“The coronation chair is in the Abbey, the chair which encloses the stone brought from Scone in Scotland. Do you know that story? When Edward I. made raids into Scotland to try to conquer the country which then had a king of its own, he brought away with him the sacred stone on which all the Scottish kings had been crowned up to that time, and he had it enclosed in a chair, and all the English kings since then have used it as their coronation chair. But now England and Scotland are one, and it was a Scottish and not an English king who first joined the two kingdoms. James, who was James VI. of Scotland, was, on the death of Queen Elizabeth, the heir to the throne of England through his mother, and England had not had a King James before; and so he was James I. of England and VI. of Scotland, and the two kingdoms were made one under the name of Great Britain.”
A cook of roughly the same moment, setting down the same dish.
2 cups flour 4 teaspoons baking power 2 teaspoons sugar ½ teaspoon salt 4 tablespoons butter 2 eggs ⅓ cup cream Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers; add eggs well beaten, and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness. Cut in squares, brush with white of egg, sprinkle with sugar, and bake in a hot oven fifteen minutes.
Sources: The passage is from G. E. (Geraldine Edith) Mitton, The Children's Book of London, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, amphora stamp.