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Persimmon

In serving the uncooked Kaki send it to the table with sharp-pointed spoons with which both to pierce quickly the thin skin and eat the pulp. Or it may be peeled carefully, the pulp removed and mixed lightly with orange juice and sugar or with whipped cream-this, before serving. Tapioca and sago, or gelatine already cooked, may be added with the whipped white of an egg for a dessert, but in such case the puddings should be made rather thick and partially cooled before pouring over the persimmon, in order that the latter may not become too juicy with the warmth and make the dessert watery. Frozen persimmons are very delicious-peeled and frozen whole with sugar and orange juice, or mashed with syrup and lemon juice as an ice, or added at the last moment to plain ice-cream.