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Baked Alaska

4 egg whites
1/8 teaspoon cream of tarter
1/2 cup of sugar

sponge cake
1 quart ice cream

Prepare the maringue by beating the egg whites until stiff with
cream of tarter. Beat in the sugar gradually and continue beating
until it makes a very stiff meringue. Put several thicknesses of
paper on a small board that will fit into your oven. Place sponge
cake on paper. Shape ice cream into a dome on top of the sponge
cake. Return the cake and ice cream to the freezer until just before
serving. Cover with the meringue making sure the meringue completely
covers the cake and ice cream all the way down to the paper. It
must be sealed all around or you will have a puddle of ice cream
on the bottom of your oven. Bake at 450F until lightly brown.
Must be served immediately. You could add a few chopped nuts for
decoration.

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