Desserts.

Abstract/Sommario: A dessert should climax a meal, not just end it-and here is a book that adds modern know-how and new short-cuts to the traditional story of sweet. There is old-fashioned Baked Custard - and variations flaored with caramel.. . molasses..coffee- as well as such treats as Oeufs à la Neige, with "floating islands" of meringue sprinkled with silvered almonds.