No. 4. Gingerbread.

    Wet five tea-cups of sifted flour and one table-spoonful of ginger with one tea-cup of cream and one tea-cup of molasses; add a little salt, and, last of all, a tea-spoonful of supercarbonate of soda, dissolved in a little cream; bake immediately in buttered pans. Enjoy, Pat Earnest Delaware October 29, 2015

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