Alaska

Baked Alaska

Whites of six egg
6 tablespoons powdered sugar
2 quarts vanilla Philadelphia brick ice cream
thin sheet sponge cake
1/4 teaspoonful vanilla

Meringue: beat whites of eggs until stiff and add sugar gradually while beating constantly, then add vanilla.
Cover a board with letter paper, lay on sponge cake, turn ice cream on cake, having cake extend one-fourth inch beyond cream. Cover with meringue and spread smoothly. Place on grate and brown meringue quickly in hot oven; slip from paper to serving dish.