Sift twelve ounces of the finest flour, and mix thoroughly with half a pound of butter and the crumbled yolks of four hard-boiled eggs. When well blended add a quarter of a pound of castor sugar and a liquor-glassful of Kirsch, or rum, with just enough milk to make the whole into a stiff dough, being particularly careful not to make this dough too moist. The dough should now be rolled out rather thin and cut into rings. Put these on a buttered plate or baking tin, brush the surface with a little sweetened milk, and sprinkle with grated almonds. Bake in a moderate oven until done. The time will vary with the thickness and size of the cakes. They should be kept two or three days in a tin before eating.