Cakes, Scotch, or “Petticoat Tails.”—There are two derivations for this favourite Scotch dish (said to have been introduced from France by Mary Queen of Scots), petites gatelles, or petits gâteaux taillés, from the cake being baked in one and afterwards cut up. Cream 4oz. butter with 2oz. caster sugar, then work in 8oz. fine sifted flour; make it up to a ball, then roll it out into a round the size of a large plate. Pinch up the edges all round, marking these edges lightly like shortbread, of which it is a variety, then stamp a round in the centre with a wine glass, and mark it out into eight spokes like a wheel, and bake on a girdle. Cut out by the divisions before serving. If an egg is used to mix this paste, and it is cut into squares, it is often called Tantallon cakes, whilst if made up into diamonds, exactly like shortbread, only much thinner and smaller, it is known by many cooks as Shrewsbury cakes.