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The Collaborative International Dictionary of English v.0.48 (gcide)

Crust \Crust\ (kr?st), n. [L. crusta: cf. OF. crouste, F.
cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the
same root as E. crude, raw. See {Raw}, and cf. {Custard}.]
1. The hard external coat or covering of anything; the hard
exterior surface or outer shell; an incrustation; as, a
crust of snow.
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I have known the statute of an emperor quite hid
under a crust of dross. --Addison.
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Below this icy crust of conformity, the waters of
infidelity lay dark and deep as ever. --Prescott.
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2. (Cookery)
(a) The hard exterior or surface of bread, in distinction
from the soft part or crumb; or a piece of bread grown
dry or hard.
(b) The cover or case of a pie, in distinction from the
soft contents.
(c) The dough, or mass of doughy paste, cooked with a
potpie; -- also called {dumpling}.
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Th' impenetrable crust thy teeth defies.
--Dryden.
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He that keeps nor crust nor crumb. --Shak.
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They . . . made the crust for the venison pasty.
--Macaulay.
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3. (Geol.) The exterior portion of the earth, formerly
universally supposed to inclose a molten interior.
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4. (Zool.) The shell of crabs, lobsters, etc.
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5. (Med.) A hard mass, made up of dried secretions blood, or
pus, occurring upon the surface of the body.
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6. An incrustation on the interior of wine bottles, the
result of the ripening of the wine; a deposit of tartar,
etc. See {Beeswing}.
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Dumpling \Dump"ling\, n. [Dimin. of dump an illshapen piece; cf.
D. dompelen to plunge, dip, duck, Scot. to dump in to plunge
into, and E. dump, v. t.]
A roundish mass of dough boiled in soup, or as a sort of
pudding; often, a cover of paste inclosing an apple or other
fruit, and boiled or baked; as, an apple dumpling.
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