Only a Cup of Floogleberries

The do's and don't's of how to prepare desserts with made-up indgredients.

The great success to a Giddling treat
Is to not put in any Spiny Larkner's meat
The thing to do when you bake a Drumble pie
Is to add the wings of a Whistling fly

Loop the legs of a Dipsy-topped beadle
With a four-inch long thread and needle
Luster the flappers of a Spackle-backed ruffler
And fry them in a cockle-steel muffler

A dollop of honey-tongued cream should do the trick
When making Drapper pudding with a candle stick
Pound freshly-picked floogleberries
And pour their juice onto wild plumple cherries

Now take a cup of the floogleberry juice
Mix it in a vat of Zipplesack mousse
Flargle the essence of a Voxworth elf's chuckles
Put it in a bowl of flam-jamming pig's knuckles

Ground the tail of a wailing Stunch
but don't shake it over a pasta lunch
Bottle two moon's kisses and a heaven's sake
If you want some frosting for your Crounge cake

Now place the desserts on a Ploo-hair tablecloth
And pour the juice in some Sizzle-nott broth
Add a dash of imagination to madness essence
To get the perfect amount of a poet's nonsense