Braunschweiger Kuchen (German).—Make a good dough with about 1lb. of fine, dry, sifted flour, ½lb. of fresh butter, the yolks of four eggs, three-quarters of a pint of cream, four tablespoonfuls of fresh brewer's yeast, a pinch of salt, and a tablespoonful of sugar; work it well as stated above, set it to rise, then work into it about 4oz. of sultanas and currants respectively. Spread the dough on a buttered paper in a layer of the thickness of half to three-quarters of an inch; cover it with a cloth, and set it to rise till more than double its original thickness; prick it all over with a pointed piece of wood, brush it with egg, sprinkle the cake thickly with chopped almonds and a little sugar, and bake slowly for half an hour.