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(krm), n.[F. crme, perh. fr. LL. crema cream of milk; cf. L. cremor thick juice or broth, perh. akin to cremare to burn.] 1. The rich, oily, and yellowish part of milk, which, when the milk stands unagitated, rises, and collects on the surface. It is the part of milk from which butter is obtained. 2. The part of any liquor that rises, and collects on the surface. [R.] 3. A delicacy of several kinds prepared for the table from cream, etc., or so as to resemble cream. 4. A cosmetic; a creamlike medicinal preparation. In vain she tries her paste and creams, To smooth her skin or hide its seams. Goldsmith. 5. The best or choicest part of a thing; the quintessence; as, the cream of a jest or story; the cream of a collection of books or pictures. Welcome, O flower and cream of knights errant. Shelton. Bavarian cream, a preparation of gelatin, cream, sugar, and eggs, whipped; -- to be eaten cold. Cold cream, an ointment made of white wax, almond oil, rose water, and borax, and used as a salve for th Cream v. t.[imp. & p. p.Creamed (kr?md); p. pr. & vb. n.Creaming.] 1. To skim, or take off by skimming, as cream. 2. To take off the best or choicest part of. 3. To furnish with, or as with, cream. Creaming the fragrant cups. Mrs. Whitney. To cream butter (Cooking), to rub, stir, or beat, butter till it is of a light creamy consistency. Cream v. i.To form or become covered with cream; to become thick like cream; to assume the appearance of cream; hence, to grow stiff or formal; to mantle. There are a sort of men whose visages Do cream and mantle like a standing pool. Shak. スポンサード リンク
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