or combined with watercress or endive; or even with avocado and sprinkled 
with chopped ginger. Make a French dressing with lemon, or whip into 
a tart jelly like currant or loganberry, and if you use a mould rub it first 
with a drop of olive oil. As SHERBET with the meat course, freeze the 
fruit solid, peel and core it and serve with a dash of fresh orange juice, or 
lime, or both. As PUDDING use the following recipe: 
1 cup sugar, 1 tablespoon butter, 1 cup very ripe persimmon pulp, 4% 
cup sweet milk, 1 teaspoon soda, 4 teaspoon baking powder, 1 cup 
flour, 1 tsp. vanilla or 1 tsp. cinnamon or both, 2 eggs (optional). 
Put into buttered baking dish and bake in a pan of hot water until 
set in 350 degree oven. Serve with hard sauce, brandy sauce, or any 
other favorite. 
To heighten the flavor of this fruit as sherbet, serve it with a small por- 
tion of citrus honey, and in the pudding recipe substitute a tablespoon of 
citrus honey for one-quarter of a cup of sugar. Some people add a hand- 
ful or so of nuts and raisins to the pudding. And if you like ICE CREAM 
beat smooth two cups of pulp to one cup of cream whipped light and you 
will achieve a dessert of marvelous color and delectable flavor. 
ORPET NURSERY 
3979 Hollister Ave., Santa Barbara, Calif. 
