| COLDCREAM | An emulsion of water and fat used for softening and cleansing the skin |
| BANNOCK | Bread made of flour water and fat |
| DUBBIN | Prepared grease for softening and waterproofing leather (6) |
| MAYO | Short word for a sauce consisting of an emulsion of egg yolks and oil with vinegar or lemon juice (4) |
| TONER | Lotion for cleansing the skin and contracting the pores (5) |
| AIOLI | Mediterranean sauce; an emulsion of garlic and olive oil (5) |
| STUMPS | Tortillons used for softening hard edges or blending tones in works of art created with chalk, charcoal, Conte crayon, pastel or pencil; or, the end of a day's play in cricket (6) |
| SURGICALSPIRIT | Fluid for cleansing the skin before injections or operations (8,6) |
| ROUX | Mixture of flour and fat used as the thickening agent in several classical French sauces |
| COLONIC | ____ irrigation, medical procedure for cleansing the longest part of the large intestine (7) |
| CELSIUS | Unit of temperature measurement that uses a scale based on 0degrees for the freezing point of water and 100degrees for the boiling point of water. Also called centigrade. (7) |
| EMOLLIENTS | Applications used for softening (10) |
| GANACHE | Word, from "jaws" and a furious French pastry chef's yell of "dunce, fool, idiot", for a rich glossy emulsion of cocoa cream to make a truffle, enrobe a cake or fill a bonbon (7) |
| TEMPERA | Method of painting using emulsion of egg and pigments ? (7) |
| OLIVEOIL | 1/2 cup, slowly drizzled and whisked to form an emulsion |
| HOLLANDAISE | Emulsion of butter, egg yolks, lemon juice and salt served with asparagus, fish dishes or eggs Bened |
| SPRINGBOARD | Source of water and food for the beginning of an project (11) |
| SMELTING | Leader of squad softening and extracting metal |
| SOAP | Substance for washing and cleansing |
| BATH | Tub for soaking and cleansing (4) |
