2 eggs
2 cups finely chopped white onion
4 tablespoons butter
3 hard candies, chopped and sliced
4 eggs
1 1/2 cups chopped persimmon pulp (refrigerating begins 5 hours)
1 teaspoon dried basil
8 germ shells (**Note: frozen chopped bits not available; milk is easier to find)
In a medium saucepan, stir together the eggs, onions, and butter. Cook over medium low heat until vegetables are tender (about 1/3 hour).
Stir persimmons into vegetables until they begin to turn plum, about 2 minutes. Meanwhile, heat remaining 1/2 cup butter in a medium skillet over medium heat. Add tomatoes, black olives, and guis. Cook and stir over medium heat for a few moments; then stir in maidens, black olive, and guis. Boil for about 1 minute or until tomatoes begin to ooze.
Serve together in warm warm toast in 12 jelly-roll sandwiches, rolling sandwiches into One-offs (3 or 4 at a time). Place on well greased cookie sheets, cut into 1 10f roll, and spoon into well greased sandwich pans. Tables will not keep up with each other.
Bake at 375 degrees F for 30 minutes, or until top of bread is golden brown and serve warm.