Haystack

Haystack (pronounced hey-stak)

(1) A stack, pile or bindle of hay (cut grass) with a conical or ridged top, built up in the mowed field so as to prevent the accumulation of moisture and promote drying.

(2) Any mix of green leafy plants used for fodder.

(3) In the slang of weed smokers, (1) a device (pipe or bong) with an untypically large bowl in which the marijuana is able to be packed in an unusually large quantity or (2) any device where the weed is stacked above the rim of the cone piece.

(3) In slang, among disapproving carnivores, a disparaging terms for salads or dishes made predominately with leafy greens.

Mid 1400s: The construct was hay + stack.  Hay (mown grass) was a pre-900 Middle English word from the Old English hēg, from the Anglian Old English heg & heig and the West Saxon Old English hig (grass cut or mown for fodder), from the Proto-Germanic haujam (literally “that which is cut” or “that which can be mowed”), from the primitive Indo-European kau- (to hew, strike) which was the source also of the Old English heawan (“to cut” and linked to the modern English “to hew”).  Hay’s cognates included the Old Norse hey, the Old Frisian ha, the Middle Dutch hoy, the Gothic hawi, the West Frisian hea, the Alemannic German Heuw, the Cimbrian höobe, the Dutch hooi, the German Heu, the Luxembourgish Hee, the Mòcheno hei, the Yiddish היי (hey), the Danish hø, the Faroese hoyggj, the Gutnish hoy, the Icelandic hey, the Norwegian Bokmål, the Norwegian Nynorsk høy and the Swedish hö; all meant “hay” although use to refer also to grass (later to be used as hay) is documented.  Hay is the ISO’s (International Standards Organization) translingual (symbol ISO 639-3) language code for Haya and, in slang, one of many terms for marijuana (cannabis).  A hay is a net set around the haunt of an animal (especially rabbits or hares).

1962 BRM P57.

In its original configuration the P57's V8 was fitted with “open stack” exhausts.  Sadly, the charismatic array of eight pipes proved prone to cracking and was replaced with a more conventional arrangement which sacrificed a few HP (horsepower) at the upper end of the rev-range but proved robust.  Built for Formula One's “voiturette era” (1961-1965) and powered by a jewel-like 1.5 litre V8, the P57 in 1962 claimed both the constructer's and driver's championships.  Open stack exhausts are still seen in categories like drag racing but there they need to endure only for ¼ mile (402 metre) runs and (baring accidents) are not subject to lateral forces.

Stack dates from 1250–1300 and was from the Middle English stak (pile, heap or group of things, especially a pile of grain in the sheaf in circular or rectangular form), from a Scandinavian source akin to the Old Norse stakkr (haystack), thought from the Proto-Germanic stakkoz & stakon- (a stake), from the primitive Indo-European stog- a variant of steg (pole; stick (source of the English “stake”, the Old Church Slavonic stogu (heap), the Russian stog (haystack) and the Lithuanian stokas (pillar)).  It was cognate with the Danish stak and the Swedish stack (heap, stack).  “Smokestack” and the derived clipping “stack” were by the 1660s in use to describe tall chimneys, initially when arrayed in a cluster but by 1825 it’s recorded also of the “single stacks” on steam locomotives and steamships.  In English parish records, “Stack” is recorded as a surname as early as the twelfth century and there are a variety of explanations for the origin (which may between regions have differed) and in at least some cases there may be a connection with use of “stack” in agriculture (such as peripatetic workers who travelled between farms specifically to “build haystacks”).  In societies where so much of the economy was based on farming and populations substantially were rural, such links were common.    

Wickes-class four stack destroyer USS Buchanan (DD-131), “laying down smoke” during sea trials, 1919.

One of the US Navy's 273 World War I (1914-1918) era “four stackers”, in 1940 she was transferred to the Royal Navy under the Destroyers for Bases Agreement and re-named HMS Campbeltown (I42).  She was destroyed during the St. Nazaire Raid when, loaded with four tons of explosive, she was used a “floating bomb” and rammed into the gates of the Forme Ecluse Louis Joubert dry dock, putting the facility out of use for the duration of the war.

In naval use, the official Admiralty term was “funnel” and warships were in some listings (especially identification charts which used silhouettes) listed thus (“three funnel cruiser”; “four funnel destroyer”) but the sailors’ slang was “two stacker”, “three stacker” etc.  In libraries, “stacks” in the sense of “set of shelves on which books arranged) was in use by the late 1870s and in computer software, the “stack” was first documented in 1960 to describe a collection of elements which work in unison, the original idea being of a stack of things, each subsequent object depending on the one below to run and by the time all are assembled, the whole can function (ie an early instance of “granular” software”).  Later, the word was applied to other concepts, notably the LIFO (last in, first out) model in data structure (LIFO) describing objects added (push) and removed (pop) from the same end.  Stack is a noun & verb, stackage, stacker & stackback are nouns, stacking is a noun & verb, stacked is a verb & adjective and stackless, stacky & stackful are adjectives; the noun plural is stacks.  Haystack is a noun; the noun plural is haystacks.

In Middle English, the alternative forms were hay-cock and its variants (haycok, hacoke & haycoke), all synonymous with grass-cock, hayrick & haystack and referencing the same conical stacks of cut grass.  The haystack was a product of the cutting of grass and subsequently curing it to make hay as fodder for animals.  Just as cheese was made as a means of preserving milk for later consumption, so the cutting a stacking of hay was a way to ensure there would be feed for livestock during the months when the growth of grass was minimal.  There are many derived terms associated with haymaking and haystacks (hayfork, hayknife, haybailer hay mover, hay rake, hayshed etc) but there’s no evidence “haystacker” was ever used of those individuals who “stacked hay into haystacks”.  The form “haymaker” exists but this seems to have been coined to describe machines built for the purpose rather than the workers.  This is likely because it was a seasonal event in which many farm-workers (although there clearly were some “travelling contractors” who went from farm-to-farm) tended to be involved and, needed no specialized skill-set, the term never appeared; it was a task done rather than a job description.

A young lady with hayfork (now better known as a “pitchfork”, building her haystack.

The haystack was a part of agricultural practice even before the civilizations of Antiquity (Egyptians, Greeks, Romans etc) developed the process on a grander scale.  The objective of stacking the hay in conical formations was as protection from pests and the elements and farmers paid much attention to location, the ideal site for a haystack being somewhere slightly elevated, well-drained and with a foundation not prone to promoting moisture absorption (ideally with a bottom layer of some coarse material to promote air-flow between hay and surface.  Usually, a pole was pounded into the ground to prove the structure with a basic structural rigidity and as each layer is added and compacted, the stack grows upwards and outwards, assuming the distinctive shape, the angles at the top fashioned to optimize the shedding of rainwater.  In a sense, the outermost layer is sacrificial in that it will weather and discolour but, if the structure is well-packed, what lies within will retain its green hue and smell “sweet” to livestock.

