This name maybe a corruption of the French petites gatelles, little cakes, but in Annals of the Cleikum Club (incorporated in Mod Dods's The Cook and Housewife's Manual) 1826, it says: 'It may be so: in Scottish culinary terms there are many corruptions, though we rather think the name petticoat tails has its origin in the shape of the cakes, which is exactly that of the bell-hoop petticoats of our ancient Court ladies.' The present-day makers of these crisp little biscuit-like cakes attribute them to Mary Queen of Scots, c. 1560, who was said to be very fond of them. Ingredients: 12 oz. (3 cups) sifted flour 6 oz. (1/2 cup) butter 3 heaped Tbsp. caster sugar 1/2 gill (4 Tbs.) milk 2 tsp. caraway seeds (these are optional, and only used in some parts of Scotland) Method: Mix the caraway seeds, if you are using them, with the flour, and melt the butter in the milk. Make a well in the centre of the flour, pour in the liquid, then add the sugar. Mix very well, and knead a little, but not too much, to get it thoroughy amalgamated. Put it on to a lightly floured board and roll out to 4 in. thickness. Put an inverted dinner plate on top and cut around the edges. Remove the plate and cut a small round around the middle with a wine glass. Keep this inner circle whole, but cut what is remaining into 8 segments, not cutting right through the paste, but making a deep incision. Bake on a greased paper laid on a flat sheet in a moderate oven (350°F.) for about 20 minutes, or until crisp and golden. Cool on a wire rack, dust with caster sugar, and serve with the round cake in the middle, and the 'petticoat tails' around it.