Strenzel Kuchen.—Make a sponge as for bread with 1½lb. of flour, 2oz. yeast, half a pint lukewarm milk, and 4oz. each of sugar and butter. Let this rise for twenty minutes, then knead well, roll it out fairly thinly on a buttered baking sheet, prick it all over, brush it over with two-thirds of an ounce of liquefied butter, cover the top with “strenzel,” again let it rise, and bake for half an hour in a hot oven. For the “strenzel,” mix together rather more than 5½oz. flour, 3½oz. sugar, and rub this into 3½oz. of softened butter till like crumbs. Or, prepare a small quantity of dough “sponge” as above; beat to a froth ½lb. of butter and a tablespoonful of lard, stir into this three eggs, some caster sugar, and a little aniseed; work this into a suitable dough with the required quantity of flour, add it to the risen lump, knead it thoroughly, moistening it with milk to bring or reduce it to the required stiffness, and make into rolls as before; cut them into slices at once, brush them with yolk of egg, and bake them crisp; these should be eaten whilst fresh.