Sweetmeat
31Caraway — Car a*way (k[a^]r [.a]*w[asl]), n. [F. carvi (cf. Sp. carvi and al caravea, al carahueya, Pg. al caravia) fr. Ar. karaw[=i][=a], karw[=i][=a] fr. Gr. ka ron; cf. L. careum.] 1. (Bot.) A biennial plant of the Parsley family ({Carum Carui}). The… …
32Carum Carui — Caraway Car a*way (k[a^]r [.a]*w[asl]), n. [F. carvi (cf. Sp. carvi and al caravea, al carahueya, Pg. al caravia) fr. Ar. karaw[=i][=a], karw[=i][=a] fr. Gr. ka ron; cf. L. careum.] 1. (Bot.) A biennial plant of the Parsley family ({Carum Carui}) …
33Comfit — Com fit, n. [F. confit, prop. a p. p., fr. confire to preserve, pickle, fr. L. conficere to prepare; con + facere to make. See {Fact}, and cf. {Confect}.] A dry sweetmeat; any kind of fruit, root, or seed preserved with sugar and dried; a… …
34Confection — Con*fec tion, n. [F., fr. L. confectio.] 1. A composition of different materials. [Obs.] [1913 Webster] A new confection of mold. Bacon. [1913 Webster] 2. A preparation of fruits or roots, etc., with sugar; a sweetmeat. [1913 Webster] Certain… …
35Confiture — Con fi*ture (?; 135), n. [F. See {Confiture}.] Composition; preparation, as of a drug, or confection; a sweetmeat. [Obs.] Confitures and pies. Bacon. [1913 Webster] …
36Conserve — Con serve, n. [F. conserve, fr. conserver.] 1. Anything which is conserved; especially, a sweetmeat prepared with sugar; a confection. [1913 Webster] I shall . . . study broths, plasters, and conserves, till from a fine lady I become a notable… …
37Elecampane — El e*cam*pane , n. [F. [ e]nulecampane, NL. inula campana; L. inula elecampane + LL. campana a bell; cf. G. glockenwurz, i. e., bellwort. ] 1. (Bot.) A large, coarse herb ({Inula Helenium}), with composite yellow flowers. The root, which has a… …
38encrust — Incrust In*crust , v. t. [imp. & p. p. {Incrusted}; p. pr. & vb. n. {Incrusting}.] [L. incrustare; pref. in in + crustare to cover with a crust: cf. F. incruster. See {Crust}.] [Written also {encrust}.] [1913 Webster] 1. To cover or line with a… …
39Entremets — En tre*mets , n. sing. & pl. [F., fr. entre between + mets a dish, mess.] 1. (Cookery) A side dish; a dainty or relishing dish usually eaten after the joints or principal dish; also, a sweetmeat, served with a dinner. [1913 Webster] 2. Any small… …
40Gibraltar — Gi*bral tar, n. 1. A strongly fortified town on the south coast of Spain, held by the British since 1704; hence, an impregnable stronghold. [Webster 1913 Suppl.] 2. A kind of candy sweetmeat, or a piece of it; called, in full, {Gibraltar rock}.… …
