Quaker recipes

Y4 gallon persimmons capped, mashed, and thinned in 11% pints water. Strain through cloth or strainer. Add: 3 cups sifted flour 14% cups sugar 1 grated sweet potato size of pint cup 2 cups milk 14 teaspoon soda 1 level teaspoon salt 1 tablespoon melted butter 3 eggs well beaten Flavor with vanilla and nutmeg. Bake in slow oven until brown and set. Cut into squares and serve with whipped cream and nuts. ETHEL TOMLINSON (Mrs. S. H.) 1 gallon persimmons 3 cups sweet milk 1 sweet potato size of pint cup 1 cup white sugar 14% cups brown sugar 3 eggs 1 cup butter 3 cups flour 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon vanilla Cap, wash and strain persimmons. Grate sweet potato and add to persimmons. Add sugar. Sift flour, salt, soda, baking powder and cinnamon together and add to batter. Add eggs well beaten. Add melted butter. Mix thoroughly. Should be thin as cake batter. Pour in well greased pans or baking dishes. Bake in oven about one hour at 400°. Let cool and cut in squares. AGNES FERGUSON (Mrs. H. W.) 2 cups brown sugar 1 teaspoon soda 1 teaspoon ginger 1 teaspoon cinnamon 14 gallon persimmons, mashed and strained 11% pints milk 3 heaping cups sifted flour Pinch of salt Bake in slow oven until rich brown and firm. DEBORAH PARKER (Mrs. A. S., Sr.) AUNT DOROTHY'S PERSIMMON PUDDING 2 quarts persimmons 1 teaspoon cinnamon 2 cups sour milk or sweet 1 tablespoon allspice 2 eggs Y teaspoon nutmeg 2 cups flour 1 teaspoon soda 12 pound butter Pick and wash persimmons. Pour over milk, mash and run through colander. Add other ingredients in order given. Bake in 350° oven one hour. After you have run pulp through colander, you can place this in deep freeze and use any time during year. To one quart persimmons add 114 cups water. Mash well and put through colander. There should be about two cups pulp. Add the following ingredients in the order given: (Sift dry ingredients together). 3 eggs beaten Y teaspoon salt 1% cups sugar 1 cup milk 1% cups flour 12 teaspoon cinnamon 1 teaspoon baking powder Y2 teaspoon allspice 1 teaspoon soda 1 teaspoon vanilla Pour in buttered casserole and bake at 325° for 1 hour. Serves 12. WOODFORD PUDDING 4 eggs 1 cup damson preserves 1 cup sugar 1 teaspoon soda 12 cup butter 3 teaspoons sour milk 1 cup flour Cinnamon and nutmeg to taste Cream butter and sugar. Add beaten eggs, flour, soda dissolved in sour milk, preserves and spices. Bake in 375° oven. VIRGINIA R. Cox (Mrs. J. J.) LEMON ANGEL PUDDING 4 tablespoons Minute Tapioca 1% cup lemon juice Y4 cup sugar 1 teaspoon grated lemon rind Y% teaspoon salt Y2 cup cream, whipped 2 cups water Combine tapioca, sugar, salt and water in saucepan and mix well. Bring mixture quickly to a full boil over direct heat, stirring constantly. Remove from fire. (Mixture will be thin. Do not overcook.) Add lemon juice and rind. Cool, stirring occasionally. Mixture thickens as its cools. Chill; fold in cream. Pile lightly in serving dishes. Garnish with orange slices. Serves 6. LAURA WHITE (Mrs. Murray M.) LAURA WORTH'S PERSIMMON PUDDING cups flour cup buttermilk large grated sweet potato teaspoon allspice teaspoon cinnamon teaspoon soda Y4 gallon persimmons 1 quart sweet milk 2 cups brown sugar 1 cup butter 14 cup corn meal 4 or 5 eggs