| OVOLO | In architecture, a convex quarter-round moulding, sometimes enriched with egg-and-dart (5) |
| CHOUX | What very light pastry is enriched with eggs? (5) |
| OVUM | Egg-and-dart molding |
| SAMOA | Starting sunny morning with egg and vitamin in the country (5) |
| ATTIC | In architecture, a small order placed above a taller one; or, a garret, loft, mansard or other sky parlour (5) |
| ANCON | In architecture, a projecting console that supports, or appears to support, a cornice (5) |
| VAULT | In architecture, a roof or ceiling whose types include barrel, groin, rib, fan and dome (5) |
| STOOP | In architecture, a small staircase leading to a building entrance (5) |
| SOCLE | In architecture, a short plinth to support a pedestal, column or wall (5) |
| DODGE | Which marque gave America models such as the Coronet and Dart? (5) |
| OGIVE | In architecture a diagonal rib of a vault (5) |
| CROWN | ..... green bowls, sport played on a convex playing surface (5) |
| CAKES | Scandinavian word originally for small flat bread rolls, later for similar baked confections enriched with butter, eggs, spices, sugar etc; or, savoury patties of fish or potato (5) |
| OVOLI | Quarter rounds |
| GAMES | Pool and darts |
| OGEE | In architecture, a moulding with a cross-section in the form of a letter 's' (4) |
| ESCALOPE | A thin slice of meat, often veal, coated with egg and breadcrumbs, fried and served with a rich sauc |
| ANNULET | In architecture, a moulding in the form of a ring, as at the top of a column (7) |
| FARL | Meaning "fourth part", a quarter of a round cake or flatbread enriched with baking soda, buttermilk, oatmeal or potato (4) |
| BRIOCHE | Light bread enriched with butter and egg yolks that is sometimes used to make French toast (7) |