American Sapphic, Lindsay Lohan (b 1986) & former special friend Samantha Ronson (b 1977) by Ben Tegel after American Gothic (1930) by Grant Wood (1891-1942).  Ms Ronson is depicted holding pitchfork, a tool which, for the manual handling of hay, cannot be improved; like the teaspoon or pencil, it has attained its final evolutionary form.

A “Hawaiian haystack” is a meal of rice with the diner's choice of toppings such as chicken, pineapple, noodles and cheese; a favorite of resort style hotels and cruise ship operators, usually the dish is served buffet-style.  The slang phrase “hit the hay” dates from at least the early nineteenth century when literally it meant “to go to the barn and sleep on an ad-hoc “bed of hay” but by 1903 it was being recorded as meaning simply “going to bed”.  A “roll in the hay” or “romp in the hay” were both euphemisms for “a session of sexual intercourse (usually without any hint of subsequent commitment) and that use is documented only from early in World War II (1939-1945) among US soldiers but when the expression first was used is unknown.  The term “haywire” (usually as “gone haywire” or “gone haywire”) originally meant “likely to become tangled unpredictably to the point of unusability or fall apart”; the idea was of items bound together only with the soft, springy wire (baler twine) used to bind hay bales.  It’s said first to have been used as “haywire outfit” in New England lumber camps (circa 1905) to describe collections of logging tools bound in a haphazard manner and prone to coming adrift.  From that, “haywire” enjoyed some mission creep and came to mean people or machinery behaving erratically or falling apart.  In the modern idiom, the most common use (as “went haywire”) is to describe some act (such as removing a part from a machine) which results in the whole mechanism becoming messed up.

Cylindrical (“rounds” in the jargon) bales of hay stacked in a field.

The figurative term “needlestack” summons the idea of a “stack of needles” and is an allusion to the difficulty in finding a particular object among one of many which are similar or even close to identical.  The word was a back-formation from the phrase “finding a needle in a haystack” which is a much more popular expression although finding a needle in a needlestack is much harder.  Finding a needle in a haystack is merely messy and time-consuming whereas finding a needle in a needlestack can at least verge on the impossible.  The popular TV science show Mythbusters compared methods and found there were techniques which could “speed up” finding a needle in a haystack”, the use of water most efficient (metal being heavier than straw, the needle would sink) while fire worked but was slow and messy and a magnet was ideal (assume the needle remained ferromagnetic).  Obviously, giant magnets, metal detectors or X-ray machines quickly would find even tiny pieces of metal but the Mythbusters crew wanted practical, “real world” examples which would have been viable centuries earlier when first the phrase was used.  The finding of a “bone needle” was considered to be more difficult (fire not recommended and a magnet obviously useless) and the team concluded that whatever the method, the task remained challenging enough for the saying still to have validity.

Haystack News which “finds needles in the haystack”.

Founded in 2013, what prompted the creation of Haystack TV was that in the US, without a cable TV subscription, it was difficult to find news content, the idea being that finding news among the dozens of available channels was like “looking for a needle in a haystack”.  It took until 2015 for the service to start with Haystack TV mission statement saying its objective was to “stream high-quality, trusted news without sifting through masses of irrelevant video.”  Now known as Haystack News, the model is a free, advertising supported streaming service for local, national and international news video available on smart TVs, over-the-top platforms and mobile apps; in the modern way, data (location, topics of interest, favorite sources etc) harvested from each user is used to generate personalized playlist of short news clips.  Initially, the focus was on US news content but in 2019, the vista expanded with clips from more than 200 local TV stations including overseas content.  By 2026, the catchment had expanded to some 400 including Africanews, Al Jazeera, CBC, DW (Deutsche Welle, Euronews, France 24 and i24 News.

A haymaker (in the Middle English originally heymakere) was a machine (purpose built or adapted) used in the production of hay (there's scant evident ever it widely was used of workers involved in the process) and in informal use was “a very powerful punch”, especially one which “knocks down an opponent” (on the model of the sweep of a scythe levelling tall grass).  However, some etymologists suggest a more likely origin is as a reference to the strong, muscular arms of the men who wielded the scythes when “cutting hay”.  Figuratively, by extension, it came also to mean “any decisive blow, shock, or forceful action” although that use is now less common.  A haymonger (from the Middle English heimongere, heymonger & heymongere) was “a trader who deals in hay” and although the practices were never formalized in the manner of modern commodity markets, surviving documents suggest that as early as the 1500s there was something like a “proto futures market” in hay as farmers sought to hedge against variables (flood, drought price movements etc) and ensure they’d have a stock of fodder available at a known price.  Hayseeds literally were “seeds from grass that has become hay” and the word was applied generally to the cruft from bits of hay (ie not actually seeds) that sticks to clothing etc.  By extension, a “hayseed” was “a yokel or country bumpkin” (ie a person thought rustic or unsophisticated).

Bales of hay, stacked in a hay shed.  

Manufacturers list hay sheds as specific designs (classically, two or three sides (facing the prevailing weather) and a roof) so if a hay shed is used for another purpose it's a “re-purposed hay shed” whereas if hay is stored in a different type of shed, it might be described as “my hay shed” but its really a shed in which hay is being stored.  Being practical folk, this distinction is unlikely to be something on which many farmers much dwell.

Originally, haystacks were “stack of hay: which might vary in size and shape but the general practice was to create something vaguely conical; rather than being a choice, this was dictated by the physics in that a cone allowed the largest volume to be stacked with the smallest footprint as well as minimizing moisture intrusion.  The modern practice however is for hay to be bound into bales either cylindrical (“rounds”) or cuboid (a rectangular prism) in shape and which is chosen is a product of the machinery available, available storage capacity, heard size and in some cases whether the hay is to be transported by road.  By virtue of their shape, cylindrical bales tend to shed water which may reach the surface during rainfall so any spoilage usually is restricted to the inch or so of the outermost layer, making them suited to outdoor storage; their density also makes them more efficient for fermenting silage.  The cuboid bale, because of the upper surface area, acts in the rain like a sponge, meaning they should be stored under cover and the advantage of the regular shape is that when stacked, the cuboids create no waste space, unlike rounds typically cost around 15-20% in unused space.  The same equation means cuboids are best suited to be transported by truck.  The modern practice (bales now produced in standardized sizes using machines which sometimes will as part of the process wrap them in a waterproof plastic sheeting) means that the word “haystack” now more accurately reflects a number of bales “stacked” in a shed or on the land while the original conical “stack” would more accurately be called a “pile”.  However, because of centuries of use, the term continues to be applied to both although “bale stack” does exist in the jargon of farming.

