INGREDIENTS

INSTRUCTIONS

You can have Baked Alaska on short notice if you keep cake and ice
cream on hand in your freezer.  Start heating oven to 450ø F. For cake
base, choose one of Alaskas  below. Set cake base on brown paper (1/2"
larger than cake) on cookie  sheet. Make meringue: With egg beater or
electric mixer, beat 3 egg  whites until they stand in peaks when
beater is raised. Slowly add 6  tablesp. granulated sugar, beating
until stiff and glossy. Quickly  fill or top cake base with 1 qt. very
firm ice cream as directed  below. Quickly cover ice cream and base
completely with meringue. If  desired, sprinkle with slivered almonds,
shaved chocolate, or  shredded coconut. Bake 4 to 5 min., or until
delicate brown. Remove  Alaska from oven at once. Slip 2 spatulas
between Baked Alaska and  paper. Transfer Alaska to chilled serving
dish. Garnish with canned  peach slices, berries, etc. Serve at once.
P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set
on meringue; light; carry to table.  SURPRISE ALASKA: Make trough in 9"
tube spongecake, leaving 3/4"-thick  shell (see cutting directions for
Frozen Angel, above). Fill trough  with ice cream.  IGLOO ALASKA: Use
bakers' spongecake layer. Pile ice cream on top,  leaving  BROWNIE
ALASKA: Use panful of uncut brownies. Top brownies with brick  ice
cream.

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