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Japanese Persimmon

PERSIMMON (Cooked Pudding) This pudding may be made by using to a quart of persimmon pulp two eggs, a pint of milk, a cupful of sugar, a heaping tablespoon of cornstarch, wet in part of the milk, and a heaping teaspoon of baking-powder. Where orange juice is desired as flavouring substitute a small spoonful of soda for the baking-powder. Bake in pudding-dish slowly for an hour and serve, while still warm, with cold milk or cream, though persimmons are too rich almost of themselves to be served with cream.