JAPANESE PERSIMMON 285 



PERSIMMON (Cooked Pudding) 



This pudding may be made by using to a quart of per- 

 simmon pulp two eggs, a pint of milk, a cupful of sugar, 

 a heaping tablespoon of cornstarch, wet in part of the milk, 

 and a heaping teaspoon of baking-powder. Where orange 

 juice is desired as flavouring substitute a small spoonful 

 of soda for the baking-powder. Bake in pudding-dish 

 slowly for an hour and serve, while still warm, with cold 

 milk or cream, though persimmons are too rich almost of 

 themselves to be served with cream. 



MARMALADE AND JELLY 



The marmalade (from the dark, non-astringent fruit) should 

 be cooked in double-boiler with no water. Add instead, 

 a little orange juice (about half a pint to two quarts of 

 pulp), and when cooked down thick stir in three-fourths 

 the quantity of sugar (heated) that there is pulp, and cook 

 till stiff as one's taste indicates. Jelly may also be made 

 with orange juice and orange-pulp added, or the pulp of 

 pie-melon, half melon and half persimmon; but, while the 

 jelly is pretty and delicate it has not much individuality 

 and can scarcely be said to pay for the trouble. The per- 

 simmon makes excellent vinegar, beer, and wine and may 

 be preserved, dried, somewhat after the manner of figs. 



TO CURE OR DRY PERSIMMONS 



One of the U. S. Government Reports (Fla. Bui. No. 71) 

 gives the following quotation from Professor Kizo Tamari 

 (of the Agricultural College, Imperial University, Tokio) 

 as to the Japanese methods of curing the persimmon: "I 

 will tell you how to cure the austere varieties so as to make 

 them edible or change them into sweet ones in the following 

 ways: 



