James Beard's Persimmon Bread -

1 1/2 ts Salt

2 ts Baking soda

1 ts Ground mace

2 c To

2 1/2 cups

-granulated sugar 1 c Butter, melted

4 lg Eggs, lightly beaten

2/3 c Cognac or bourbon

2 c Persimmon puree

4md. persimmons - - not necessary to peel

2 c Coarsely chopped walnuts

-optional 2 c Raisins -optional

1973 Sift all five dry ingredients into a mixing bowl. Then make a well in the center and add the melted butter, egg, Cognac, persimmon puree, and if you like, the nuts and raisins. Mix the dough until it is quite smooth. smooth. Butter and flour four molds*, fill them about three-fourths full,, and bake for 1 hr. at

350? F. Cool the loaves in the molds and turn out on a

1 to 2 weeks. Persimmons grow in many countries of the world, but often, as in France, they are left hanging on the trees. In this country (USA) we have learned to appreciate their superb deep-orange color, their shape, and their delicate flavor, and they are becoming increasingly popular. In earlier times they were allowed to ripen on the trees until dead ripe before being eaten raw or used for puddings, cookies, and breads. Nowadays they show up in our markets in a firm state and must be left at room temperature for several days or a week to ripen until they are almost mushy. This old recipe, sent to me by a dear friend from the Middle West, makes a bread that is almost cakelike in texture. Spread with good fresh butter, it is very pleasant to eat along with a cup of tea or to use for a cream-cheese Sandwich. It is unusual, rich, and thoroughly delicious. *Traditionally this bread is baked in four 1-pound buttered and floured coffee cans, but you can use 3- to 4-cup charlotte molds

4 round leaves