I thought it was a cool contest. Not having a hope of winning, I saved my answers(/guesses!) and waited eagerly for the correct answers, and to see how well other people went. It didn't occur to me that not "entering" by replying to you meant that you wouldn't get any feedback...sorry! Margaret/Emma Krae Glas, Lochac/Melbourne, Australia > Huette von Ahrens wrote: > > I am very disappointed in the amount of people who entered my contest. > Specifically, only two. > Namely, Johnnae and Suey. > > Suey was the first to enter and got 29 out of 40 answers correct. Which > I think is quite > remarkable in that English is not Suey's native tongue. Good work, > Suey! You rock! > > Johnnae entered a couple of days later, and being the research librarian > and bibliophile > that she is, she didn't use the internet or the OED and still got 40 out > of 40 correct. > Yay, Johnnae!!! You are awesome!!! And the contest winner. > > Since Johnnae asked to have a piece of my husband's pottery instead of a > Williams-Sonoma gift > card, she will be getting a period mammiform costrel as her prize. > > I had thought to hold periodic contests in the future with real prizes. > However, with the > disappointing amount of entries, I am rethinking this. > > Anyway, below is the list of answers. > > Huette > Caid > > 1. belly-cheer (1579) Good cheer; viands or as to revel; to feast > 2. bukenade (1425) According to Hieatt, "a stew of variable flesh, veal > being most usual. The > sauce is also variable." According to the OED, "a dish made by boiling > veal, eggs, and onions". > 3. bunnell (1594) a drink of crushed apples or pears > 4. cibaries (1599) articles of food, victuals or provisions > 5. companage (1325) foods that are eaten with bread, such as butter, > cheese, meats > 6. consy (1400) a stew made of capons, colored with saffron. > 7. coupage (1483) the art of carving meat for the table > 8. cribble (1599) there are actually three different period definitions > to this word, although > not all with this date. I would have accepted any of them. a: the bran > left over from sifting. > b: a bread made of coarse flour. c: a sieve > 9. crustade (1390) a pie of meat, herbs, spices, and eggs > 10. dactyl (1398) the fruit of the date palm > 11. defy (1362) to digest food > 12. diapente (1610) a drink or a recipe of five ingredients > 13. dight (1300) to prepare [food or a meal] > 14. disdiet (1576) improper or irregular diet or regimen of food > 15. dwale (1300) a stupefying drink, especially one containing > belladonna > 16. easement (1400) refreshing food > 17. embamma (1623) a tasty sauce in which morsels of food are dipped > before presenting them to an > invalid > 18. este (1000) dainty food > 19. fample (1230) to put or stuff food in a child’s mouth > 20. fart (1552) a puff pastry > 21. friand (1598) an epicure, a gourmand > 22. gramaungere (1400) a great or large meal > 23. ingroten (1440) to cram with food or drink, to glut > 24. lickerous (1275) pleasing or tempting to the palate > 25. lopyn (1430) a morsel or lump of food, a gobbet > 26. mellinder (1604) a biscuit made of flour and sugar > 27. mete-custi (1205) the quality of being generous with food > 28. mortress (1377) a kind of soup or potage, made either of bread and > milk, or of various kinds > of meats > 29. mugget (1596) a dish made from the intestines of a calf or sheep > 30. muse (1578) a banana > 31. pingle (1600) to play idly with one’s food at the table > 32. pot-net (1562) a net in which vegetables are boiled so that they can > be easily removed from > the pot > 33. rambur (1600) a large cooking apple > 34. rivelled (1565) the state of a fruit when it has become dried and > wrinkled > 35. saulee (1377) a satisfying meal > 36. snode (1150) A small piece, bit, usu. a morsel or piece of food; a > crumb > 37. solein (1440) a portion of food suitable for one person > 38. splat (1400) to split or slice open, especially a pike or a fish in > this manner of cooking. > [although there is a period reference that uses this term with a leg of > lamb.] > 39. talmouse (1600) a pastry made of sugar, cream, cheese, and eggs, > possibly similar to > cheesecake > 40. wallop (1577) to boil violently, with a noisy bubbling > > > My thoughts are whirled like a potter's wheel; King Henry VI, part I: > I, v > http://www.twoheartsentwinedpottery.com/ > > > > _________________________________________________________________________ > ___________ > Be a better friend, newshound, and > know-it-all with Yahoo! Mobile. Try it now. > http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ > _______________________________________________ > Sca-cooks mailing list > Sca-cooks@lists.ansteorra.org > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org