Name: Mrs Cawley's Persimmon Pudding
Ingredients: 1 c Granulated sugar; 2 Eggs; 1 c Brown sugar; packed; 2 c Persimmon pulp; 1 c Milk; 1 1/2 c Soft bread crumbs; 1/2 c Sifted flour; 1/2 ts Salt; 1 ts Cinnamon; 1 ts Vanilla; 1 c Chopped nuts; 1 c Raisins

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Puddings	5	Servings

INGREDIENTS

1	c	Granulated sugar
2		Eggs
1	c	Brown sugar; packed
2	c	Persimmon pulp
1	c	Milk
1 1/2	c	Soft bread crumbs
1/2	c	Sifted flour
1/2	ts	Salt
1	ts	Cinnamon
1	ts	Vanilla
1	c	Chopped nuts
1	c	Raisins

INSTRUCTIONS

Combine all ingredients. Bake in a buttered loaf pan till it shrinks from
sides (about 1-1/2 hr at 325). Serve warm with hard sauce. Batter should be
thin, however, if TOO thin add more bread crumbs or flour. If you get hard
persimmons, put them in a brown paper bag closed securely and under a bed
and they will riped beautifully. Kathy Adams
Posted to MC-Recipe Digest V1 #867 by Nancy Berry <[email protected]> on
Oct 26, 1997

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