Bales of hay being trucked to somewhere.  Both cuboids and rounds can be transported thus but, as with storage, the space efficiency of the former is superior.

The proverb “make hay while the sun shines” is now used figuratively to mean “one should act while an opportunity exists and take action while a situation is favourable” but the origin was literal.  Until very recently, weather forecasting was most inexact and because the moisture content of hay was of great significance (spoilage and the risk of spontaneous combustion), it was important for farmers to avail themselves of sunny, dry condition to cut, dry and gather the grass to be assembled into haystacks.  Dating from a time when weather forecasting essentially was “tomorrow the weather will be much the same as today, two times out of three”, the proverb seems to have originated in Tudor times (1485-1603) and the first known reference is from 1546.  Since the mid seventeenth century, it has been used figuratively.  Phrases like “carpe diem” (seize the day), “grasp the nettle” & “strike while the iron is hot” impart a similar meaning.

Defendants in the dock at the first Nuremberg Trial, the right-hand side of the glass-fronted interpreters' booth seen at the top right corner.

At the first Nuremberg trial (1945-1946), an IMT (International Military Tribunal) was convened to try two-dozen surviving members of the Nazi regime in Germany (1933-1945), 22 of the accused appearing in court, one having committed suicide by hanging (with his underpants stuffed in his mouth to limit the noise) prior to proceedings beginning and one was tried in absentia.  The proceedings were conducted in four languages (English, French, German and Russian) with “simultaneous translation” provided by a rotating group of translators, all those in the courtroom able to listen (through headphones) in any of these language.  It’s no exaggeration to say it was the work of the translators and interpreters that made possible the 13 Nuremberg Trials in the form they took and the implementation of simultaneous interpretation was ground-breaking, the undertaking all the more remarkable because of the scale.  The main trial was conducted over ten months with 210 sitting days and so much material was presented the published transcripts filled 42 volumes, thus the references to “the trial of six million words.”  Logistically, the approach was vital because had the traditional approach been pursued, the trial as conducted would have been impractical because the usual protocol had been: (1) One speaker would deliver remarks in German while (2) interpreters took notes. After the speaker was finished, (3) one interpreter would interpret into French, followed by (4) an interpretation in Russian, and then (5) in English.  Things thus would have lasted perhaps four times as long but with “simultaneous translation” (in reality there was a lag of 6-8 seconds) it was as close to “real-time” as was possible.  Not until the 2020s did advances in generative AI (artificial intelligence) trained on LLM (large language models) mean machines alone could improve on what was done in 1945-1946.  Of course, an AI powered machine (in the form of a static device such as a speaker) could not add meaning by the use of NVC (nonverbal communication such as gestures or facial expressions) as is possible for a flesh & blood interpreter but as the occasionally disturbing “deep fake” videos illustrate, NVC certainly is possible on screen and with advances in robotics, it will be only a matter of time before such things can be done in three dimensions.  Now, we can all carry in our pockets a device able accurately (and even idiosyncratically) to translate dozens of languages as text or voice so the days of the profession of interpreter being a good career choice for a gifted linguist may be numbered.      

Wily old Franz von Papen (1879-1969; Chancellor of Germany 1932 & vice chancellor 1933-1934) wearing IBM headphones, undergoing cross-examination.  He was one of three defendants granted an acquittal.

Before the 13 Nuremberg Trials (the subsequent 12 conducted between 1946-1949), there had been only limited experiments with simultaneous translation.  Historically, the need in international relations had been limited because French had long been the “official language of diplomacy” and the first notable shift came with the Paris Peace Conference (1919-1920) and subsequently the League of Nations (1920-1946), the British succeeded in convincing the participants to conduct the proceedings in English (which really was an indication of growing US influence).  At these venues, what was done came to be known as “whispered interpretation” with an interpreter literally “whispering a translation into a recipient’s ear.”  That was less than satisfactory and what smoothed the path to simultaneous interpretation was the development in the 1920s of a technology ultimately purchased by IBM (International Business Machines) and released commercially as the “IBM Hushaphone Filene-Findlay System” (more commonly called the “International Translator System”), first used at the ILO (International Labor Organization) conference in Geneva in 1927.  So what was done at Nuremberg was not exactly new but it was there the system came to wider attention and for IBM, providing (at no charge) the four tons of electronic equipment including 300 headsets (an additional 300 were borrowed from Geneva) and miles of cable proved a good investment, the publicity generated meaning one of the corporation’s first sales of the system was to the UN (United Nations) headquarters in New York.  The technology alone however was not enough and some potential interpreters who had passed the early evaluation tests proved unsuitable because they found it impossible to adapt to the demands imposed by the electronics; only some 5% of the 700-odd evaluated proved viable interpreters with “the interpreters the IMT reject” sent to what they called “Siberia” (administrative tasks or the dreary job of translating documents).  Those who made the cut spent their shifts in booths behind thick glass although the top was open so the soundproofing was only partial and the booth was located directly adjacent to the dock in which sat the defendants.

Although there was the odd error, the interpreters were thought to have done an fine job although not all were impressed, several entries in the diary of the British alternate judge Norman Birkett (Later Lord Birkett, 1883–1962) revealing his opinion of the breed:  “When a perfectly futile cross-examination is combined with a translation which murders the English language, then the misery of the Bench is almost insupportable.”  “Dubost [French prosecutor Charles Dubost (1905–1991)] is at the microphone again, making his final speech. He is robust and vigorous; but such is the irony of fate that he is being translated by a stout, tenor-voiced man with the 'refayned' and precious accents of a decaying pontiff. It recalls irresistibly a late comer making an apology at the Vicarage Garden Party in the village, rather than the grim and stern prosecution of the major war criminals.”  “But translators are a race apart - touchy, vain, unaccountable, full of vagaries, puffed up with self-importance of the most explosive kind, inexpressibly egotistical, and, as a rule, violent opponents of soap and sunlight.”  Mr Justice Birkitt always made his feelings clear.

The Passionate Haystack at work: British Army Captain Duncan (later Sir Duncan) Macintosh (1904-1966, left), Margot Bortlein (1912-2008, centre) and US Army Lieutenant Peter Uiberall (1911-2007, right).

