of sugar. Drain the cherries and set on the ice. Put the juice and sugar into a preserving kettle, cook to a thick syrup and add the cherries. Simmer for fifteen minutes. Drain off half the cherry syrup, add an equal amount of white grape juice, bring quickly to the boil and seal as for preserved fruit.
DRIED CHERRIES
The larger the cherry the more satisfactory if dried to use for sundaes.
Wash, stem and pit the cherries; spread in thin layers on a drying tray. (Commercial driers are inexpensive and very satisfactory.) Dry from two to four hours, starting at 110 degrees F. Condition them by placing in composition or paper boxes and pouring them from box to box every day for four days. This is to insure even drying. If too moist, return to the drier for a short time, and again pour into the boxes, and again “condition” them.
XIII—ICE CREAMS, SORBETS, SHERBETS, WATER ICES AND GRANITS
Giving recipes for ice creams and the like in a book given to telling of beverages would seem a queer conceit, were it not for the fact that ice creams, sherbets and water ices are often used to quench the thirst; this is my reason and my only excuse, should an excuse be needed.
VANILLA ICE CREAM
1 quart of cream, ¾ cupful of honey, 1 cupful of milk, 1 tablespoonful of vanilla extract.
Heat the milk, add the honey, and stir until melted and thoroughly mixed. Allow to cool somewhat; add the cream, vanilla and a pinch of salt (a very small pinch), and freeze.
VANILLA ICE CREAM (French)
2 cupfuls of scalded milk, 1 cupful of sugar, 3 eggs, ⅛ teaspoonful of salt, 1 quart of thin cream, 2 tablespoonfuls of vanilla.
Make a custard of the first four ingredients. Strain and cool the custard and add to it the cream and vanilla. Freeze until firm, then pack in ice and salt.
INEXPENSIVE ICE CREAM
1¼ cupfuls of sugar, 1 quart of milk, 2 tablespoonfuls of cornstarch, 3 eggs, Desired extract and a pinch of salt.
Heat the milk, add the syrup and the cornstarch, which should have been moistened with a little cold milk; cook until it begins to thicken, add a pinch of salt and the beaten eggs. Boil, strain, cool and freeze.
With this as a foundation one may add any flavoring desired, or any crushed fruit. Coffee or chocolate may also be used. Very strong coffee is needed, but the amount of milk should be reduced in proportion.
PISTACHIO ICE CREAM
2 cupfuls of scalded milk, 1 tablespoonful of flour, 1 cupful of sugar, 1 egg, ⅛ teaspoonful of salt, 1 quart thin cream, 1 tablespoonful of vanilla extract, 1 teaspoonful of almond extract.
Mix flour, sugar and milk, add egg, slightly beaten, and milk gradually. Cook until it has the consistency of a soft custard. Let this custard cool and add cream and flavoring, color with leaf green; strain and freeze.
ORANGE ICE CREAM
2 cupfuls of sugar, 1 cupful of water, 2 cupfuls of orange juice, ¼ cupful of candied orange peel, 1 cupful of cream, 2 egg yolks, 1 cupful of double cream.
Boil the water and sugar eight minutes. Add the orange juice. Make a custard of the cream and egg yolks. Cool and add to the first mixture with the heavy cream beaten stiff. Freeze. When nearly frozen add the orange peel. The dish is given a “different” look if it is served with candied orange peel.
MARSHMALLOW ICE CREAM
1½ cupfuls of milk, ½ cupful of heavy cream, ⅓ cupful of sugar, 1 junket tablet, 1 tablespoonful cold water, 2 heaping tablespoonfuls of marshmallow cream, 1 tablespoonful of vanilla.
Put milk, cream and sugar into the can of freezer. Set in hot water until luke warm, add junket tablet dissolved in cold water, and allow to stand until firm. Add vanilla and marshmallow cream, mix thoroughly and freeze, using three parts ice to one part salt.
FROZEN PUDDING
1 pint of milk, 1 cupful of sugar, 3 eggs, 1 teaspoonful of cornstarch, ⅛ teaspoonful of salt, 1 pint thin cream, ½ teaspoonful of vanilla, 1 cupful of diced marshmallows, 1 cupful of thinly sliced peaches, 1 cupful of shredded pineapple, 1 cupful crystallized cherries.
Beat the yolks of the eggs until very light, add sugar, cornstarch and salt. Beat into this the scalded milk, place in a double boiler and cook until it will coat the spoon. Remove from the fire and when cold add the cream, vanilla and stiffly beaten whites of the eggs. Pour into a freezer, add the marshmallows and fruit and freeze until firm, then pack and allow to stand for several hours.
COCOANUT ICE CREAM