Last night at 10 I finished the farm cloth and very soon we'll be off to deliver it. Meanwhile here's the persimmon pudding recipe for Elizabeth
. This was given to me by my auntie nearly 40 years ago...the book,( Cooking for Company
, by the editors of the Farm Journal, 1968) is falling apart and the pages, particularly this one, are all stained and crumbly, but the recipe seems to get better and better. It's called Hoosier Persimmon Pudding (Hoosier=Indiana)
2 cups osterized persimmon pulp, 3 eggs, 1 and 3/4 cup milk. Mix together.
Sift together 2 cups flour, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 and 1/2 cup sugar and 1teaspoon CORIANDER.
Pour persimmon misture into dry mixture. ADD 3 TABLESPOONS MELTED BUTTER. Stir briefly.
Pour into greased pan and bake in 325 degree oven about one hour. Serve warm or cold with or without whipped cream. Makes 12 servings.
Don't forget the butter or the coriander. I have done that several times, so I put them in caps.
Lastly here is one last bit of this beautiful color. I can't bear to sweep up the leaves yet. I'm so grateful to all of you who make blogland such an inviting place. Happy Thanksgiving, however you celebrate it!