Four Sundaes and How to Make Them...In Honor of My Father

In honor of my father, who passed away this past June, I have decided to share some of his writings in a series of posts. My father was important to me, and was a great father, an excellent teacher and professor, and a wonderful human being. As a university professor and a clergyman and a strong enthusiast of print, he wrote, lectured and printed extensively. When going through his personal effects, I came across some of his sermons and other various writings.

Memory eternal, Dad. I miss you.

This is the first. Others will follow and be of more substance, but my dad seemed to regard ice cream as one of the essential food groups and worked hard to share that passion with his children, so it seems appropriate to share this one first.

Printed on an old fashioned hand operated printing press for the infant me in September 1968, this looked much more impressive on the hand cut paper and hand set type that my father used than here in the electronic format.


Four Sundaes and How to Make Them
The Salmagundi Press, Kingston, Ontario

For Robin Henry: Who perhaps someday will continue my quest for the perfect ice cream sundae.

Introduction The present work denotes no dissatisfaction with the current state of the ice cream-sundae; it is merely the humble offering of a devotee who wishes to give as well as he gets.

A general note: all these sundaes are, of course, to be made with vanilla ice-cream. Accept no substitutes.

Millard Schumaker

Pomegranate Sundae

Pour a little grenadine into the bottom of a sherbet glass and fill the glass with ice-cream. Add more grenadine, sprinkle with sliced filberts, and decorate with a green maraschino cherry.

Caution: if you use a red cherry, the sundae is not official!

The Vertical Split

Arrange a layer of banana slices in a parfait glass and cover with chocolate syrup. Add a little ice-cream and a second layer of banana slices. Cover with some crushed pineapple. Add ice-cream and cover with strawberries.

Note: use a standard chocolate syrup; commercially prepared 'sundae toppings' are really quite inadequate.

Oriental Frappe

Pour a little chocolate syrup into a dish and then fill the dish with ice-cream. Chop orange sections into several pieces and scatter over the ice-cream. Sprinkle with chopped walnuts, cover with chocolate syrup, and decorate with a maraschino cherry.

Quite possibly the finest sundae ever invented.

Chopped Chocolate Sundae

With a French knife, chop semi-sweet chocolate chips into a coarse powder. Sprinkle the power liberally over ice-cream.

This superior product is destined to replace chocolate chip ice-cream everywhere.

Sixty copies have been printed for pleasure by Millard Kent Schumaker in September, 1968.