APPENDIX # 19 (Cont.)
 ACROSS
 1. To cut with up-and-down motion, usually on a board.
 3. To break or open shells of nuts.
 4. A mixture of liquid and dry ingredients stiff enough to knead.
 6. To brown surface quickly at high temperature.
 8. A drink such as coffee, tea, or lemonade.
 11. A scalloped dish made with cheese.
12. To preserve food by heating to create a vacuum.
13. ihe abbreviation for ounce.
14. To mix by lifting ingredients without crushing.
17. To determine quantity of a food.
20. To season by immersing in French dressing or to make tender by
 immersing in solution of vinegar, juices, and water.
22. Sixteen tablespoons.
23. To work one or more foods until soft by using spoon or other
 implement; often applied to combining shortening and sugar.
c4. To cook meat in liquid below boiling point.
26. To remove center of apple.
27. To change from solid to liquid state by using heat.
28. An animal or plant product which may be either solid or liquid.
30. Primary source of heat used to cook food in pressure cooker.
52. To separate liquid from food.
33. A glass container in which foods are preserved.
55. To cook directly over or under source of heat.
36. To remove outside covering of fruit or vegetable.
37. To rub against a utensil to tear into small pieces.
40. To cook in small amount of fat in frying pan.
42. To cook in liquid in which large bubbles appear.
44. Milk from which butterfat has been removed.
46. To close securely as in canning or preserving.
47. Anole milk reduced by evaporation with sugar added.
DOWN
i. A combination of foods, usually with a sauce, baked in earthenware,
 glass or metal dish.
 2. To boil until partly done or half done.
 3. An herb with long slender leaves.
 4. To coat with flour.
 5. A method of developing gluten by stretching and folding dough.
 7. A breadfast, lunch, or dinner.
 9. To cook meat in dry heat, as in an oven.
 10. To pass through sieve as with flour.
 15. to cook slowly just below boiling point on top of stove.
 16. To brown in fat, then cook in small amount of liquid in covered utensil.
 18. Liquid or semi-liquid accompaniment of food.
 19. To cover aake or cookies with icing.
 21. Directions for mixing foods.
 25. Cooking vegetables in covered pan with minimum amount of this
 liquid preserves nutrients.
26. A change in milk in which solids separate from liquid part.
27. A list of foods for a meal.
29. cooking in the oven, as cake or bread.
30. To julienne.
31. Flour that may be used for making wide variety of baked products.
34. To cut food into small cubes.
38. To move or pass over a surface, as with garlic clove.
39. To pour liquid over food which is being roasted.
41. To combine ingredients by gently lifting from bottom to top so that
 air bubbles are preserved.
43. Uan be added in place of cold water to make gelatin mixture congeal
 more rapidly.
45. A general term meaning to combine ingredients.
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