The Bakers Guide

Ingredients

• 1 pint water
• 1 quart water
• 1 quart either milk
• 1 quart milk
• 4 lbs
• 2 ozs
• 2 eggs
• 6 eggs

Directions

1. All plain hard biscuits should be well dried after they are fcaked, by putting them for some hours in the drying oven, screen, or dry warm place. If an amateur essays to make bis- cuits, he will always experience some difficulty in shaping or moulding them ; when this is so it will be better to cut them •out with a cutter. If penny captains, arrowroots, Abernethys, or biscuits of that class are wanted, proceed thus : Roll the dough out to a £ inch, cut out with a cutter, and then finish- with a rolling pin, taking care to thoroughly dock them through before baking.

2. Thin Captains or Water Biscuits.

3. Fine flour 4 lbs., 2 ozs. butter, 2 eggs, and 1 pint water. Mix .and knead as directed, and then roll out very thin, as thin as paper — in fact, the thinner the better ; cut out with a cutter, dock them with a docker, very slightly dust a thin tin with cones or ground rice, lay the biscuits upon it, and put them into a very hot oven. If possible tilt the tin towards the furnace or fiercest part of the oven for a second or two, so that the heat may play directly upon the face of the biscuits, and raise small brown blisters upon them ; then put the tin upon the oven bottom to finish. The oven must be red-hot, and the workman smart. Don't let them "perish" in baking.

4. Thick Captains.

5. Flour 7 \ lbs., \ lb. butter, 2 eggs, and 1 quart water. Mix as directed ; when ready weigh off 2 ozs. each, mould, roll out, dock quite through, and bake in a fairly hot oven.

6. Abernethys.

7. Flour 7£ lbs., \ lb. butter, \ lb. sugar, 2 eggs, 2 ozs. caraway seeds, and 1 quart either milk or water. Mix, roll out, and bake as directed for thick captains, but in a somewhat cooler oven.

8. Penny Arrowroots.

9. Flour 8£ lbs., \ lb. butter, \ lb. su?ar, 6 eggs, 2 ozs. arrowroot, J oz. volatile, and 1 quart milk. Rub the butter into the flour, dissolve the sugar, arrowroot, and volatile in the milk, pour it into the flour, and mix as for other hard biscuits ; when ready, roll out same as for thick captains, and then cup them upon the bottom of a gallipot, bv placing them upon it, and working down the sides with the hands until deep enough ; take them off, dock them through, bake in a moderate oven. If you wish to cup biscuits the same as the more experienced, mould them into the

10. Digitized by