Butter Kuchen (German).—Beat 1lb. of butter to a cream, then work in one whole egg and 4oz. caster sugar; now add in gradually ½lb. of flour, working it till the paste leaves the side of the basin, and flavour it to taste. In Germany cinnamon is mostly used to flavour this cake. When well mixed, spread it on a floured baking tin, to the depth of two inches, and let it bake for five minutes; then lift it out, and with a knife mark it out pretty deeply into squares or strips, return it to the oven and let it bake for twenty-five minutes longer, then lift it out and serve dusted with coarsely pounded loaf sugar, chopped almonds, and a little cinnamon or vanilla, etc. This paste when cooked is so brittle that, unless divided before it is fully baked, it would crumble to pieces.