57.--Machine-made Biscuits.
In making the dough for hard biscuits it should be kept in a loose
crumbly state until the whole is of an equal consistency, then work,
rub, or press it together with your hands until the whole is collected
or formed into a mass. If the old-fashioned biscuit brake is replaced
by a biscuit machine so much the better for the baker and the goods he
turns out. If so, then all that is necessary will be to properly adjust
the rollers whether for braking (that is making the dough) or rolling
out for the cutter. If an amateur tries to make biscuits he will always
experience some difficulty in moulding them if they are hand-made. When
this is so it would be better to cut them out with a cutter.
58.--Ship Biscuits.
These were evidently the first biscuits, from which have sprung all
the varieties of hard biscuits which we at present possess. They are
of the same character as those which were first made by man in his
progress towards civilisation, and were baked or roasted on hot embers.
Before this, men knew of no other use for their meal than to make it
into a kind of porridge. Biscuits prepared in a simple fashion were for
centuries the food of the Roman soldiers. The name is derived from the
Latin _bis_, twice, and the French _cuit_ = _coctus_, meaning twice
baked or cooked.
Ship biscuits are composed of flour and water only; but some think a
small proportion of yeast makes a great improvement in them. The method
adopted is to make a small weak sponge as for bread previous to making
the dough; the necessary quantity of water is then added. The flour
used for the commoner sort of these biscuits is known as middlings or
fine sharps; and those made from the finer or best are called captains
or cabin biscuits. A sack of flour loses, by drying and baking, 28 lbs.
59.--Captains’ Biscuits.
7 lbs. of fine flour, 6 ozs. of butter, 1 quart of water or milk. Rub
the butter in with the flour until it is crumbled into very small
pieces, make a bay in the centre of the flour, pour in the water or
milk, make it into a dough, and break it when made into dough, chaff or
mould up the required size, 4 or 5 ozs. each, pin out with a rolling
pin about 5 inches in diameter, dock them and lay them with their faces
together. When they are ready bake them in a moderately quick oven, of
a nice brown colour. These are seldom made with hand, as the machinery
in use outstrips hand-made biscuits of this class in speed and gives a
better appearance and quality.
60.--Thick Captains.
7½ lbs. of flour, ½ lb. of butter, 1 quart of water or milk. Mix as
directed. When ready weigh out at 2 ozs. each, mould or chaff, roll
out, dock quite through and bake in a hot oven. All biscuits of this
class require thorough drying in the drying room.
61.--Abernethy Biscuits.
(_Dr. Abernethy’s Original Recipe._)
1 quart of milk, 6 eggs, 8 ozs. of sugar, ½ oz. of caraway seeds,
with flour sufficient to make the whole of the required consistency.
They are generally weighed off at 2 ozs. each, moulded up, pinned and
docked, and baked in a moderate oven.
NOTE.--The heat of an oven is not required so strong for biscuits
containing sugar, as it causes them to take more colour in less time.
62.--Abernethys as made in London.
7 lbs. of flour, 8 ozs. of sugar, 8 ozs. of butter, 4 eggs, 1½ pint of
milk, 2 tablespoonfuls of orange-flower water, ½ oz. of caraway seeds.
63.--Usual Way of making Abernethy Biscuits.
Take 8 lbs. of flour, 1½ lb. of butter and lard, 12 ozs. of sugar, ½
oz. of caraway seeds; some use about ½ oz. of powdered volatile salts.
Proceed to make into dough as before. Well break the dough and finish
with either hand or machine.
64.--Wine Biscuits.
Take 8 lbs. of flour, rub in 2 lbs. of good butter. Make a bay, add
about 1 quart of water, take in your flour and butter and well shake
up, and note the more your mixture is shaken up and worked the better
biscuits you will have. Also note in shaking up these biscuits, when
they are mixed let your two thumbs meet, giving the mixture a shake up
in the air till you have all the dry flour worked in and the mixture is
nice and moist. Bake in a smart oven on wires.
65.--Soda Biscuits.
14 lbs. of flour, 1¼ lb. of butter, ½ oz. of carbonate of soda, 3
drachms of muriatic acid, 2 quarts of water. Mix as the last, adding
the acid mixed with half-a-pint of the water after the dough is shaken
up, then finish with the machine.
66.--Boston Lemon Crackers.
26 lbs. of flour, 2¼ lbs. of butter, 5 lbs. of sugar, 2 ozs. of
ammonia, ½ oz. of essence of lemon, 3 quarts of water. This should be
made into small round biscuits rather larger than pic-nics. Bake them
in a sound oven.
67.--Pic-Nics.
30 lbs. of flour, 4 lbs. of butter, 4 lbs. of castor sugar, 3 ozs. of
carbonate of soda, 2 ozs. of muriatic acid, 4 quarts of milk.
68.--Common Pic-Nics.
28 lbs. of flour, 2 lbs. of lard, 2 lbs. of sugar, 2 ozs. of carbonate
of soda, 2 ozs. of hydrochloric acid. Mix as above and finish the dough
in the usual way. Bake in a moderately brisk oven.
69.--Luncheon Biscuits.
56 lbs. of flour, 3½ lbs. of lard, 3½ lbs. of butter, 1¼ lb. of castor
sugar, 4 quarts of milk, 4 quarts of water, 2 ozs. of carbonate of
soda, 1½ oz. of hydrochloric acid. Mix as before described. Let the
dough be of a good stiffness and broken very clear. The cutters may be
either round or oval. They require about 20 minutes’ baking. As soon as
they are drawing put them in the stove for about two hours.
70.--Digestive Biscuits.
