PETTICOAT TAILS

Evening Post, Volume CV, Issue 142, 16 June 1923, Page 18

PETTICOAT TAILS

The name of these little cakes is often said to be a corruption of the French Per.ites Gatolles, but Scottish cooks insist that the origin of the term lies in tlio shape of lho cakes, which is exactly like that of the old-fashioned bell-hoop petticoat. Whichever may be right. peefcUcoat-tails are worLh eating, and are made in the following way: —Mix half an ounce of caraway seeds with a pound and three-quarters of flour, anil to this add twelve ounces of melted butter, three, ounces of fine sngar, and a little milk. Knead fur a .minute and then roll out rather thinly. The shape is obtained by running a paste-cutter round a largo dinner plate, and then making a smaller round with a saucer. The outer ring is cut into eight petti-coat-tails, which are baked on paper laid on tins. The caraway seeds may be omitted ir desired, though they lire certainly an improvement. Shrewsbury cakea are made- much in the same way, but they usually contain egg* and dliiiu-