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imp. & p. p. of Fry.

A thin wafer-shaped mass of fried batter; a griddlecake or pancake; as buckwheat cakes.

(Cookery) A slice or piece of bread fried in butter or oil, on which anchovies, mushrooms, etc., are served.

A kind of food. See citation, below. Caring or carl are gray steeped in water and fried the next day in butter or fat. They are eaten on the second Sunday before Easter, formerly called Carl Sunday. Robinson's Whitby Glossary (1875).

f his parents. [Colloq.] Milton.- Potato chips, Saratoga chips, thin slices of raw potato fried crisp.

The smaller intestines of swine, etc., fried for food.

s, etc. It consists typically of bean sprouts, onions, mushrooms, etc., and sliced meats, fried and flavored with sesame oil. [U. S.]

A ball of minced meat, fowl, rice, or other ingredients, highly seasoned, and fried.

Bread cut in various forms, and fried lightly in butter or oil, to garnish hashes, etc.

A kind of sweet cake cut in strips and curled or twisted, and fried crisp in boiling fat. [Also written kruller.]

A small cake (usually sweetened) fried in a kettle of boiling lard.

A fried dough cake containing fruit; a turnover. [Prov. Eng.]

A small quantity of batter, fried in boiling lard or in a frying pan. Fritters are of various kinds, named from the substance inclosed in the batter; as, apple fritters, clam fritters, oyster fritters.

Pertaining to, or derived from, Friedrich Froebel, or the kindergarten system of education, which he organized. -- n.

A dish of anything fried.

A cake baked or fried on a griddle, esp. a thin batter cake, as of buckwheat or common flour.

aptitude for exercise, play, observation, imitation, and construction; -- a name given by Friedrich Froebel, a German educator, who introduced this method of training, in rooms opening on a garden.

. A breech-loading steel cannon manufactured at the works of Friedrich Krupp, at Essen in Prussia. Guns of over eight-inch bore are made up of several concentric cylinders; those of a smaller size are forged solid. Knight.

A process practiced by Friedrich Krupp, Essen, Germany, for washing pig iron, differing from the Bell process in using manganese as well as iron oxide, and performed in a Pernot furnace. Called also the Bell-Krupp process.

works of Wagner: "Tristan und Isolde," "Die Meistersinger," "Rheingold," "Walküre," "Siegfried," "Götterdämmerung," and "Parsifal."