No. 7. Gingerbread

     Rub to a cream one tea-cup of butter and one tea-cup of sugar; then add one tea-cup of molasses, three tea-cups of flour,three eggs well beaten, one table-spoonful of ginger, a little salt, and one tea-spoonful of soda, dissolved in milk; mix well, and bake in buttered tins as soon as the soda is added. This is sometimes called HAMPTON GINGERBREAD. 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.