Baked Alaska (Eight portions)

(An elaborate dessert that few housewives attempt although it can be made at home most successfully.)

One quart brick vanilla ice cream
One layer of sponge cake one inch thick and two inches wider than the brick of ice cream
Three egg whites
One-half cup sugar
One teaspoon vanilla

Place the layer of sponge cake upon a paper, which has been arranged upon a wooden plank. Beat the egg whites stiff. Add the sugar slowly, and beat for two minutes. Add the vanilla. Set the brick of ice cream, molded very hard, upon the sponge cake. Pile the egg mixture all over the top and sides of the ice cream and sponge cake, entirely covering both.

Bake in a quick oven for four minutes, or until the meringue is a delicate brown color.

Remove quickly to a platter and serve in slices.

Bombe Glace (Eight portions)

(An attractive and somewhat unusual dessert.)

One quart lemon sherbet, colored green
Four cups stiffly-beaten cream
One-half cup sugar
Two teaspoons vanilla
One-half cup nut-meats

Line a melon mold with the green sherbet. Mix the cream, sugar, vanilla and nut-meats, and place inside the lined mold. Place a waxed paper over the top. Cover with a lid. Pack in equal portions of chopped ice and coarse salt. Have at least six inches of the ice mixture surround the mold. Let stand for four hours. Remove to a platter and cut in slices.

Chocolate Ice Cream with Meringues

(Meringues are very easily made at home, although few housewives are aware of the fact.)

See Index for Chocolate Ice Cream. Arrange portions of the Ice Cream between two meringues.

Meringues

Four egg whites
One cup sugar
One teaspoon vanilla

Beat the egg whites stiff, add the sugar and vanilla gradually, and continue beating until the mixture will hold its shape. Shape with a spoon or pastry bag upon a greased baking-sheet.

Bake in a very slow oven on the bottom shelf until the meringues are a delicate brown color and very light and fluffy. Remove from the pan at once with a moistened knife.

(These may be served with a frozen dessert or used in combinations with fresh fruits or whipped cream for a fancy dessert.)

Frozen Apricots (Eight portions)

(Simple and very good.)

Two cups peeled canned or fresh apricots, cut in small pieces
One cup sugar
Two cups water or fruit juice
One-fourth cup lemon juice

Boil the sugar and juice together for five minutes. Cool, and add the rest of the ingredients. Pour into a chilled, well-scalded freezer, and freeze until very stiff. Serve at once, or pack and let stand until needed.

Frozen Custard (Eight portions)

(Many people prefer this to any other frozen dessert.)

Three eggs
One cup milk
One cup sugar
One-fourth level teaspoon salt
Two cups cream
One tablespoon vanilla

Beat the eggs, add the milk, sugar and salt. Cook in a double boiler, stirring constantly, until the custard coats a silver spoon. Cool and add the rest of the ingredients. Freeze until stiff. Serve at once or let stand, well-packed, for an hour or more. In packing use two parts of ice to one part of coarse salt.

Meringue Glace (Ten portions)

(Women nearly always like meringues. This is a good luncheon dessert.)

Twenty meringues (See Index for Meringue recipe)
One quart vanilla ice cream
Two cups whipped cream
One-fourth cup sugar
One teaspoon vanilla

Shape the meringue mixture into rings one and one-half inches in diameter. Place one meringue circle on each serving plate, add a portion of ice cream and top the ice cream with another meringue. Mix the whipped cream, sugar and vanilla and serve a portion on top the second meringue. Serve at once.

Nesselrode Pudding (Twelve portions)

(A recipe seldom followed in the home kitchen, but very good, nevertheless.)

One cup chestnuts
Two cups boiling water
One cup sugar
One cup boiling water
Four eggs
Two cups cream
One-half cup candied fruit peel, chopped fine
One cup nut-meats, chopped fine
One cup pineapple, chopped fine
Two tablespoons lemon juice
One tablespoon vanilla

Shell the chestnuts, remove the skins and cook in the two cups of boiling water until tender. Drain off the water and press through a strainer. Boil the sugar and one cup of water together for five minutes. Pour into the well-beaten eggs and cook in a double boiler for three minutes. Cool, add the chestnut pulp and then the rest of the ingredients. Pour into a cooled, well-scalded freezer. Freeze until very stiff. Pack in three parts of chopped ice to one part of coarse salt. Let “ripen” for four hours.