Preparation of persimmons. Put ripe (soft and gooey) persimmons through colander to remove seeds. Put 1-cup packages and freeze. One can pack the pulp on half pint jars, seal and place in boiling hot water bath for 30 minutes, store and have ripe persimmons all winter.

Sift 2 cups flour and 1 teaspoon baking soda together. Cream 1 cup sugar and 1 1/2 sticks butter. Add 2 well beaten eggs and soda/flour mixture. Add 1 cup persimmon pulp, and 1/2 cup chopped hickory nut meats. Add no other liquid. Line 2 small loaf pans with waxed paper, divide batter for each. Bake 1 hour at 325 degrees. The bread is a moist dark brown, like gingerbread. Walnuts or other nuts, as well as spices as nutmeg and cinnamon may be added to suit taste, but the flavor changes.