||Fon"dant (fn"dant; Fr. fôN`däN"), n. [F., lit., melting, p. pr. of fondre to melt, L. fundere. See Found to cast.] A kind of soft sweetmeat made by boiling solutions to the point of crystallization, usually molded; as, cherry fondant.
||Fon`du" (fn"d"), a. [F. fondu, p.p. of fondre to melt, blend. See Found to cast.] Blended; passing into each other by subtle gradations; -- said of colors or of the surface or material on which the colors are laid.
||Fon`due" (?), n. [Also erroneously Fon`du".] [F. See Fondu; cf. Fondant.] (Cookery) A dish made of cheese, eggs, butter, etc., melted together.
Foot candle. (Photom.) The amount of illumination produced by a standard candle at a distance of one foot.
Foot ton. (Mech.) A unit of energy or work, being equal to the work done in raising one ton against the force of gravity through the height of one foot.
Foot valve. (Mech.) A suction valve or check valve at the lower end of a pipe; esp., such a valve in a steam-engine condenser opening to the air pump.
Foo"zle (?), v. t. & i. [imp. & p. p. Foozled (?); p. pr. & vb. n. Foozling (?).] [Cf. G. fuseln to work badly or slowly.] To bungle; to manage awkwardly; to treat or play unskillfully; as, to foozle a stroke in golf.
She foozles all along the course.
Century Mag.