The Prescott daily news., 1915-10-07
PERSlMMON RECIPES
Many Ways in Which This Fruit. Now
 Too Much Neglected May be Used

United States Department of Agricul- ture, Farmers Bulletin No 685, which equals the persimmon in it's value as food Is the date. Nevertheless many persons with fine persimmon trees in lrult to go to waste either through ig- norance of the many uses to which It may be put or through prejudice There Is a saying in the persimmon country that persimmons are good for dogs, hogs, and 'possums." This. however. is declared to be gross in- justice to very valuable product.
 One reason for the neglect of this fruit is the mistaken idea that per simmons are unfit to eat until they have been touched by frost. As matter of fact much of the best fruit Is lost each year because it ripens and falls to the ground where, not being touched by frost, it is left to rot. Such persimmons as are not edible be- fore frost comes are a late variety of the fruit and the reason that they pucker the mouth is because they hay not yet ripened. In general the best fruit are those that ripen just before the leaves fall.
 At the present time the most com mon use for the fruit in the persimmon belt, which extends from Maryland Virginia, and the Carolinas westward through Missouri and Arkansas, is as food for hogs. It can, however. be made up into large number of very palatable products for human con sumption. To be on the safe side it Is well to add a half teaspoonful of baking soda to each cupful of per slmmon pulp whenever the fruit is subjected to heat This does away with all risk of astringency the quality in unripe persimmons which produces the well-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 it's way into the pulp it is usually advisable.
 The following recipes will be found simple and agreeable:
 Persimmon Bread. cup of persimmon pulp,
 cup of water,
 T. teaspoonful of soda, Yeast,
 Shortening,
 Flour to make a stiff dough.
 Set to rise, mould, and bake like other bread.
 Persimm0n Crumpets.
 Take 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 hot griddle like griddlc-cales. Serve hot with butter or sirup.
 Persimmon Griddlecakes
 cup of persimmon pulp, egg,
 cup of flour.
 teaspoonful of baking powder,
 F teaspoonful of soda.
 Milk to make a thin batter. Bake and serve as above.
 Persimmon Cake.
 cup of persimmon pulp,
 F cup of sugar,
 1 egg,
 cup of flour,
 teaspoonful of baking powder,
 l2 teaspoonful of soda.
 Butter of size of a walnut. Bake 10 minutes in a moderate oven. For soft pudding leave out the eggs. For custard leave out the flour and the baking powder.
 Preserved Whole Persimmons.
 Put a thin layer of sugar in the bot tom of d jar; then layer of whole ripe persimmons, then layer of su- gar: and so on until the jar is full. The sugar will soon disolve and form sirup. Press the upper fruits down under the sirup or add more sirup to the jars. Seal and store until used. The sirup 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.
 ? cups of persimmon pulp.
 1 cup of thick, sweet cream.
 Beat thoroughly and freeze like or dinarv ice cream. The fruit must be thoroughly ripe and nonastringent.
 na-.:.. Eudua