The Omaha morning bee., 1924-04-13


The merchandising of ice cream has
developed by leaps and bounds and to-
day it is packed in neat and attractive
sanitary packages. Your dealer has ice
cream in quart and pint packages ready
for you to take home. No delay in wait
ing to have it packed. If fruits or nuts
are wanted, most dealers will be glad to
supply you at small cost
For those who take delight in pre-
pairing dainty dishes to surprise their
family and friends the following are sug-
gested recipes for Ice cream dishes with
out elaborate or difficult preparation:
MAPLE WALNUT sUNDAE-Place a serv-
ing of vanilla ice cream on dish and pour
it maple sauce made as follows Heat cup
of maple syrup and when hot beat into ii two
eggs, the yolks and whites of which have been
beaten separately until very stiff Cool and mix
with whipped cream before serving Sprinkle
literally with chopped walnuts.
CHOCOLATE sUNDAE-This pleasing varia-
ton in the serving of ice cream is easily pre-
pared at home Mix quarter cup of cocoa with
cup of sugar Slowly add half cup of boil
ing water Bring to the boiling point and boil
for five minutes. stirring constantly. Add one
teaspoon of vanilla. Serve this syrup over va
nilla chocolate ice cream The. syrup may be
served hot, il desired, making the popular hot
chocolate snndae.
COMBINATION FRUIT sUNDAE-Chop ur
and mix together the following: Oranges pine
apple pears. peaches and walnut halves. Add
simple syrup This makes the fruit combination.
Serve ladle Of this a serving of vanilla
ice cream and top with whipped cream.
BEAUTY sUNDAE-Place in a dish serving
Of strawberry ice cream and cover with crushed
pineapple. Place q few cherries around the side
and top with whipped cream and chopped nuts.
TROPICAL FRUIT sUNDAE-Place thin
layer Of pineapple the bottom of the dish. Add
n helping of vanilla ice cream. Over the ice
cream pour ladle of crushed pineapple, sprinkle
with ground wa1nuts and top with a cherry.
SURPRISE sUNDAE-Pace two Nabisco wa
fers a small plate. On the waters
helping of vanilla ice cream and pour over II
serving of heavy chocolate syrup. Place two
waters the ice and add more
syrup. Top off with chopped nuts and whipped
cream.
FRUIT CREAM-Chop very finely equal
quantities of dates, figs and raisins- To each
half cup Of the mixture add cup of whipped
cream. Serve with vanilla strawberry ice
cream.
CHERRY PARFAIT-Mix thoroughly large
dish of vanilla ice cream and ladleful of
crushed cherries Top off with either marsh
mallow whipped cream favored with cherry
syrup and place cherry on top.
NEAPOLlTAN SANDWICHEs-Se Serve slice
Of Neapolitan brick between two layers of angel
cake or plain sponge cake. Cover with whipped
cream and garnish with preserved fruit or jelly.
BAKED ICE CREAM-An interesting and
novel way Of serving ice cream is as follows:
Place brick of ice cream on a square of sponge
cake that is inch larger all around than the
cream. Cover the ice cream and cake with q
thick meringue The meringue is made of whites
Of eggs and powdered sugar, using one teaspoon
Of sugar TO each white Of egg. Have meringue
ready before opening the package of ice cream.
Put meringue-covered brick and cake into the
oven and brown.