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Petticoat Tails

1/2 lb. (I cup) butter 6 ozs. (3/4 cup) sugar I beaten egg I tablespoonful cream I lb. (4 cups) flour Cream the butter and sugar together thoroughly in a basin, add the egg, cream and flour very gradually. Turn out on a floured baking board, knead until smooth, and roll out into a large round. Cut out a small round from the center, then divide the remaining portion into eight pieces. Pinch the edges, mark all over with a fork, and lay on a buttered baking tin.

Bake in a moderate oven for fifteen minutes. "Cry-Babies" are tearful-looking, soft, rich ginger cakes "Love Wells" are small, dainty, round cakes very suitable for wedding or engagement parties. The centers hold sweet red-currant jelly and pistachio nuts ११ "Irresistibles are well named and are favorites. These are made of sponge or layer cake mixture, almond paste, strawberry jam, whipped cream and nut meats Cakes These small shortbreads of Scotland which go by the name of Petticoat Tails have a connection with a royal personage, for it is commonly believed that Mary, Queen of Scots, brought from France the recipe "petits gateaux tailés," which name soon became corrupted to petticoat tails.