Chapter 24: Delicious Desserts

Across

3. Light, airy pies that contain gelatin and beaten eggs.
8. Mixing method used for shortened cakes in which dry ingredients are sifted into a mixing bowl, the fat and liquid are added, then the eggs are added.
9. Mixing method used for shortened cakes in which fat and sugar are creamed together, the eggs added, and sifted dry ingredients are added alternately with the liquid ingredients.
11. Cakes that contain fat such as butter or shortening.

Down

1. Cookies made by rolling out the dough and cutting it into shapes.
2. Cookies shaped with the hands.
4. Pies that contain eggs and milk.
5. Pockets of pastry dough filled with any food used in a pie filling.
6. Cakes that contain no fat; sometimes called unshortened cakes.
7. Pies made with fresh, frozen, or canned fruit blended with sugar and cornstarch or flour.
10. Small pies.