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 Long ago when Passed Time first began on 4 June 2015, we identified one of Passed Time's founders as a military veteran.

    This veteran belongs to an under-appreciated and often completely ignored group known as "maintainers." These personnel keep the military up and running. Maintainers are the reason planes fly, hummers and tanks run, and helicopters hover. Yet, they are not wrong in thinking few notice their efforts. Those in vaunted occupations, such as pilots, are often credited with repairing, maintaining and flying aircraft (often all at the same time).

   In all seriousness, letters recently surfaced that were written by Dover, Delaware schoolchildren to a maintainer in 2004 (click the "read more" button to see all of the letters). These letters will disabuse everyone of the notion that no one cares about maintainers (whether you are a pointy head, a knuckle-dragger, a booger hooker, a bubble chaser, a jet, or a spark chaser)  and their contributions. READ MORE

Military Identifies Remains of 7 Pearl Harbor "Unknowns" AP article by Audrey McAVOY

HONOLULU — The remains of seven crew members missing since the USS Oklahoma capsized in the 1941 bombing of Pearl Harbor have been identified, the military said Monday.

 The names of the servicemen identified using dental records will be released after their families have been notified.

In June, the Defense POW/MIA Accounting Agency began digging up the remains of nearly 400 USS Oklahoma sailors and Marines from a veterans cemetery in Honolulu where they were buried as "unknowns."

Within five years, officials expect to identify about 80 percent of the Oklahoma crew members still considered missing.   Read More

No. 10. Gingerbread Recipe

    Rub to a cream one pound of butter and one pound of brown sugar, add a quarter a pound of ginger, one quart of molasses, a pinch of salt, and sifted flour enough to make a thick batter; bake in deep buttered tins. And this is the last of the Gingerbread Recipes. If the readers made any, let us know how they turned out. If you are sharing these recipes, please let people know you are getting them from Passed Time. More readers=more free information and free recipes. 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

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

No. 8 Gingerbread

    Melt three ounces of butter in one pint of molasses; pour this upon one quart of sifted flour, and add two table-spoonfuls of ginger, half a tea-spoonful of salt, and half a pint of milk,, in which a tea-spoonful of supercarbonate of soda is dissolved; then stir in rapidly sifted flour enough to make a dough that can be rolled upon the moulding-board; bake in sheets on buttered tins. This is sometimes called SPONGE 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. Page 192

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. 

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

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

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

No. 3. Gingerbread

    Beat, to a cream, one pound of butter and one and a half pounds of sugar; add seven eggs well beaten, one tablespoonful of ginger, and two pounds of sifted flour; mix well, then add one tea-spoonful of supercarbonate of soda, dissolved in a wine-glass of rose-water, and bake immediately in buttered pans. 

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