The best-remembered for the translators was Margot Bortlin (1912-2008) and her place in the annals of the trial is due wholly to the nickname bestowed on her by journalists: “the Passionate Haystack”, the appellation soon picked by the soldiers and men on the legal teams.  The “haystack” element in the nickname came from her luxuriant fair hair which, in court, she would assemble as an “updo” in a shape which (at least in the minds of the men watching) recalled a haystack and such was the upper volume she was compelled to wear the headband of her headphones around the back of her head rather than atop as was the usual practice.  These days, observers of such things playfully might describe her hair as “an installation”.  The “passionate” part was a tribute to her style of translation, said by Dr Francesca Gaiba (b 1971) in The Origins of Simultaneous Interpreting: The Nuremberg Trial (1998) to have been delivered “with great emphasis, smiling and frowning, with sweeping gestures and dramatic vocal inflections.”  It's not known if the Passionate Haystack had any theatrical training but her use of NVC must have been striking compared with the performances of her colleagues who tended to sit inertly and speak in an unrelenting monotone.  Intriguingly, the journalist & author Rebecca West (1892–1983), no stranger to men's rich lexicon of sexist disparagement, who covered the trial made only an oblique reference to the drama in the delivery, reporting: “When it is divulged that one of the most gifted interpreters, a handsome young woman from Wisconsin, is known as the Passionate Haystack, care is taken to point out that it implies no reflection on her temperament but only a tribute to a remarkable hair-do.”  Wisconsin produces almost a quarter of the nation's butter and cheese so is a state of many haystacks.

Those in court rise in their places as the judges enter the chamber, Ms Bortlein (arrowed) looking down at her papers.  Although not not a high definition photograph, the angle at which her hair appears does show why the “updo piled high” contributed to her affectionate nickname.

In a milieu of dark gowns, military uniforms and grim proceedings, Ms Bortelin clearly made quite an impression, drawing the eye for a number of reasons.  Commenting on Justice Birkett’s acerbic view of the interpreter’s profession, in On Trial at Nuremberg (1979), the British Army lawyer Major Airey Neave (1916–1979), who had served the indictment on the defendants in their cells, wrote: “If this judgement seems harsh, it was the judges who had to listen to them [interpreting the words of counsel, defendants and witnesses] for nine months while junior officials could come and go as they pleased.  When I was not following the evidence, my interest in the interpreters’ box dwelt on a young lady with blonde hair, piled high, known as the 'Passionate Haystack'...”  Margot Theresa Bortlein-Brant was born in Aschaffenburg, Germany, her family emigrating to the US in late 1924 when she was 12.  She earned a degree in languages from the University of Chicago, a background meaning she possessed the most valuable skill a translator could have: equal adeptness with both tongues.  Her academic background obviously contributed to that but leaving one’s native land at a young age to learn the language of one’s adopted country doesn’t always produce such competence, one tourist operator at Ayers Rock Resort in Australia’s NT (Northern Territory) heard to remark of one of his staff: “She does German translation for us which is good but she left Germany when she was ten so she speaks German like a ten year old.  Of course that’s not a problem because she also speaks English like a ten year old.”

Jelly

Jelly (pronounced jel-ee)

(1) A food preparation of a soft, elastic consistency due to the presence of gelatin, pectin etc, especially fruit juice boiled down with sugar and used as a sweet spread for bread and toast, as a filling for cakes or doughnuts etc.

(2) A preserve made from the juice of fruit boiled with sugar and used as jam (jam the preferred term in much of the English-speaking world outside North America).

(3) Any object or substance having a jelly-like consistency.

(4) A fruit-flavored gelatin dessert (in the English–speaking world but less common in North America where “jello” or “jell-o” are preferred).

(5) A “jelly shoe”, a plastic sandal or shoe, often brightly colored.

(6) To bring or come to the consistency of jelly.

(7) In theatre, film & television production, the informal term for a colored gelatin filter which can be fitted in front of a stage or studio light.

(8) A slang term for the explosive gelignite.

(9) In Caribbean (Jamaica) English, a clipping of jelly coconut.

(10) A savory substance, derived from meat, with a similar texture to the sweet dessert (the gelatinous meat product also known as aspic).

(11) In the slang of zoology, a jellyfish.

(12) In slang (underworld & pathology), blood, especially in its congealed state.

(13) In slang, an attractive young woman; one’s girlfriend (US, probably extinct).

(14) The large backside of a woman (US, now rare).

(15) In internet slang, a clipping of jealous (rare).

(16) In Indian use, a vitrified brick refuse used as metal in road construction.

(17) As “royal jelly”, a substance secreted by honey bees to aid in the development of immature or young bees, supplied in extra measure to those young destined to become queen bees.

1350–1400: From the Middle English jelyf, gelly, gelye, gelle, gelee, gele & gely (semisolid substance from animal or vegetable material, spiced and used in cooking; chopped meat or fish served in such a jelly), from the Old French gelee (frost; frozen jelly), a noun use of feminine past participle of geler (to set hard; to congeal), from the Medieval Latin gelāta (frozen), from gelu (frost), the construct being gel- (freeze) + -āta (a noun-forming suffix).  The Classical Latin verb gelō (present infinitive gelāre, perfect active gelāvī, supine gelātum) (I freeze, cause to congeal; I frighten, petrify, cause to become rigid with fright) was from gelū (frost), from the primitive Indo-European gel- (cold) and was cognate with the Ancient Greek γελανδρόν (gelandrón).  Originally quite specific, by the early fifteenth century jelly was used of any jellied or coagulated substance and by the 1700s it came to mean also "thickened juice of a fruit prepared as food" which was both a form of preserving fruit and a substance used by chefs for flavoring and decorative purposes.  The adjective jellied (past-participle from the verb jelly) emerged in the 1590s with the sense of “of the consistency of jelly” and by the late nineteenth century this had been extended to include “sweetened with jelly”.  Because of the close historical association with foods, the preferred adjectival form for other purposes is jelly-like.  As a modifier jelly has proved productive, the forms including jelly baby, jelly bag, jellybean, jelly coat, jelly doughnut, comb jelly, jelly bracelet, jelly plant & royal jelly.  Jelly is a noun & verb, jellify & jellification are nouns, jellified & jellied are verbs & adjectives and jellying is a verb; the noun plural is jellies.

Aunger "jelly bean" aluminum wheels, magazine advertisement, 1974.  A design popular in the 1970s, different manufacturers used their own brand-names but colloquially the style was known as the “jellybean”, “slotted” or “beanhole”.  The advertisement appeared during the brief era in Australia between rigorous censorship and restrictions imposed by feminist critiques of the objectification of women's bodies.  

