No. 6. Gingerbread Recipe

Beat, to a cream, six ounces of butter and eight ounces of white sugar; then add four eggs well beaten, and two table spoonfuls of yellow ginger; then stir in five tea-cups of sifted flour, a little salt, and lastly a tea-cup of sour milk, in which a tea-spoonful of supercarbonate of soda is dissolved; bake immediately on buttered tins half an hour. This is sometimes called BOSTON GINGERBREAD. Enjoy, Pat Earnest 29 October 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 192