Butter Torte (German).—This has nothing much to do with its name; simply make a good pastry with butter, roll it out, and spread it on a suitable baking tin of the required size. Over this place another layer of pastry, but allow the lower one to exceed the upper one all round by the width of two fingers. Roll out a third layer a little smaller still, and cut out the centre so as to make a space for the fruit which has to occupy the centre. Have ready some fine peaches, stoned and cut in half; crush one half of these with some caster sugar, and spread them over the middle of the tart, sprinkling the edges with pounded sugar; bake this tart for half an hour in medium heat. Meantime, stew the rest of the peaches in some sugar, arrange them according to taste all over the tart, and over the whole place the kernels of the fruit, previously extracted from the stones, scalded, and coarsely chopped. Serve hot or cold.