Beaman Family, Dessert
2 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. soda
2 eggs
1 1/2 c. sugar
2T. butter
2 1/4 c. milk
1/2 t. vanilla
2 c. persimmon pulp
To obtain pulp: use only very ripe persimmons.
Remove crowns.
Mash persimmons in colander or food press so that pulp is forced into bowl underneath.
Mix dry ingredients in one bowl.
Mix wet ingredients in second bowl.
Combine two mixtures.
Pour into 2 9x9 in. squares pans (greased).
Bake in 325 oven for approximately 40-45 minutes.
Test for doneness with sharp knife or toothpick.
Tastes best when served with generous dollop of whipped cream.
Some folks add a little cinnamon to mixture, but please don’t over do it.
Clarence loved persimmons. He saved a good sized persimmon tree at Mynatt Park in Gatlinburg by designing the parking lot around it.
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Dorchester church records: June 14, 1657. The daye aforesaid Wer Baptized four of Gamaliel Beamond children presented by their mother who only is member in whose right they were Baptized. 3 of them beinge growen up (able to walk) were very backward, especially the Eldest. Mr. Mather came downe into the deacon seat. Their names were as follows: Thomas Beamond, 8 yeare old, John Beamond 6 yeare old, Gamaliel Beamond, 4 yeare old, Mary Beamond, not weaned.” The pastor mentioned above was the Rev. Richard Mather, father of Increase Mather and grandfather of the noted Cotton Mather.