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1 teaspoon cinnamon 1 teaspoon nutmeg 2 cups persimmon pulp 3 cups sugar 1 cup oil 4 eggs two thirds cups water •
Sift dry ingredients in large bowl. Make a well. Add all other ingredients and mi* until smooth. Place in two well greased 9 by 5 by 3 inch bread pans. Bake at 350 degrees for one hour. (Raisins or chopped nuts may be added; use 1 cup of each).
This bread freezes well or keeps for two weeks in the refrigerator.
Persimmon Pudding
Into a bowl puree enough peeled wild persimmons through a food mill to measure 2 cups, add 2 cups sugar and two eggs, lightly beaten, and combine the mixture well. In a small bowl stir teaspoon baking soda into 1 Vi cups buttermilk, stir the mixture until it stops foaming, and stir it into the persimmon mixture. Into another bowl sift together l'/i cups flour, 1 teaspoon each of double acting baking powder and cinnamon, and '/» teaspoon of salt, add the mixture to the persimmon mixture, % cup at a time, beating well after each addition, and stir in '/j cup heavy cream, ‘/j stick (% cup) butter, melted and cooled, and 1 teaspoon vanilla. Pour the batter into a buttered baking dish or pan, 13 by 9 by 2 inches, and bake the budding in a preheated moderate even (350 degrees F. for 45 minutes, or until it is set.)
(The pudding will fall as it cools.) Serve the pudding with brown sugar sauce or whipped cream.
Brown Sugar Sauce
In a saucepan combine 1
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