| 1 | +-------------------------------meringue------------------------------ note: flower pots should be 2 ?in. high by 3 in. diameter. |
| 2 | Sterilize flower pots by boiling. |
| 3 | Dry pots. |
| 4 | Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. |
| 5 | Add ice cream or sherbet to pots until three-quarters full. |
| 6 | In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. |
| 7 | Pile meringue around the inside of the pot, leaving s over the soda straw open. |
| 8 | Bake at 400 degrees until the meringue turn brown, (about 5 minutes). |
| 9 | Insert fresh flowers in the soda straw. |
| 10 | For a holiday look, use holly and red roses or carnations. |
| 11 | For the meringue: beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. |
| 12 | Beat until shiny and stiff, but not dry. |
| 13 | Fold in vanilla. |
| 14 | Each flowerpot requires about a third of a cup of meringue each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. |
| 15 | This recipe used to be prepared at the hotel driskill in austin, tx, b ms. |
| 16 | Corbitt. |
| 17 | According to texas highways magazine, dec 90, it is now served by the hotel only at banquets. |
| 18 | Ms. |
| 19 | Corbitt passed away in 1978 but her cookbook, helen corbitt"s cookbook is still enjoyed. |