Take equal parts of fine flour and wheat-meal flour and mix them
together to 5 quarts of milk and water. Use 2½ lbs. of butter and 2
ozs. of German yeast. Rub the butter in the flour, make a bay, pour in
your liquor and yeast. Mix the whole into a dough, break it a little,
and put it in a warm place to prove. After it is light enough, break it
quite smooth and clear, roll it out in a sheet one-eighth of an inch in
thickness and cut out your biscuits. As soon as the biscuits are cut
out bake in a hot oven.
71. _Another way._--5 lbs. of granulated wheat meal, 1 lb. of butter, ¼
lb. of sugar, ¼ lb. of ground arrowroot, 4 eggs, 1 quart of milk, ¼ oz.
of carbonate of soda. These are mixed up in the usual way, pinned out
and cut with a small round cutter, docked and baked in a moderate oven.
72.--Small Arrowroot Biscuits.
5½ lbs. of flour, 8 ozs. of butter, 6 ozs. of sugar, 6 ozs. of
arrowroot, 3 eggs, 1 pint of liquor. Prepare as the last. Make 16
biscuits from 1 lb. of dough. Mould and pin into round cakes 3 inches
in diameter, dock them with an arrowroot docker, and bake them in a
sound oven.
73.--Coffee Biscuits.
4 lbs. of flour, 4 ozs. of butter, 4 ozs. of castor sugar, 5 large
eggs, with enough water to fill a pint. Make a bay; after the butter is
rubbed in with the flour, add the sugar and beat up the eggs and water
together; pour into your bay, make the whole into a dough, break it
clear and make it quite thin. When you finish it roll it out the tenth
of an inch in thickness, cut with your coffee biscuit cutter and bake
them in a brisk oven. If the oven should not be hot enough to raise
them round the edges twist up a handful of shavings rather hard and
place them round the edges of the biscuits when baking.
74.--Victoria Biscuits.
3½ lbs. of flour, 2 ozs. butter, 2 ozs. of sugar, 1 pint of eggs. Make
a bay, rub the butter in the flour before you make a bay, add the
sugar, pour in the eggs, beat them well up with your hands, make the
whole into a dough, break well that it may be clear, roll into thin
sheets, cut with an oval cutter the same as used for Brightons, put
them on clean tins, and bake in a hot oven the same as Coffee Biscuits.
75.--Shell Biscuits.
5 lbs. of flour, 12 ozs. of castor sugar, 12 ozs. of butter, 1 pint of
milk. Make all into a good dough, roll into sheets half-an-inch thick,
cut with an oval-pointed cutter in shape thus [Illustration], place
them on a crimp board and with a knife or scraper curl them up, put on
clean dry tins. Bake in moderate heat.
76.--York Biscuits.
5¼ lbs. of flour, 12 ozs. of butter, 2 lbs. of sugar, 1 pint of milk.
Mix as before into a dough, roll out the dough ¼ of an inch thick, cut
them into long strips, and cut them diamond shape or square, dock them
either on the table or crimping-board as your fancy dictates. Bake them
in a rather warm oven.
77.--Machine Biscuits.
10 lbs. of flour, 2¼ lbs. of butter, 10 ozs. of castor sugar, 1 quart
of water. Mix up the same as the others, roll out a sheet ½ inch in
thickness, cut them out in various forms, dock them, and bake on clean
dry tins in a moderate oven.
78.--Bath Oliver Biscuits.
1 quart of milk, 1 lb. of butter, 2 ozs. of German yeast, 6½ lbs. of
flour. Make the milk warm, add the sugar, yeast and a handful of flour
to form a ferment, let it ferment for an hour and a half. Rub the
butter into the remaining flour and make all into a nice smooth dough;
let it stand about two hours, then roll it out thin; cut the biscuits
out with a cutter about three inches in diameter, dock them well, place
on clean tins sprinkled with water, wash over with milk when you have
them all off, put them in a steam press or drawers for half an hour,
and bake in a cool oven.
79.--Edinburgh Biscuits.
4 lbs. of flour, 12 ozs. of butter, 6 ozs of sugar, 1 pint of milk.
Mix up in the usual way, break smooth, and make 12 biscuits out of a
pound of dough; roll thin, dock them, and bake in a brisk oven. Sold at
a halfpenny each.
80.--Nursery Biscuits.
Take 1 quart of milk, 5 ozs. sugar, 3 ozs. yeast, ¼ lb. of flour. Mix
all together into a ferment and let it drop, add ¼ lb. arrowroot, 5
ozs. butter, and as much flour as will make a good dough. Put it away
till you think it is ripe enough to work off, which you will know by
its appearing light and spongy. When it has reached this stage take 4
lbs. of the dough and roll it out ½ inch thick, cut out with a plain
round cutter an inch and a half in diameter, put them on tins a quarter
of an inch apart, prove them in steam press, and when ready bake in a
sound oven. Put them in a drying stove or some warm place to thoroughly
dry them, to make them light and easily digestible.
81.--Soda Biscuits.
12½ lbs. of flour, 1 oz. of salt, 6 ozs. of lard, 1 oz. of acid, 1½
oz. of soda, 2 quarts of water. Mix as for Machine Biscuits, break the
dough smooth and clear, let it lay for about half an hour, then roll
out in large sheets nearly the thickness of three penny pieces, cut
out with an oval spring cutter five inches in length and three inches
in breadth. The dough must be well made and of a good stiffness. When
cut out lay them on top of each other in sixes on carrying boards. Have
the oven of a good sound heat and well cleaned out, have a running peel
that will hold six biscuits, and run them on the sole of the oven.