Greek Easter Cakes.—To every pound of butter allow one of sugar and four of the finest dry flour. Mix the sugar and flour very thoroughly, rubbing it between the hands until the two ingredients are well incorporated; put in the butter quite hot, knead the whole well; into this work about 2oz. to 3oz. of yeast dissolved in warm water, and some slightly salted lukewarm water (but only in sufficient quantity to moisten the dough to the right amount). When the dough has been thoroughly well kneaded, for at least three-quarters of an hour, set the pan in a warm place to rise for a couple of hours. Roll the pastry out on a floured board, then, after cutting it into strips, roll these with the palm of the hand till long, even, finger-like rolls are obtained; make these into plaits, true lover's knots, circles, bows, etc., brush them over with yolk of egg, and bake them a good colour in the oven after the bread has been taken out, or in a moderately and evenly heated kitchen oven.