Kourabi (Turkish).—Heat over the fire about ½lb. of butter, without letting it become too oily (it should be removed when still in the creamy state). Mix together 1lb. of finest dry flour and ½lb. of finely-sifted sugar, and to this add the butter gradually. The best way is to put it in by spoonfuls (using a wooden spoon), and to work the paste with the same implement. When the ingredients are thoroughly well mixed, put the paste into a bowl, knead it a little with the hand, adding gradually a few tablespoonfuls of milk and the yolks of five or six eggs. Fifteen minutes ought to suffice to bring this mixture to the right consistency. On pulling it apart, it should allow of being drawn to a long fine string without breaking. Put the paste on a well-floured and sugared board, roll it into the shape of a German sausage, and cut it in slices with a floured knife in a slanting direction. Lay these cakes carefully on a buttered tin, bake them in a slow oven for about half an hour. They should bake without colouring. When they are removed from the oven, brush them over with some vanilla syrup boiled to the lisse point, then roll them one by one in sifted sugar, and dry them on a biscuit netting in a warm place on the stove. They can be kept in tins for some time, and are very useful as dessert or tea cakes. In Turkey they are served with coffee, and must be very carefully and daintily made, or they will be heavy. It is chiefly the way of working them that gives them their peculiarly delicate flavour.