Recipe - Persimmon Pudding With Lemon Sauce

1 cup Persimmon pulp
1 cup Sugar
1 cup Flour
1 teaspoon Soda
1 teaspoon Cinnamon
1 tablespoon Butter
One half teaspoon Salt
1 cup Raisins or chopped dates
1 cup Nuts
LEMON SAUCE
2 cup Water
1 cup Sugar
2 tablespoon Corn starch
1/8 teaspoon Salt
1 Lemon, grated rind and
juice
1 Egg
1 tablespoon Butter

Beat all together, pour into covered two small covered casseroles (mom used
to use 1 lb. coffee cans). Place casseroles in large pan of water with 1
1/2" of water in the bottom. Steam in oven at 350 degrees for approx. 1 1/2
hours. Test for doneness by inserting silver knife in middle, when it comes
out clean, it is done. Cool, slice and serve with lemon sauce. May be
prepared ahead and frozen.

LEMON SAUCE

Boil sugar and water, add salt and corn starch. Cook 23 minutes. Beat egg
yolk with lemon rind and juice. Gradually stir into sugar mixture, add
butter.

Beat egg white until frothy, but not stiff. Beat in 3 Tbl. sugar. Fold into
sauce.

Store in covered container in refrigerator. Will keep for approx. 1

Recipe continuation is missing Submitted By COOK4U@VIVANET.COM On TUE,
5 DEC 1995 133859 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini