dough. Knead the dough to a smooth mixture and then divide into four
parts. Pat or roll out like a saucer and then make two cuts to form
the cross, cutting into four pieces. Brush with part of egg and milk
mixture and then place on a baking sheet and bake in a hot oven for
eighteen minutes.


POPOVERS

Place the popover pan in the oven to heat. When hot start to mix the
batter. Place in a measuring cup one egg, then fill with milk. Pour
into a mixing bowl and then add

One cup of sifted flour,
One teaspoon of sugar,
One-half teaspoon of salt.

Beat with egg-beater until the mixture is a mass of bubbles on top,
when the egg-beater is removed. This usually takes about five minutes.
Now grease the hot popover pan well and fill one-half full with the
batter. Place in a hot oven and bake for thirty-five minutes. Do not
open the oven door for ten minutes after you put the popovers in.
Opening the door before this period of time elapses prevents the
mixture from springing or popping. After twenty minutes turn down the
heat to moderate oven to prevent burning and to dry out the centres.


DOUGHNUTS

Take brioche dough, roll out one-half inch thick, cut with biscuit