No. 9. Gingerbread Recipe

    Rub one tea-cup of butter into one quart of sifted flour; add one table-spoonful of ginger, one wine-glass of water in which one tea-spoonful of supercarbonate of soda is dissolved, one pint of molasses, and sifted foour enough to make a stiff dough; mix it well, roll it out think and bake it on buttered tins. Sometimes a small bit of alum is s=dissolved with the soad, and added with it. This is sometimes called HARD MOLASSES 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. Page 193