ATTRACTIVE METHODS OF SERVING
Baked Alaska
This is a very popular dessert which is considered difficult to make. Yet with these directions and a General Electric Refrigerator, anyone should be able to make it.
Baked Alaska—No. 83
Make twice the recipe for
Mousse III—No. 42, but omit the sugar and in its place add
1 cup Peanut Brittle forced through a food chopper or crushed. Freeze in large refrigerator pan until very firm. Bake
Sponge cake in a shallow pan and cut in a sheet 7 inches by 11 inches. Make a stiff
Meringue—No. 84. Cover a small board with a paper doily a trifle larger, and lay the sponge cake on the doily. Remove mousse to sponge cake, cover quickly and completely with the meringue, spreading it smoothly or leaving it rough, or decorating with pastry bag and rose tube, as you please. Place in broiling oven or in a very hot oven and brown quickly. It will take about two minutes. Remove, doily and all, from board to serving platter and serve immediately.
Meringue—No. 84
Beat 6 egg whites until stiff and add gradually
¾ cup powdered sugar and
1 teaspoon vanilla.
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