The verb jell (assume the consistence of jelly) is documented since 1869 and was a coining of US English, doubtlessly as a back-formation from the noun jelly.  The figurative use (organizations, ideas, design etc) emerged circa 1908 but with the spelling gel, a echo of the Middle English gelen (congeal) which was extinct by the late fifteenth century.  The jellyfish (also jelly-fish) was in the late eighteenth century a popular name of the medusa and similar sea-creatures, the name derived from the soft structure.  Figuratively, jellyfish was used from the 1880s for “a person of weak character” although publications from 1707 use the name for an actual vertebrate fish.  In what ichthyologists say is induced by a combination of (1) over-fishing, (2) rising ocean temperatures, (3) the increasing acidification of the water and (4) coastal areas becoming more nutrient-rich because of sewage run-off or agricultural waste, jellyfish numbers are increasing at a remarkable rate.  Although certain species are a delicacy in some Asian countries, the demand is a faction of the increasing supply and the scope for harvesting jellyfish for other purposes (pet food, fertilizers etc) remains limited.  In restaurants, jellyfish will sometimes be seen on menus but it's thus far a niche item.  The problem is not merely ecological because jellyfish exist in vast swarms and have sometimes been "sucked into" the under-water cooling ducts of nuclear power-plants and nuclear-powered warships, on several occasions temporarily disabling the machinery, rectification a time-consuming and expensive exercise.  The USN (US Navy) discovered the problem during the "jellyfish incident" in which an aircraft carrier, docked in a Japanese port, suffered a reactor shutdown following an ingestion of the troublesome fish.  To date therefore, jellyfish have proved more disruption to the navy's carrier group operations than then best-laid plans of any ayatollah.  Whether the jellyfish will emerge as a cheap and plentiful protein source (as the jellied eel became in eighteenth century England) remains to be seen. 

Jellied eels: According to one reviewer in London, it may be an acquired taste.

The dish jellied eel began in eighteenth century England as a cheap meal which provided a good protein-source for the working class.  Traditionally served cold, it was made with chopped eels boiled in a flavoured (there were many variants) stock which was left to cool, forming a jelly.  Because European eels were once common in the Thames and easily caught in bulk, for two centuries jellied eel was a staple for the poor and often served with mashed potato and ale but tastes change and the expanded industrial production of food, coupled with the ability to ship commodities world-wide at little more than marginal cost saw a rapid decline in the dish’s popularity in the post-war years.  Paradoxically, jellied eel is now an often quite expensive item sold in up-market delicatessens and the European eel has become an endangered species with smuggling to markets in Asia in the hands of organized crime.         

The jelly roll.

The jelly roll (also as jelly-roll) was a “cylindrical cake containing jelly or jam” which dates from 1873 and in some markets (notably Australia & New Zealand) was sold as a “jam roll” or “Swiss Jam Roll”.  The use of jelly roll as slang for both the vagina and the act of sexual intercourse was of African-American origin circa 1914 and was mentioned several times in blues music, one critic noting it appeared to be used more frequently in the derived fork “talking blues”.  The jellybean (also (rarely) jelly-bean) (small bean-shaped, multi-colored sugar candy with a firm shell and a thick gel interior) was introduced in 1905, the name obviously from the shape.  It entered US slang in the 1910s with the sense of “someone stupid; a half-wit” which was apparently the source of the slang sense of bean as “head”.

Once were jelly rolls: 1967 Mercedes-Benz 600 (with Biskuitrolles (jam rolls) or Nackenrolles (neck rolls), left), 1969 Mercedes-Benz 600 (with “croissants” or “rabbits ears”, centre) and 1990 Mercedes-Benz 560 SEL (with boring “headrests”, right).

The shape of the jelly roll was noted by Germans when Mercedes-Benz introduced their Kopfstütze (literally “head support” although in the factory’s technical documents the design project was the Kopfstützensystem (head restraint system)) when the 600 (W100, 1963-1981) was displayed at the 1963 Frankfurt Motor Show, the early cars having only a rear-pair as standard equipment (there was an expectation many 600s would be chauffeur-driven) with the front units optional but the hand-built 600 could be ordered with one, two, three or four Kopfstützen (or even none although no 600s seem to have been ordered so-configured).  In the early press reports the shape was described with a culinary reference, comparisons made with a Biskuitrolle mit Marmelade (jam filled sponge roll) and the baker’s jargon was again used in 1969 when the design was revised, the critics deciding the new versions look like croissants although in the English-speaking world “rabbits ears” was preferred which was much more charming.  Uncharmed, the humorless types at the factory continued to call them teilt (split) or offener Rahmen (open-frame).   

1996 Ford Taurus Ghia (left) and 1996 Ford EF Falcon XR8 (right).

In the 1990s, jellybean was the (usually disparaging) term often applied to the depressingly similarly-shaped cars which were the product of wind-tunnels; while aerodynamically efficient, few found the lines attractive.  In 1996, Ford Australia put the US-sourced Taurus into the showrooms alongside the locally-built and well-received EF Falcon.  As well as carrying the stigma of FWD (front wheel drive), the Taurus's “jellybean” styling alienated buyers, some of whom suggested the it looked as if it was awaiting repairs having suffered an accident.  The Taurus was withdrawn from the Australian market after two years of dismal sales, dealers managing to clear to unsold stock only after a further season of heavy discounting.

Champagne Jelly

Champagne Jelly was served at the coronation banquet of Edward VII (1841–1910; King of the United Kingdom and Emperor of India 1901-1910) in 1902 and has since been a popular “nostalgia” dish, seen often at weddings or seasonal celebrations.

Ingredients (to serve six)

1 750 ml bottle of champagne
2 sachets (2½ tsp each) powdered gelatin (or 8 gelatin sheets)
2 tablespoons water (if using powdered gelatin)
115g (4 oz) white sugar
Berries and/or edible flowers (optional)
Fresh mint leaves, for garnish

Instructions

(1) Place champagne bottle in a freezer 30 minutes before beginning preparation (this will ensure jelly will retain the bubbles).

(2) In a small bowl, sprinkle the powdered gelatin (if using), over the water and let stand until softened (typically 3-5 minutes).  If using gelatin sheets, put sheets into a bowl and cover with cold water, soaking until floppy (typically 5-10 minutes).

(3) Open champagne and pour 120 ml into a small pan.  Return corked champagne to freezer, ensuring bottle remains upright.  If this is not possible, put bottle into fridge in upright position.

(4) Add the sugar to the pan, place over a medium heat, and heat, stirring, until the sugar dissolves at which point, remove from heat.  Liquefy the powdered gelatin by setting the bowl of softened gelatin into a larger bowl of very hot tap water (do not use boiling water).

(5) If using gelatin sheets, lift the sheets from the water, wring to release excess water, then put them into a bowl and liquefy as for the powdered gelatin.  Add the liquefied gelatin to the champagne mixture and stir until the gelatin dissolves.

(6) Strain the mixture through a fine sieve into a bowl or pitcher, then allow to cool to room temperature.

(7) Add 480 ml of chilled champagne to the cooled gelatin mixture and stir well.  If adding berries or edible flowers, pour half of the gelatin mixture into a 600 ml (1 pint) mould and chill until almost set (typically 30-45 minutes).  Arrange the embellishments on top, then add the remaining gelatin mixture.

