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.