No. 5. Gingerbread.

Mix seven ounces of sugar with a half a pint of honey, pour in two table-spoonfuls of boiling water, and stir it until it is well mixed. Have ready three quarters of a pound of sifted flour, with which you have mixed two ounces of sweet almonds, blanched and cut in bits, two ounces of candied orange peel, cut in bits, half the rind of a lemon grated, one tea-spoonful of grated nutmeg, one tea-spoonful of cinnamon, one tea-spoonful of ginger, and a little cloves, mace and cardamom seed, mixed together, pour the honey and sugar upon this mixture, stir it well, and let it stand until the next day; then make it into cakes, and bake them on buttered tins; you may brush over the cakes sugar syrum, when you put them into the oven. This is sometimes called QUEEN"S GINGERBREAD. 

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. PP 191-192