On the large scale, the whole manual process, from preparing the dough to the point at which the newly-made biscuits are ready for baking is now generally performed by machinery. The articles so prepared are commonly known in trade as ‘MACHINE-MADE BISCUITS,’ and are not only much cheaper, but of fully equal quality to those ‘made by hand.’ In the bakehouses of her Majesty’s Victualling Yards at Deptford, Gosport, and Plymouth, the ingenious machinery invented by Mr T. T. Grant is employed. These establishments are said to be capable of producing annually above 8000 tons of sea-biscuits, at a saving of upwards of 12,000l. a year, from the cost that would have been incurred for the purpose on the old system. Under the latter it is stated that wages, and wear and tear of utensils, cost about 1s. 6d. per cwt. of biscuit; whilst under the new system the cost is only 5d.
The allowance of biscuit to each seaman in the royal navy is 1 lb. per day; or, on the average, six biscuits.
Biscuits Depuratifs (Olivier) are made with meal, milk, and sugar. Each biscuit contains 1 centigramme corrosive sublimate. (Foy.)
Biscuits, Fancy. The varieties of these are almost innumerable. In a printed list now before us we observe the names of upwards of one hundred different kinds. These are produced by varying the number and proportions, of the ingredients used in their composition, and the form and size in which they are turned out of hand. They are further modified by the relative heat of the oven, as well as the length of time they are allowed to remain in it. It would, therefore, be waste of space to give particular directions for the preparation of each. The proportion of butter and sugar, or either of them, may be from 1 oz. and upwards, to flour, 1 lb.; according to the degree of richness desired. In a few cases milk, or eggs, or both, are introduced. The ‘flavourings’ embrace a wide range of substances—bitter almonds, caraways, cassia, cinnamon, ginger, mace, nutmeg, lemon, orange-peel, orange-flower water, essence of peach kernels, vanilla, &c., &c.; many of which give their name to the biscuit.—Ar′row-root biscuits are usually made of equal parts of arrow-root and flour; MEAT′-BISCUITS, from about 1 part of lean meat (minced small and pulped) beaten to a dough with about 2 parts of flour, and a little seasoning, no water being added;[180] SODA BISCUITS, by adding 1 to 2 dr. of carbonate of soda to each lb. of flour. In most other cases, the mere inspection of the biscuit will convey to the experienced biscuit-baker and cook sufficient information to enable him to produce an exactly similar one, or at least a very close imitation. The richest kind of SPONGE-BISCUITS, as we are informed, are made as follows:—Add the whites and yelks of 12 eggs, previously well beaten, to 11⁄2 lb. of finely powdered sugar, and whisk it until it rises in bubbles, then add 1 lb. of the finest pastry-flour, and the grated rind of 2 lemons. Put it into ‘shapes,’ sift a little sugar over them, and bake them in buttered tin moulds, in a moderately quick oven, for nearly half an hour.[181]
[180] For the MEAT-BISCUITS used in the navy, and by travellers, see Meat.
[181] A few fancy biscuits will be found noticed in their alphabetical places. See Cracknels, Macaroons, &c.
Biscuits Purgatifs (Caroz). Each biscuit contains 2 decigrammes scammony. (Reveil.)
Biscuits Purgatifs (Sulot). Each biscuit contains 6 decigrammes scammony.
Biscuits Purgatifs et Vermifuges (Ferd. Gräf, Aschbach) contain 1⁄4 gramme resina scammonii in each.
Biscuits Purgatifs et Vermifuges au Calomel (Sulot). There are 3 decigrammes of calomel in each. (Reveil.)