A tumescent Sugarbush Bombe is admired by a server from New York's plush Tower Suite restaurant.

Broiled Grapefruit from Chalet Suzanne in Lake Wales, Florida: "Cinnamon-sugar and butter broil together to form a spicy brown glaze, then a tender chicken liver is perched atop."

These clever little French-fried Dutch-Shoe Potatoes filled with buttered peas come from Chicago's Stock Yard Inn.

Sugarbush Bombe

Combine 1 envelope (1 tablespoon) unflavored gelatin, 1 cup sugar, and 1 tablespoon cornstarch in a saucepan. Blend in 2 cups milk. Cook, stirring constantly, over medium heat till mixture thickens and boils. Remove from heat; stir small amount of hot mixture into 3 slightly beaten egg yolks, then return to hot mixture. Stirring constantly, bring to a boil; cook and stir 2 minutes longer. Remove from heat; stir in 1/4 cup pure maple syrup. Cool till partially set. Fold in 1 cup ground hazelnuts and 3 stiffly beaten egg whites. Then fold in 1 cup whipped cream, whipped. Pour into a 1 1/2 quart mold; chill till set, about 3 hours. Unmold; serve with maple syrup. Serves 8.