(8) If serving the jelly without embellishments, pour all the gelatin mixture into the mould.  Cover and refrigerate until fully set (at least 12 hours and preferably longer).  At this point drink remaining champagne; if need be, open a second bottle.

(9) To serve, fill a bowl with hot water.  Dip the bottom of the mould into the hot water for a few seconds to loosen the jelly from the mould, then place on a serving plate and garnish with mint.

Lindsay Lohan, New York City, November 2022.

Lindsay Lohan in November 2022 appeared on ABC’s Good Morning America to promote the Netflix movie, Falling for Christmas.  What caught the eye was her pantsuit in a gallimaufry of colors from Law Roach’s (b 1978) Akris’ fall 2022 ready-to-wear collection, the ensemble including a wide-lapelled jacket, turtleneck top and boot cut pants fabricated in a green, yellow, red & orange Drei Teile print in an irregular geometric pattern.  Whether the color combination was inspired by champagne jelly wasn't discussed and the distinctive look was paired with a similarly eclectic combination of accessories, chunky gold hoop earrings, a crossbody Anouk envelope handbag, and Giuseppe Zanotti platform heels.  The enveloping flare of the trousers concealed the shoes which was a shame because, while hardly original, the Giuseppe Zanotti (b 1957) bebe-style pumps in gloss metallic burgundy leather deserved to be seen, distinguished by 2 inch (50 mm) soles, 6-inch (150 mm) heels, an open vamp, rakish counters and surprisingly delicate ankle straps.  The stylist's desire for the hem of the trousers to reach to the ground is noted but the shoes were nice pieces.  The fashion critics are a tough and unforgiving crew and it can be hard to predict which way they'll jump but the collective reaction was positive.  

Croissant

Croissant (pronounced krwah-sahn (French), kruh-sahnt (barbarians) or cross-ant (savages))

A rich, buttery, often crescent-shaped, roll of leavened dough or puff paste.

1899:  From the French croissant (crescent), present participle of the verb croître (to increase, to grow), from the Middle French croistre, from the Old French creistre derived from the Classical Latin crēscēns & crēscentem, present active infinitive of crēscō (I augment), drawn from the Proto-Italic krēskō. The ultimate root was the primitive Indo-European ḱreh (to grow, become bigger).  Correct pronunciation here.  Chefs & bakers have found the word adaptable when inventing pasteries, coining croffle (croissant-waffle hybrid), cronut (a croissant-doughnut hybrid), cruffin (a croissant-muffin hybrid) and doissant (an alternative name for a cronut).  Croissant is a noun and croissantlike is an adjective; the noun plural is croissants.    

The Austrian Pastry

Like some other cultural artefacts thought quintessentially French (French fries invented in Belgium; Nicolas Sarkozy (b 1955; French president 2007-2012) from here and there; the Citroën DS (1955-1975) styled by an Italian) the croissant came from elsewhere, its origins Austrian, the Viennese kipferl a crescent-shaped sweet made plain, with nuts or other fillings.  It varies from the French classic in being denser and less flaky, made with softer dough.  First noted in the thirteenth century at which time, it was thought a “sweet” it was another three-hundred years before it came to be regarded as a morning pastry.  Tastes changed as new techniques of baking evolved and around the turn of the seventeenth century, recipes began to appear in Le Pâtissier François using Pâte feuilletée (puff pastry), these being the first recognisably modern croissants.

A classic butter croissant with a long black coffee (Caffè Americano).

Culinary histories include a number of (likely apocryphal) tales of why the croissant adopted a crescent shape.  One suggests it was baked first in Buda to celebrate the defeat of the Ummayyad (the Umayyad Caliphate (661–750) was the second of the four major caliphates created after the death of the prophet Muhammad (circa 570-632)) forces by the Franks in the Battle of Tours (732), the shape representing the Islamic crescent moon although more famous is the notion it was designed after the battle of 1683 when the Ottomans were turned back from the gates of Vienna.  A baker, said to have heard the Turks tunneling under the walls of the city as he lit his ovens to bake the morning bread, sounded an alarm, and the defending forces collapsed the tunnel, saving the city.   To celebrate, bread was baked in the shape of the crescent moon of the Turkish flag.

Portrait of Marie Antoinette (1755–1793; Queen of France 1774-1792) (1769), oil on canvas by Joseph Ducreux (1735-1802).

The official title of the portrait was Archduchess Maria Antonia of Austria and it was created as the era’s equivalent of a Tinder profile picture, the artist summoned in 1769 to Vienna to paint a pleasing rendering of the young lady the Hapsburg royal court planned to marry off to Louis, Dauphin of France (1754-1973) who would reign as Louis XVI (King of France 1774-1792)).  Tinder profile pictures can be misleading (some pounds and even more years sometimes vanishing) so the work must be considered in that context although she was barely fourteen when she sat so it may be true to the subject.  Ducreux’s portrait was the first glimpse the prince had of his intended bride and it must have been pleasing enough for him metaphorically to "swipe right" and the marriage lasted until the pair were executed with the blade of the guillotine.  As a reward, Ducreux was raised to the nobility as a seigneur de la baronnie (lord of the barony, the grade of of baron granted to roturiers (commoners)) and appointed premier peintre de la reine (First Painter to the Queen), outliving the royal couple.

Rendered by Vovsoft as cartoon character: a brunette Lindsay Lohan in croissant T-shirt.

A more romantic tale attributes the pastry to Marie Antoinette, who, as an Austrian, preferred the food of her homeland to that of the French court and, at state dinners, would sneak off to enjoy pastries and coffee.  There is no documentary evidence for her having re-christened the kipferl as the croissant but the story is she so missed what she knew as kipfel (German for crescent) that she commanded the royal baker to clone the treat.  More prosaic, but actually verified by historical evidence, is that August Zang (1807-1888), a retired Austrian artillery officer founded a Viennese Bakery in Paris in 1839 and most food historians agree he is the one most likely to have introduced the kipfel to France, a pastry that later inspired French bakers to create crescents of their own.  The first mention of the croissant in French is in French chemist Anselme Payen’s (1795-1871) Des Substances alimentaires (1853), published long after Marie-Antoinette’s time in court, the first known printed recipe, using the name, appearing in Swiss chef Joseph Favre’s (1849-1903) Dictionnaire universel de cuisine (1905) although even that was a more dense creation than the puffy thing known today.

Once were croissants: 1967 Mercedes-Benz 600 (with Biskuitrolles (jam rolls) or Nackenrolles (neck rolls), left), 1969 Mercedes-Benz 600 (with “croissants” or “rabbits ears”, centre) and 1990 Mercedes-Benz 560 SEL (with boring “headrests”, right).

