GINGER BREAD.
Mix half-a-pound of butter, and half-a-pound of soft sugar, half-a-pound of treacle, with a wooden spoon, five eggs, yolks and whites switched separately; a tea-cupful of sour milk, one tea-spoonful of baking soda, one ounce of ginger, one pound and a-half of flour, a drop of browning to make it dark, and two ounces of candied peel. Bake in not too hot an oven.