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Many of the pulpiteers of the past fifty years acted as though the first and last object of their calling was the salvation of souls, everything being made to bend to that aim. In consequence, the feeding of the sheep, the maintaining of a Scriptural discipline in the church, and the inculcation of practical piety, was crowded out; and only too often all sorts of worldly devices and fleshly methods were employed under the plea that the end justified the means; and thus the churches were filled with unregenerate members. In reality, such men defeated their own aim. The hard heart must be ploughed and harrowed before it can be receptive to the gospel seed. Doctrinal instruction must be given on the character of God, the requirements of his Law, the nature and heinousness of sin, if a foundation is to be laid for true evangelism. It is useless to preach Christ unto souls until they see and feel their desperate need of him.
A.W. Pink

Of course all good parenting must point out error. We know the Law is a tutor (Gal. 3:24) and children with soft hearts will experience guilt. They will want the guilt removed. The solution to that must not be achieved in parental or self-inflicted punishment. The solution is to flee to Christ for grace and mercy.
Randy Smith

    • Glazed Salmon Fillets with Dill Mustard Sauce

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    CATEGORY CUISINE TAG YIELD
    Vegetables Jewish 16 Servings

    INGREDIENTS

    2/3 c White-wine vinegar
    1 c Dijon Mustard
    1/2 c Brown sugar
    2 c Vegetable oil
    Black pepper to taste
    3 tb Soy sauce
    1/4 c Chopped dill
    2 Whole salmon fillets with skin, to 3

    INSTRUCTIONS

    FOR GLAZE AND SAUCE
SOURCE: Gourmet Magazine - September 1996 SERVINGS: Serves 16 as part of a
buffet
NOTE: The first time I made this, I had a great deal of the glaze left
over. I now only make half the sauce as listed in the above recipe.
Make glaze and sauce:
In a bowl whisk together vinegar, mustard, and brown sugar. Whisk in oil in
a stream until emulsified and season with pepper and salt. Mixture may be
made 3 days ahead and chilled, covered. Bring mixture to room temperature
and whisk before proceeding. Transfer 3/4 cup mixture to a small bowl and
stir in soy sauce to make glaze. Whisk dill into remaining mixture to make
sauce.
Preheat broiler and grease a broiler pan or jelly-roll pan.
Rinse salmon fillets and pat dry. Arrange fillets, skin sides down in pan.
Brush salmon with glaze and season with pepper and salt. Broil salmon 3 to
4 inches from heat about 8 minutes, or until just cooked through. Serve
salmon warm or at toom temperature with sauce.
Posted to JEWISH-FOOD digest V96 #107
From: Heather Chalmers <HCHALMER@flemingc.on.ca>
Date:          Sun, 22 Dec 1996 12:59:18 -0500 (EST)

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