No. 2 Gingerbread

    Beat, to a cream, one pound of sugar and one and a half pounds of butter; add two table-spoons of ginger, a little salt, and one and a half pounds of sifted flour; mix this well, and add half a tea-spoonful of supercarbonate of soda dissolved in half a pint of new milk; bake immediately in buttered tins. 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. 191