Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1915-10-26

and If the receipts which are given be-
low are followed, the persimmon cal
be converted into something real goot
to eat.
One reason for the neglect OF thi!
fruit Is the mistaken idea that per
simmons are unfit to eat until the!
have been touched by frost. AS 6
matter of fact much Of the best frui
Is lost each year because it ripen!
and falls to the ground where, mo-
being touched by frost. it Is left tt
rot. Such persimmons as are not edi'
BILE before frost comes are a late vari'
ETY. Of the fruit and the reason thai
they pucker the mouth is because
they have not yet ripened. In gen.
eraI the best fruit are those that rip
en- just before the leaves fall.
At the present time the most com.
mon use for the fruit in the persim
mon belt, which extends from Mary
land, Virginia, and the Carolinas west
ward through Missouri and Arkansas
is a food for hogs. 1t can, however
be made up into large number OF
very palatable products for human
consumption. To be on the safe side
it is we'll to add half teaspoonful OF
baking soda to each cupful Of per-
simmon pulp whenever the fruit is
subjected to heat. This does away
with all risk Of astringency, the quail
ity in unripe persimmons which pro-
duces the we'll known puckering of
the mouth. If the fruit is perfectly
ripe this precaution Is not necessary
but as there is always the possibility
Of some green fruit finding its way
into the pulp it is usually advisable.
The following recipes will be found
simple and agreeable:
Persimmon Bread.
On cup Of persimmon pulp, l cup OF
water, one-half teaspoonful Of soda,
yeast, shortening. flour to make a
stiff dough. Set to rise, mold, and
bake like other bread.
Persimmon crumpets.
Take 1 pint Of the sponge Of per-
simmon bread which has been set
over night, add one egg and enough
milk to make a thin batter, set to
rise for one hour, then bake on a
hot griddle like griddle cakes. Serve
hot with butter or syrup.
Persimmon GriddIeeakes.
One cup Of persimmon pulp, 1 egg,
cup Of flour, teaspoonful of bak-
in powder, one-half teaspoonful OF
soda. Milk to make a thin batter
Bake and serve as above.
Persimmon Cake.
One cup Of persimmon pulp, one
half cup Of sugar, egg, cup Of flour,
teaspoonful Of baking powder, one
half teaspoonful of soda. Butter the
size Of a walnut. Bake 40 minutes in
a moderate oven. For a soft pud-
ding leave out the eggs. For Gust
ard leave out the flour and the baking
powder
Preserved Whole Persimmons.
Put a thin layer Of sugar in the
bottom of a jar; then a layer Of whole
persimmons, then a layer Of sugar;
and so on until the jar is FULL The
sugar will soon dissolve and form a
syrup. Press the upper fruits under
the syrup or add more syrup to the
jars. Seal and store until used. The
syrup may be drained off and the
fruits served like dates, which they
will resemble very much in both ap-
pearance and flavor.
Persimmon Ice Cream.
Two cups of persimmon pulp, CUP
Of thick, sweet cream. Beat together
thoroughly and freeze like ordinary
ice cream. The fruit must be thor.
oughly ripe and non-astringent.
Persimmon Fudge.
Two cups Of persimmon pulp, 2 cups
Of sugar. Cook over a slow fire, stir
ring occasionally, until graining be-
gins. Add 1 teaspoonful Of baking
soda and stir over the fire until quite
stiff. Spread on buttered platter ol
paraffin paper.