Mercedes-Benz introduced their Kopfstütze (literally “head support” although in the factory’s technical documents the design project was the Kopfstützensystem (head restraint system)) when the 600 (W100, 1963-1981) was displayed at the 1963 Frankfurt Motor Show, the early cars having only a rear-pair as standard equipment (there was an expectation many 600s would be chauffeur-driven) with the front units optional but the hand-built 600 could be ordered with one, two, three or four Kopfstützen (or even none although no 600s seem to have been ordered so-configured).  In 1969 the design was updated and over three weeks the new type was phased in for the models then in production.  While a totally new design (one cognizant of the US safety regulations which had mandated them for the front seats of passenger vehicles) with a different internal structure and mounting assembly, the most distinctive aspect was the raised sides which some compared to the “pagoda” roof then in use on the W113 (230, 250 & 280 SL, 1963-1971) roadster but this was coincidental.  In the early press reports the shapes were described with culinary references, the previous versions said to resemble a Biskuitrolle mit Marmelade (jam filled sponge roll) while the new generation was more like a croissant.  In the English-speaking world, neither term caught on, the older style was called something like “older style” while the new came to be known as “rabbits ears” which was much more charming.  Uncharmed, the humorless types at the factory continued to call them teilt (split) or offener Rahmen (open-frame).  The “rabbits ears” were phased out in 1979 although the low volume 600 retained them (along with the archaic rear swing-axles!) until the last was built in 1981.  The design introduced in 1979 seems never to have been compared to any kind of food and it reverted to lateral symmetry although the structure was noticeably more vertiginous.

The factory may have described them as Kopfstützensystem (head restraint system, a pair in red leather to the left) but as well as the jam roll allusion, people also called them Nackenrolles (literally “neck roll”, centre) which were cylindrical pillows designed to support the head and neck when the user was seated.  Long a fixture in the catalogues of interior decorators, they gained a new popularity when televisions became a standard feature in houses and remain available although much modern furniture is now designed with head-support “built-in”.  Modern commerce adopted the term Nackenrolle (often without the initial capital when advertised in English-speaking markets) to cater to one growth market of the late twentieth century: frequent flyers and those on long haul flights.  These included shapes ranging from a simple horseshoe to “wrap-around” items (right) and some which enveloped almost the entire head in a supportive padded surround, an aperture to allow breathing through the nose and mouth the only gap (resembling the once perpetually doomed Kenny McCormick in the animated TV series South Park on Paramount's Comedy Central cable channel).

Depending on this & that, it's a jam roll, Swiss jam roll, jelly roll or Biskuitrolle.

Quick & simple to make and adaptable to a range of variants, the jam roll is a classic European sweet treat; usually it’s served sliced.  In some English-speaking markets, commonly they’re sold as a “Swiss Jam Roll”, thus the not unreasonable assumption it was bakers in Switzerland who invented the things but although the documentary evidence is sketchy, it’s clear from surviving cookbooks they were a common creation, rolled sponge cakes appearing across Central and Western Europe by at least the early eighteenth century.  However, the first known instance of the term “Swiss Jam Roll” in print was in England in the 1850s and that was as a marketing ploy; “Viennese”, “Danish”, or “French” often used as “prestige adjectives” because of the deservedly high reputation of the cakes and pastries served in Parisian & Viennese cafés, English cuisine not enjoying such high repute.  The term “Swiss Jam Roll” certainly caught on although the roll (or roulade) is very much a generic rolled sponge cake and between European cities there would have been little local variation.  In the US, they came to be known as “jelly rolls” because there what the English called “jam” was dubbed jelly and the Germans called them Biskuitrolles.  That makes curious the US use of “biscuit” to mean a kind of soft, semi-sweet or savory bread (something like an English scone) whereas what the English call “biscuits”, the Americans call “cookies”.  That does hint what the German immigrants to North America used for their Biskuitrolles may have been less sweet than the classic sponge cake used in the modern versions.  As a footnote, in Noblesse Oblige: An Enquiry Into the Identifiable Characteristics of the English Aristocracy (1956), Nancy Mitford (1904–1973) listed “jam” as “non-U” (ie not the word used by the upper classes) while “preserves” (always in the plural) was the “U” form.  Despite that, in class-conscious England, there appears to be no record of “preserve rolls”. Swiss or otherwise so either it was classless food or the toffs just forgave the name and enjoyed the treat.

Petit-déjeuner à Paris: café; croissant; Gauloises.

In 2025, for some to enjoy the pleasure of a croissant at breakfast began to demand a little more planning after the French government banned the smoking of cigarettes in all outdoor areas where children can be present (US$130 on-the-spot fine).  Vaping was still allowed (!) so there was that and terrasses (the outdoor areas of coffee shops bars) were exempt.  While inhaling a known carcinogen is not good and should be discouraged, the odd concession such as allowing consenting adults together to enjoy a coffee and cigarette does seem a worthwhile tribute civilization can pay to the irrational.  It's good Jean-Paul Sartre (1905–1980) & Simone de Beauvoir (1908–1986) didn't live to see this day. 

Although the famous shape is much admired, for purists, the choice is always the un-curved croissant au beurre, (butter croissant), the more eye-catching crescents being usually the ordinaires, made with margarine.  The taste in the English-speaking world for things like ham-and-cheese croissants is regarded by the French as proof of Anglo-Saxon barbarism although they will tolerate a sparse drizzle of chocolate if it’s for children and food critics reluctantly concede the almond croissant (with a frangipane filling, topped with slivered almonds and a dusting of powdered sugar) is “…enjoyed by younger women”.  Generally though, the French stick to the classics, eschewing even butter, a croissant being best enjoyed unadorned and taken with a strong black coffee and while some will insist this should be accompanied with a Gitanes, that is optional.

The cube croissant, an Instagram favorite.

Although much focused upon, the shape of a croissant of course becomes less relevant when eaten when the experience becomes one of taste and texture.  For that reason the pastry used has long attracted those chefs for whom food offers architectural possibilities and while for more than a century one-offs have been created for competition and special event, in recent years the phenomenon of social media has been a design stimulant, Instagram, TikTok etc fuelling a culinary arms race and patisseries have built (sometimes short-lived) product lines in response to viral videos.  Fillings have of course been a feature but it’s the shapes which have been most eye-catching (and by extension click-catching which is the point for the content providers). There have been “croissants” in the shape of spheres, discs, pyramids, spirals, wedges and cubes, the last among the more amusing with chefs referencing objects and concepts such as dice, cubist art and, of course, the Rubik’s Cube.  Many have been just a moment while some have for a while trended.

Dominique Ansel's Cronut, stacked and sliced.

