No. 10. Gingerbread Recipe

    Rub to a cream one pound of butter and one pound of brown sugar, add a quarter a pound of ginger, one quart of molasses, a pinch of salt, and sifted flour enough to make a thick batter; bake in deep buttered tins. And this is the last of the Gingerbread Recipes. If the readers made any, let us know how they turned out. If you are sharing these recipes, please let people know you are getting them from Passed Time. More readers=more free information and free recipes. Enjoy, Pat Earnest October 29, 2015 Delaware

Taken from The Practical Cook Book; Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry, and Game, Soups, Breads, Vegetables and Salads. Also for the Making of all Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, etc. etc. etc. Together with Various Miscellaneous Receipts, and Numerous Preparations for Invalids. By Mrs. Bliss, Philadephia, E. Claxton and Company, 920 Market Street, 1882. Page 193