Name: Persimmon Meringue Pie
Ingredients: 2 c Persimmon pulp; 1/2 c Sugar; 1/2 ts Mace; 1 ts Grated lemon peel; 1/8 ts Salt; 2 ts Butter; 2 Egg yolks; 1 Baked pastry shell (9-inch)

We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pies	1	Servings

INGREDIENTS

2	c	Persimmon pulp
1/2	c	Sugar
1/2	ts	Mace
1	ts	Grated lemon peel
1/8	ts	Salt
2	ts	Butter
2		Egg yolks
1		Baked pastry shell (9-inch)

INSTRUCTIONS

The persimmons should be sweet and very ripe. Peel. Press enough
through a colander or food mill to make 2 cups of pulp. Add sugar,
mace, lemon peel and salt and cook slowly for 5 minutes. Add a small
amount to butter and beaten egg yolks; return to persimmon mixture
and stir until mixture is slightly thickened. Pour into pastry shell
and cool; cover with meringue.
meringue: 2 egg whites 4 teaspoons sugar 1/2 teaspoon vanilla
Beat eggs until frothy. Add sugar gradually and continue beating until
stiff. Add flavoring. Pile on pie and bake in slow oven (325 ) 15 to
18    minutes. Cool before serving
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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