Baked Alaska

Have ready a quart mould of ice cream, frozen very firm, and a piece of sponge cake, about an inch thick and an inch wider and longer than the mould of cream. Dispose a piece of paper on a meat or cutting board, upon this set the cake, and unmould the ice cream upon the cake. The cake should come out half an inch beyond the mould of cream, on all sides. With a silver knife spread a thin layer of meringue over the ice and the cake to completely cover them. Then with pastry bag and tube cover the thin layer with meringue. Dredge the whole with granulated sugar and set the ice-cream, just as it is, on the board into a hot oven, to brown the edges of the meringue. It will take about five or six minutes. Turn the board as is needed to color the meringue evenly. By means of the paper, slide the browned ice cream to a platter and serve at once.

Meringue For Baked Alaska

Beat the whites of five eggs until dry, then gradually beat in five rounding tablespoonfuls of granulated sugar. Beat thoroughly after all the sugar is added. Flavor with a teaspoonful of vanilla. The meringue, cake, board and paper act as nonconductors of heat, and a mould of cream well-frozen beforehand, is in just the right condition to be at its best by the time the meringue is lightly browned.