I’ve been reading Edward Eager’s Half Magic to my daughters. The fantasy novel was written in the ‘60s but set sometime in the 1920s (when its young protagonists aren’t traveling through time, that is). Within a few pages of each other, two culinary curiosities are mentioned: “Parched corn” and “a double hot fudge dope.”
Parched corn is an old Native American snack made by cooking (in oil) and seasoning (with brown sugar or spices) dried corn so that it’s chewy.
“A double hot fudge dope,” on the other hand, is a double scoop of ice cream in a cup with sauce, but none of the trimmings which would make it a sundae.
Unsuspectingly, I’ve been eating double hot fudge dopes for years. It’s my standard order at Ashley’s Ice Cream on York Street: “…and can you just put a little hot fudge on it?”