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The following table is adapted from the scale of the American Library Association, [1] [9] which uses a basis sheet of 19-by-25-inch (483 by 635 mm) [10] which is, confusingly if not explained by the source, half the text/book stock sheet of 25-by-38-inch (635 by 965 mm), and in which size refers to the dimensions of the cover (trimmed pages ...
Margaret Petherbridge Farrar (March 23, 1897 – June 11, 1984) was an American journalist and the first crossword puzzle editor for The New York Times (1942–1968). Creator of many of the rules of modern crossword design, she compiled and edited a long-running series of crossword puzzle books – including the first book of any kind that Simon & Schuster published (1924). [1]
Another common clue type is the "hidden clue" or "container", where the answer is hidden in the text of the clue itself. For example, "Made a dug-out, buried, and passed away (4)" is solved by DEAD. The answer is written in the clue: "maDE A Dug-out". "Buried" indicates that the answer is embedded within the clue.
An English pastry-based dessert made from bananas, [5] toffee [5] and cream, either on a pastry base or digestive biscuit crumb crust. Invented in 1971 by Nigel Mackenzie and Ian Dowding of the Hungry Monk restaurant, Jevington , East Sussex .
A clue containing a comparative or superlative always has an answer in the same degree (e.g., [Most difficult] for TOUGHEST). [6] The answer word(s) will not appear in the clue itself. The number of words in the answer is not given in the clue—so a one-word clue can have a multiple-word answer. [28]
Matt Gaffney is a professional crossword puzzle constructor and author [1] who lives in Staunton, Virginia.His puzzles have appeared in Billboard magazine, the Chicago Tribune, the Daily Beast, [2] Dell Champion Crossword Puzzles, GAMES magazine, the Los Angeles Times, [3] New York magazine, the New York Times, [3] Newsday, The Onion, Slate magazine, [4] the Wall Street Journal, [3] the ...
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A type of layered sponge cake, often garnished with cream and food coloring. Angel food cake: United States: A type of sponge cake made with egg whites, sugar, flour, vanilla, and a whipping agent such as cream of tartar. Apple cake: Germany: A cake featuring apples, occasionally topped with caramel icing. Applesauce cake: New England [2]