Wiener-Torte.—Take ten eggs, their weight in butter, sugar, and flour respectively, beat the eggs and butter to a cream, and afterwards beat in the sugar; to this add the flour, with a little grated nutmeg, some cinnamon, and the grated rind of a lemon; mix all thoroughly well together, spread the paste thus obtained on a sheet of buttered paper or on a buttered tin, to the thickness of half an inch, sur-round this with strong paper, which may be sewn or other-wise fixed for the time being, and bake in a moderately heated oven. Remove the paper when the tart is cold, spread stewed fruit all over the top (or jam if more con-venient), and ice it in the ordinary way. Of course, the quantities can be increased according to requirements, but most of these Viennese cakes are rather extravagant in the use of butter and eggs. It can be made in another way : Mix ½lb. of butter with three whole eggs, the yolks of three more, one and a half teaspoonfuls of brewer's yeast, and ½lb. of fine flour together, and add enough milk to make it into a good dough. Stand it in a warm place to rise, knead it well, roll it out fairly thin, spread it on a buttered tin; over this put a layer of sultanas previously thoroughly washed and picked, and slightly stewed in wine and sugar; over these put some strips of pastry, lay them cross wise over the fruit, brush them over with yolk of egg, and bake till crisp. In this manner all sorts of fruit besides sultanas can be used as they come into season, as long as they have been stewed in some wine, flavoured with spices, grated lemon rind, &c.