50 
AMERICAN P0M0E0GICAE SOCIETY 
Persimmon Cake. One cup of persimmon pulp. One-half cup of 
sugar. One egg. Butter the size of a walnut. One cup of flour. One 
teaspoonful of baking powder. One-half teaspoonful of soda. Bake forty 
minutes in a moderate oven. For a soft pudding leave out the egg. For a 
custard leave out the flour and the baking powder. 
Persimmon Pudding (Cake or Pone). One pint persimmon pulp made 
fine. One cup sugar. One quart sweet milk. Three teacupfuls flour. One 
teaspoonful ground cinnamon. Two teaspoonfuls baking powder. (Ind. Exp. 
Sta, Bui. No. 60.). 
Preserves. 
Cold Preserves. Place only in glass, earthen or coated sanitary cans, 
equal amounts of sugar and persimmon pulp. Mix thoroughly and 
place in a cool, light place. Stir occasionally until air is removed, and seal 
with paraffin or waxed paper. This may be heated over a very slow fire, 
just enough to drive out the air, and should be sealed at once. (Persimmons 
must never be placed in uncoated tin.) 
Dried Persimmons. (Kentucky Figs.) Put a thin layer of sugar in the 
bottom of a jar, then a layer of ripe but entire persimmons, then a layer 
of sugar, and so on till jar is full. 
Persimmon Leather. Spread a thin layer of ripe persimmon pulp 
on waxed paper or large platter. Dry in sun, fruit-evaporator, or in stove-oven 
with doors open. Remove seeds. Add another layer of pulp, and repeat 
until the leather is of a thickness to handle easily. 
Confections. 
Fudge. Two cupfuls persimmon seed-free pulp. Two cupfuls sugar. 
Cook over slow fire, stirring occasionally, until graining begins. Add one 
teaspoonful baking soda, and stir over fire until quite stiff. Spread on 
buttered platter, or paraffin paper. 
Ice Cream. Two cups of persimmon pulp. One cup of thick sweet 
cream. Beat thoroughly together and freeze like ordinary ice cream. These 
persimmons must be thoroughly ripe and non-astringent. 
Fruit Ice. Two cups of persimmon pulp. One cup of sugar. Beat to a 
creamy pulp and freeze. 