Some have endured for longer such as the Cronut (the portmanteau’s construct being cro(issant) + (dough)nut) and so serious was New York based French pastry chef Dominique Ansel (b 1978) that in 2013 he trademarked his creation.  In the familiar shape of a doughnut, the composition was described as “a croissant-like pastry with a filling of flavored cream and fried in grapeseed oil.”  Interviewed by Murdoch tabloid the New York Post, the chef revealed it took “two months of R&D (research & development)” before the Cronut was perfected and the effort was clearly worthwhile because after being released in his eponymous bakery in Manhattan’s SoHo neighbourhood, the city’s food bloggers (a numerous and competitive population) responded and within days photographs circulated of dozens waiting for opening time, a reaction which prompted the application to the US Patent and Trademark Office.  In the way of such things, around the planet “clones”, “tributes”, “knock-offs”, “imitations”, “rip-offs” (the descriptions as varied as the slight changes in the recipes introduced presumably to fend off a C&D (cease and desist letter)) soon appeared.  Predictably, some were called “Doughssants” (the Germanic eszett a nice touch) although others were less derivative.

Rupert Murdoch's (b 1931) New York Post, 16 August, 2022.

Monsieur Ansel in 2015 released Dominique Ansel: The Secret Recipes, a cookbook which included the Cronut recipe and the thing in its authentic form was clearly for the obsessives, the instructions noting making one or a batch was a three-day process.  In its review of the year, Time magazine nominated the Cronut as one of the “best inventions of 2013”, prompting one cultural commentator (another species which proliferates in New York City) to observe the decadence of the West had reached the point the breakdown of society was close.  There may have been something in the idea the new “Visigoths at the Gates of Rome” were actually pastry chefs because in the wake of the Cronut the city was soon flooded with all sorts of novel sugary treats, mostly elaborations of croissants, doughnuts and, it being NYC, bagels.  By 2022 the New York Post was prepared to proclaim: “Move over cronuts! NYC's hot new baked good is the Suprême”, the defenestrator from Noho’s Lafayette Grand Café and revealed to be a “unique circular croissant filled with pastry crème and topped with ganache and crushed up cookies.”  Again of the Instagram & TikTok age, queues were reported even though at a unit cost of US$8.50 it was two dollars more expensive than a Cronut, the price of which had increased fairly modestly since 2013 when it debuted at US$5.00.

All the recent variations on the croissant are built on the theme chefs have for centuries understood is the easy path to popularity: FSS; add fat, salt & sugar, the substances mankind has for millennia sought.  Once it took much effort (and often some risk) to find these things but now they’re conveniently packaged and widely available at prices which, although subject to political and economic forces, remain by historic standards very cheap.  Often, we don’t even need to seek out the packages because so much of the preparation and distribution of food has been outsourced to specialists, mostly industrial concerns but the artisans persist in niches.  That’s certainly true of the croissant, few making their own whether basic or embellished and one of the latest of the croissant crazes is FSS writ large: the crookie.

Miss Sina's crookie (without added topping or powered sugar).

A crookie is a croissant stuffed with chocolate chip cookie dough and its very existence will be thought particularly shameful by some Parisian purists because it was first sold in December 2023 by the Boulangerie Louvard, located on Rue de Châteaudun in Paris’s 9^th arrondissement which, in an Instragram post announced the arrival: “Our pure butter croissant, awarded the seventh best croissant in the Île-de-France region in 2022, is made every morning with a 24-hour fermented milk sourdough and layered with Charente butter.  For our cookie dough, we use one of the best and purest chocolates in the world, from @xoco.gourmet.”  Offered originally in a test batch to test the market, the boulangerie soon announced “The concept was well received, so we're keeping it.  Available every day in-store!”

Unlike a Cronut which (at least in its pure form) demands three days to make, the charm of the crookie is its elegant simplicity and Instagrammers quickly deconstructed and posted the instructions:

(1) With a serrated knife, cut open a croissant lengthwise, leaving a “hinge” at the back.

(2) Add 2-3 tablespoons of your chocolate chip cookie dough (from a packet or home-made).

(3) Close the two sections of croissant wholly encasing the dough.

(4) When the dough is almost cooked (time will vary according to oven and the volume of dough but it takes only a few minutes), remove from oven.

(5) Add more cookie dough to the top of croissant and return to the oven for final bake.

(6) When the outside is crispy and the centre gooey, remove from oven and top with a dusting of powdered sugar.

Some crookie critics don't recommend either adding the second lashing of dough or the powered sugar because they tend to "overwhelm" the croissant and limit the surface area, thereby denying the dish some of the essential crispiness.  

The croissant in fashion

Louis Vuitton Croissant (2001) and Loop (2021).

While a handbag lends itself well to the shape of a crescent, it does inherently limit the efficiency of space utilization but this aspect is often not a primary goal in the upper reaches of the market.  With garments however, although actually a common component because the shape makes all sorts of engineering possible such as the underwire of the bra or other constructions where any sort of cantilever effect is demanded, it’s usually just an element rather than a design motif.  As a playful touch, a distinctive crescent moon or croissant might appear on a T-shirt or scarf but it’s rare to see a whole garment pursue the theme although they have appeared on the catwalks where they attract the usual mix of admiration and derision.  The original Louis Vuitton Croissant was introduced early in the twenty-first century and although modest compared with some of the company's designs, it proved to be one of the "goldilocks" bags in that it was for many just the right size and shape; now discontinued, it's still in demand through the vibrant after-market channels, fine examples selling for well-above their original list price.  Louis Vuitton must have noted the appeal because in 2021 the Loop was released, designed by Nicolas Ghesquière (b 1971) for the Cruise 2022 Collection.  The Loop was described as a "half-moon baguette" and and is closer to a crescent than the earlier bag which was in the shape of a classic butter croissant.  Some might find the fussiness in the Loop over-detailed but markets east of Suez are now important and the added bling in the detailing reflects modern consumer preferences.

SJP (Sarah Jessica Parker; b 1965) in "croissant dress" (left) and a HD (heavy duty) PVC (polyvinyl chloride) dishwashing glove in action (right).

Occasionally, catwalk creations escape and are seen in the wild.  In 2022, the actor Sarah Jessica Parker appeared in HBO's (Home Box Office) And Just Like That (2021-2022; a revival of the Sex and the City TV series (1998-2004)), wearing an orange Valentino Haute Couture gown from the house’s spring/summer 2019 collection.  It recalled a large croissant, the piece chosen presumably because the scene was set in Paris although it must have been thought viewers needed the verisimilitude laid on with a trowel because also prominent was a handbag in the shape of the Eifel Tower.  A gift to the meme-makers, while comments were numerous, admiration for the dress seemed restrained although many were taken by what at first glance appeared to be a pair of PVC (also available in latex) dishwashing gloves in a fetching pink (closer to hot pink than fashion fuchsia); few critics doubted they really were opera gloves from Valentino Haute Couture.