Croissants

350 degree oven for 20 minutes. Makes

18 croissants.

1/3 c. lukewarm water

1 c. milk, scalded

1 tbsp. butter

1 1/2 tbsp. sugar

3/4 tsp. salt

3 c. all-purpose flour

5 minutes. Place dough in greased bowl. Grease top surface of dough and cover with a towel. Let rise in a warm place until double in bulk, about 1 1/2 hours. Punch dough down, cover and place in refrigerator.

1 hour. Turn chilled dough onto a lightly floured surface and roll into a 1/4-inch thick oblong. Beat

1 cup butter until creamy. Dot the dough with

1/4 of the butter. Fold the right end of the dough over center and then fold the left end over center so that the dough is in three layers. Roll dough again to 1/4-inch thickness, dot with

1/4 of the butter and fold as before. Repeat this procedure two more times. Cover dough and chill for two or more hours.

1/4-inch thickness on a lightly floured surface. Cut the dough into 3-inch squares. Cut each square into two triangles. Roll the triangular pieces beginning with the wide side. Bend the rolls slightly to form crescents. Place on ungreased cookie sheet, cover and chill

1/2 hour. Bake until light brown, about 20 minutes.

Italians also eat a lot of wheat, but usually in the form of pasta. Pasta comes in three basic types: rod, tubular and flat. Spaghetti is an example of the rod type, macaroni is tubular and egg noodles are flat. In Italy, there are more than 500 kinds and shapes to choose from. They may be cooked and stuffed, served with various sauces or used to make casseroles.

Noodles are also popular in Middle European countries such as Hungary, Austria and Czechoslovakia. Spaetzle is a short egg noodle eaten in Germany.

In Asia, the Chinese also enjoy noodles, especially in foreign parts of the country. Here, they use fine egg noodles instead of rice in many of their dishes.