| BECHAMEL | Sauce of milk, butter and flour (8) |
| DAIRY | Place that is concerned with the production of milk, butter, and cheese. (5) |
| CUSTARD | Sweet sauce of milk and eggs (7) |
| BATTERED | Beaten and covered in egg and flour (8) |
| SPOONBREAD | Delicacy made with cornmeal, milk, butter, and eggs |
| MEALWORM | Edible larva of the beetle Tenebrio molitor, commonly found in grain and flour stores (8) |
| MILLINER | Hatter and flour grinder hosting at-home (8) |
| ROUX | A mixture of butter and flour heated together that is used in making sauces and soups (4) |
| SHORTBREAD | A cookie made out of sugar, butter and flour |
| MEATLOAF | Mixed oatmeal and flour initially for savoury dish (4,4) |
| VELOUTE | Sauce made from butter and flour with veal or chicken stock (7) |
| POUNDCAKE | Dessert made with equal parts sugar, eggs, butter, and flour |
| DAIRYPRODUCTS | Milk, butter, cheese etc. (5,8) |
| DAIRYMAID | Worker with milk, butter, etc |
| GHI | Buffalo milk butter (3) |
| OREO | Cookie made without milk, butter, or egg |
| PASTRY | Mixture of shortening and flour traditionally baked-blind for tart/quiche bases and pie crusts; or, a general word for a cake made by a patissier (6) |
| BATTERINGRAMS | Coating sheep with egg, milk and flour for beating (9,4) |
| WHITE | Like milk and flour |
| SUGARLOAF | A sweet conical arrangement of sulphur and flour cooked with Aga (9) |
