Molasses Butterscotch Sundae Sauce
Unsulphured molasses coats vanilla ice cream for a simple dessert. Heat molasses sugar and water, then simmer ten minutes to a soft ball stage. Stir in butter vanilla evaporated milk and serve with nuts or coconut as desired.
Taffy Honey Sauce and Peppermint Ice Cream Balls
Blend taffy honey sauce with evaporated milk and serve over ice cream. Top with chopped nuts or whipped cream and thin with water if needed. Form vanilla or chocolate ice cream into balls, roll in crushed peppermint candy, and serve with chocolate sauce and mint garnish.
Birth of the ice cream cone at the 1904 World’s Fair
Fifty five years ago at the St Louis World’s Fair the ice cream cone emerged in two forms the rolled waffle cone and the molded cone. The rolled type was a baked round waffle rolled by hand then mechanically to form a crisp cone. The molded cone used a shell and core to shape in a split mold. Both forms promised double deliciousness with giant scoops and toppings.
MENTIONED IN THIS ARTICLE
St. Louis
Also Mentioned on This Page
Aeta
BPS
Ey Ideas
America
Nou
Ester A. Singer
Strasburg
Lester A. Singer
Rones
First Federal Avinges and Loan Association OF
Lancer
North Duke St
Gilbert H. Hartley
Geo. L. Diehl
Asst
STE
Emlen H. Zellers
James WN. Esbenshade