Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2" around edge free.

You can have Baked Alaska on short notice if you keep cake and ice
cream on hand in your freezer.

1. 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.

2. 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.

3. 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.

4. 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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