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 450 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.