This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Sundaes may be easily made at home from a foundation cream, at much less expense than when purchased at a soda fountain. The number is legion, the limit to imagination alone curtailing the varieties that may be made.
The following combinations may prove useful in suggesting various types which may be easily and quickly prepared. They are usually served in sherbert or frappe glasses. These may be procured as low as ten cents apiece in various styles.
Add chopped walnuts or hickory nuts to the chocolate sauce just before using on vanilla ice cream.
Vanilla ice cream and chocolate sauce, the latter flavored sparingly with essence of peppermint.
Maple Sundae Pour maple sauce over vanilla ice cream.
Add chopped hickory nuts, walnut meats, or chopped pecans to the syrup used in making maple sundae. Or sprinkle vanilla ice cream thickly with fresh-scraped new maple sugar and chopped nut meats in equal proportions.
Prepare caramel sauce, adding the marshmallows while hot. Pour hot over vanilla ice cream.
Peeled apples halved and baked in syrup; vanilla ice cream, whipped cream, and a sprinkling of candied orange peel.
Line deep sherbet glasses with halved lady fingers, and put in a tablespoonful of preserved strawberries or raspberries, or of crushed and sweetened fresh fruit. Top with vanilla or chocolate ice cream, or strawberry ice cream, and garnish with whipped cream.
Vanilla ice cream, with orange marmalade, not too bitter, slightly melted and poured over the top.
Peel bananas and split lengthwise; sprinkle with powdered sugar and a little orange juice; arrange on a plate together with two or three spoonfuls of vanilla ice cream and pour over preserved strawberries or raspberries, or sweetened crushed fruit. Whipped cream may be added if desired.
Vanilla ice cream with fudge sauce poured over while hot. To keep fudge sauce for some time, put it in a chafing dish and thin it occasionally with a little rich milk or cream so that it will not become stiff. For the sauce, use the fudge frosting recipe.
Pistachio ice cream and vanilla ice cream arranged so that they will fill a sherbet glass - one side white and the other green - tracing the dividing line with candied rose leaves; serve on doily-covered plates, each one garnished with a pink rose.
Orange ice cream or orange nut mousse, sprinkled with chopped preserved ginger and a little of the syrup.
Maple ice cream sprinkled with cocoanut and a little maple syrup, or whipped cream.
Nougat mousse with a garnish of whipped cream and candied violets.
Half fill sherbet glasses with a mixture of equal parts of cubed canned pineapple, diced oranges and halved strawberries, well-sweetened. Top with the mixture for Frozen Strawberries, or Strawberry Ice.
Chill canned peaches, and fill the hollows with raspberry jam. Half fill sherbet glasses with French ice cream, put in the peach halves, curved sides up, and top with whipped cream. Garnish with shredded candied cherries.
2 cupfuls water
3/4 cupful sugar
3/4 cupful chopped figs
1/2 cupful chopped walnuts 1/4 cupful maple syrup Vanilla ice cream
Boil together the sugar, water and figs for fifteen minutes, then add the maple syrup, and, when cold, the walnuts. Serve on individual portions of ice cream.
2 cupfuls water
1/2 cupful chopped, seeded raisins 3/4 cupful sugar
Grating lemon rind
1 cupful cubed canned pears
Orange or vanilla ice cream
Boil together the water, raisins and sugar about fifteen minutes; add the lemon rind and pears. Let stand to become very cold. Arrange small portions of ice cream in individual serving glasses, put a heaping tablespoonful of the mixture over each, and serve garnished with a tiny cluster of raisins.
Fill cream puffs with vanilla ice cream, and pour over hot fudge sauce.