Ingredients. - Sixteen ounces of flour, one ounce of yeast, four ounces of castor sugar, six ounces of butter, eight eggs, two tablespoonfuls of cream, a little milk, salt.

Method. - Dry and sift the flour, put four ounces of it into a warm bowl, add two pinches of salt, and make a hole in the center. Mix the yeast smoothly with a little tepid milk, add it to the flour, work into a smooth sponge or dough, and let it stand in a warm place until it expands to twice its original size. Put the remainder of the flour into a large bowl, add the sugar, warmed butter, the eggs one at a time, and a little tepid milk if required. Beat well for ten or fifteen minutes, add the dough when sufficiently risen, work in the cream, and beat all well together for ten minutes longer. Have ready a well-buttered border mold, sprinkle the inside with ground rice and fine sugar mixed in equal quantities, or finely-shredded almonds, or cocoanut. Half fill with the dough, cover, and let it stand in a warm place until it rises, nearly to the top of the mold, then bake in a hot oven.