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Persimmon Pulp Choose soft ripe fruit with a transparent skin. Only ripe fruit is sweet; unripe persimmons have an acid taste and pucker the mouth. Peel and strain pulp, or mash, removing seeds. If the pulp is not used immediately, stir ,1 tablespoon fresh lemon juice into each 2 cups pulp, to prevent discoloration. Cold Persimmon Pudding 2 cups Persimmon Pulp (above) 1 cup sugar I tablespoon fresh lime or lemonjuice • 1 teaspoon fresh lemon juice 2/3 cup heavy cream, whipped ground ginger t Combine all ingredients except, ginger. Place in glass serving dish, and chill. Sprinkle with ginger just before serving. Makes 4 servings. Baked Persimmon Pudding 1 cup sifted all-purpose flour 1/2 teaspoon salt 1/2 teapoon baking soda 1/4 cup sugar 1 cup Persimmon Pulp (above) 2 eggs, beaten • 1 cup milk * 1/2 teaspoon grated lemon rind 2 tablespoons butter or marga-, rine Sift together flour, salt, baking; soda, and sugar. Add Persimmon Pulp to the flour mixture along with' remaining ingredients. Mix well.' Turn batter into a well-greased,, lightly floured baking dish (8 x 8 x 2 . inches). Bake in preheated moderate", oven (350 degrees) for 50 minutes, or* until pudding is done. Serve warmwith whipped cream, hard sauce, or> lemon sauce. Makes 6 servings. i
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