1    Small Yellow Cake layer

      1 pt Ice Cream or Sherbet

      8    Clay Flower Pots

      8    Large Soda Straws

      1    Meringue

      3    Egg Whites

      6 tb Sugar

    1/2 ts Vanilla

  +-------------------------------MERINGUE---------------
  ~------------- NOTE:  Flower pots should be 2 1/2 in.
  high by 3 in. Diameter.   Sterilize flower pots by
  boiling.  Dry pots.  Place a piece of plain yellow
  cake in the bottom of each pot to cover the hole in
  the bottom. Add ice cream or sherbet to pots until
  three-quarters full.  In the middle
  of each pot, force a large ice cream soda straw and
  cut off even with top of the pot.  Pile meringue
  around the inside of the pot, leaving s over the soda
  straw open.  Bake at 400 degrees until the meringue
  turn brown, (about 5 minutes).
  Insert fresh flowers in the soda straw.  For a holiday
  look, use holly and red roses or carnations.
  For the Meringue:
  Beat the egg whites until foamy before slowly adding
  the sugar, beat well after each addition.  Beat until
  shiny and stiff, but not dry. Fold in vanilla.  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. This recipe used to be prepared at the
  Hotel Driskill in Austin, Tx, b Ms. Corbitt.
   According to Texas Highways Magazine, Dec 90, it is
  now served by the hotel only at Banquets.  Ms. Corbitt
  passed away in 1978 but her cookbook, Helen Corbitt's
  Cookbook is still enjoyed.