Culinary Crossword 2003-207 by James T. Ehler
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1. Egg flip.
2. Quinine water.
6. Place seeds in the ground.
8. Glaze.
9. A chilled mixture of stiffly beaten egg whites, sugar, gelatin and various flavorings.
10. The IMPS are illustrated & described in The Meat Buyer's Guide published by this association.
13. Clotted cream. (10,5)
17. French: froth.
18. Effervesced.
19. Associated with sauerkraut, game and gin.
21. Soffrito.


    1. Coco, pea or chest.
    3. Any of various wild bovines especially of the genera Bos or closely related Bibos.
    4. A Southern U.S. cornmeal pancake or cornmeal soup.
    5. G.H. ____ French Champagne.
    7. Travel organ.
    8. A type of knife with a narrow blade.
    11. A source of oil; used for forage and soil improvement and as food.
    12. He placed a high value on a mess of pottage.
    13. A food shop.
    14. First 3 letters of illiness commonly caused by food handlers, contaminated water or shellfish.
    15. Blood red.
    16. Eurasian plant cultivated for its seed, sometimes used to adulterate mustard seed.
    18. Powdery starch from certain palms; used in Asia as a food thickener and textile stiffener.
    20. Metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid.

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August 2011

No need to print them - you can solve them online.

But, if you would rather print them, the new print friendly puzzle versions are much better then these older ones!