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Baked Alaska Ice Cream

Pack a round mold with vanilla ice cream. Cover and bind the seams of the mold with strips of muslin dipped in melted paraffin. Repack in ice and salt, and stand aside for at least two hours. At serving time turn the ice cream on a folded napkin on a platter. Beat the whites of four eggs until light, add four tablespoons of powdered sugar and whip until light and dry. Cover the ice cream thoroughly with this meringue, and dust well with powdered sugar. Stand the platter on a cold board, and run the whole in a hot oven for a moment to brown. Serve at once.