1 c. persimmon pulp
1 tsp. baking soda
1 egg
1 c. sugar
1/2 c. salad oil
1 c. raisins
1 1/2 c. unsifted flour
1 tsp. ground cinnamon
1 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. ground cloves
1 c. chopped black walnuts or pecans; optional

Mix pulp with baking soda; set aside. In large bowl lightly beat egg, then stir in sugar, salad oil, and raisins.

In another bowl, combine remaining items except nuts. Add to the raisin mixture alternately with persimmon pulp - just until well blended. Stir in nuts.

Spread evenly in a greased and flour-dusted jelly roll pan (10 x 15 inch).

Bake at 350 degrees over 25-30 minutes. Cool 5 minutes, then spread with lemon glaze. Cool, then cut into bars. Makes about 30. Freezes nicely.

LEMON GLAZE:

Blend 1 cup unsifted powdered sugar with 2 tablespoon lemon juice until smooth.