FoodReference.com Culinary Crossword 2003-214 by James T. Ehler
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    Across

    1. Piece of cloth.
    4. A French brandy made in Gascony.
    8. A thick sweet sticky liquid.
    11. Strained fruit juice from a small acid fruit boiled down with sugar.
    13. The rind of a fruit.
    14. Cultivated forms of a widely grown, tall annual cereal grass.
    17. The first motor powered one was developed in 1911; automatic controls arrived in 1940.
    18. Descriptive of Colby cheese.
    19. An old name for a strong ale.
    22. Airtight chamber for cooking vegetables.
    24. Any of a number of tropical vines of the genus Dioscorea many having edible tuberous roots.
    25. French: Cases uses in cookery and confectionery.
    26. Aberdeen _____.
    27. Associated with the Great Wall of China, Pennsylvania Dutch, and Alsace, France.
    29. Old name for an old vegetable similar to rutabaga.
    30. A loaf of bread weighing about 4 pounds.
    31. Assam, black, green and matcha are types.

    Down

    2. A slippery or viscous liquid or liquefiable substance not miscible with water.
    3. An open vessel with a handle and a spout for pouring.
    4. Used to remove the central portion of this 'king of fruits.'
    5. Aromatic small leaved herbs related to oregano.
    6. Gridiron.
    7. Airtight sealed metal container for food or drink.
    9. Eurasian plant cultivated for its seed and as a forage crop.
    10. The son of Venus.
    11. "Milk's leap toward immortality."
    12. White sauce.
    15. Excretory organ.
    16. French: To coat a mold to prevent food from adhering to a container.
    20. A jellied candy coated with sugar crystals.
    21. Food grain liquid food.
    22. A cutting implement having two crossed pivoting blades.
    23. Leg of lamb.
    26. Religious community in Iowa associated with wine, meat and appliance production.
    28. A hardy cabbage with coarse curly leaves that do not form a head.
    29. Beech, Coco, Hazel, Brazil and Pine are types.

Solution

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