PETTICOAT TAILS
The odd name of these toothsome calces is really a corruption of eld French —"petit gatei'as." To make these
cakes, rob lib of white flour nud Jib od sifted white sugar together, them rub welt in i-lb of swoet or aUghtfr salted butter, and jmako into a smooth dough with water or butter-milk. Next divids the doufih ia equaA.halves, and roll each half out till each is about half <m inch circular ia shape. Then, vrith a fourinch cake cutter cut a perfectly round cake out of tho centre of each, oindtshen cut the remainder into eight pieces J jag each bit with a silver fork, strew over with powdered white eugar, place- on buttered paper, and bake in. a medero/U oven for nearly twenty minutes.
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Bibliographic details
New Zealand Times, Volume XXXII, Issue 7017, 4 January 1910, Page 7
Word Count
128PETTICOAT TAILS New Zealand Times, Volume XXXII, Issue 7017, 4 January 1910, Page 7
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