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Baked Alaska

Whites 6 eggs 6 tablespoons powdered sugar 2 quart brick of ice cream Thin sheet sponge cake Make meringue of eggs and sugar as in Meringue I, cover a board with white paper, lay on sponge cake, turn ice cream on cake (which should extend one-half inch beyond cream), cover with meringue, and spread smoothly. Place on oven grate and brown quickly in hot oven. board, paper, cake, and meringue are poor conductors of The heat, and prevent the cream from melting. Slip from paper on ice cream platter.

Pudding Glacé 2 cups milk 14 teaspoon salt 2/3 cup raisins 1 cup sugar 1 egg 1 tablespoon flour 1 quart thin cream 1/2 cup almonds 1½ cup candied pineapple 1½ cup Canton ginger 3 tablespoons wine Scald raisins in milk fifteen minutes, strain, make custard of milk, egg, sugar, flour, and salt; strain, cool, add pineapple, ginger cut in small pieces, nuts finely chopped, wine, and cream; then freeze. The raisins should be rinsed and saved for a pudding. 2½ cups milk 1 cup sugar 1/8 teaspoonful salt 2 eggs Frozen Pudding I 1 cup heavy cream 1/4 cup rum 1 cup candied fruit, cherries, pineapples, pears, and apricots Cut fruit in small pieces, and soak two or three hours in brandy to cover, which prevents fruit from freezing; make a custard of milk, sugar, salt, and eggs; strain, cool, add cream and rum, then freeze. Fill a brick mould with alternate layers of the cream and fruit; pack in salt and ice and let stand two hours.