Persimmon Pudding With Lemon Sauce

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Persimmon Pudding With Lemon Sauce

fruits, puddings

1 cup persimmon pulp
1 cup sugar
1 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1 tablespoon butter
1/2 teaspoon salt
1 cup raisins or chopped dates
1 cup nuts lemon sauce
2 cup water
1 cup sugar
2 tablespoon corn starch
1/8 teaspoon salt
1 lemon, grated rind and juice
1 egg
1 tablespoon butter

Beat all together, pour into covered two small covered casseroles (mom used to use 1 lb. coffee cans). Place casseroles in large pan of water with 1 1/2" of water in the bottom. Steam in oven at 350 degrees for approx. 1 1/2 hours. Test for doneness by inserting silver knife in middle, when it comes out clean, it is done. Cool, slice and serve with lemon sauce. May be prepared ahead and frozen. LEMON SAUCE Boil sugar and water, add salt and corn starch. Cook 2-3 minutes. Beat egg yolk with lemon rind and juice. Gradually stir into sugar mixture, add butter. Beat egg white until frothy, but not stiff. Beat in 3 Tbl. sugar. Fold into sauce. Store in covered container in refrigerator. Will keep for approx. 1 Recipe continuation is missing Submitted By COOK4U@VIVANET.COM On TUE, 5 DEC 1995 133859 GMT