Croissants.—Sift together 1lb. of fine flour, 1oz. good baking powder, and a couple of teaspoonfuls of salt, then rub into this 1oz. of fresh butter. Work this all well together, moistening it first with a well-beaten egg, and then with sufficient milk to form a firm dough. When this is smooth, turn it out on to a floured board, divide it into six portions, and roll these with your hand into sausage shapes, about 1½in. thick in the centre, and tapering slightly at the ends; bend them into crescent shapes, lay them on a buttered baking tin, brush them over with milk, and bake about fifteen minutes.