Categories: Desserts 
      Yield: 8 servings 
  
      1 ea Small Yellow Cake layer             1 ea Meringue 
      1 pt Ice Cream or Sherbet                3 ea Egg Whites 
      8 ea Clay Flower Pots                    6 tb Sugar 
      8 ea Large Soda Straws                 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.