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.