A gourmet mainstay in the 50's, we usually used 3-flavored Neopolitan
1 loaf or sponge cake
1/8 t. salt
3 egg whites
4 T. sugar
1 pint brick ice cream
1. Cut cake to make a layer 1-inch thick and 1/2 inch wider and longer
than brick of ice cream. Put on a sheet of brown paper on cookie sheet.
2. Add salt to egg whites, and beat with rotary beater until foamy. Gradually
add sugar, and beat until stiff but not dry.
3. Put very firm brick of ice cream on cake, and spread top and sides
of both with meringue, being careful to cover completely.
4. Bake in very hot oven (450°) 5 minutes, or until delicately browned.
Then transfer from cookie sheet to cold serving plate. Cut in slices and
serve at once.
Note: Toasted slivered almonds or shredded coconut can be sprinkled on
meringue before baking.