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Cryptic crossword clues consist typically of a definition and some type of word play. Cryptic crossword clues need to be viewed two ways. One is a surface reading and one a hidden meaning. [27] The surface reading is the basic reading of the clue to look for key words and how those words are constructed in the clue. The second way is the hidden ...
Crossword. Solve puzzle clues across and down to fill the numbered rows and columns of the grid with words and phrases. By Masque Publishing
The solver is given a grid and a list of words. To solve the puzzle correctly, the solver must find a solution that fits all of the available words into the grid. [1] [2] [8] [9] Generally, these words are listed by number of letters, and further alphabetically. [2] [8] Many times, one word is filled in for the solver to help them begin the ...
Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar. [1] It is "virtually identical" [2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour. It is typically ...
The abbreviation is not always a short form of the word used in the clue. For example: "Knight" for N (the symbol used in chess notation) Taking this one stage further, the clue word can hint at the word or words to be abbreviated rather than giving the word itself. For example: "About" for C or CA (for "circa"), or RE.
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An acrostic puzzle published in State Magazine in 1986. An acrostic is a type of word puzzle, related somewhat to crossword puzzles, that uses an acrostic form. It typically consists of two parts. The first part is a set of lettered clues, each of which has numbered blanks representing the letters of the answer.
[1] [2] Commonly eaten for breakfast or tea, it is honored as Producte de la Terra (English: Product of the home country) by the Department of Agriculture, Farming and Fishing of the Government of Catalonia. [1] It is assumed that this pastry originated in 1920s Girona in a pastry shop owned by Emili Puig in the Street Cort Reial.