So great a God, whose message we deliver, should be honored by our delivery of it. It is a lamentable case, that in a message from the God of heaven, of everlasting moment to the souls of men, we should behave ourselves so weakly, so unhandsomely, so imprudently, or so slightly, that the whole business should miscarry in our hands, and God should be dishonored, and His work disgraced, and sinners rather hardened than converted; and all this through our weakness or neglect!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Greek		1	Servings

INGREDIENTS

1/4	c	Peanut oil
1 1/4	c	Water
1	c	Flour
6		Eggs
		Also oil for deep frying
1	c	Honey
1/3	c	Sugar
1/3	c	Water
		One lemon; (app. 1/3 cup) , juice of
		Brandy to taste; (app. 1/3 cup)

INSTRUCTIONS

SAUCE FOR LOUCOUMADES
Source: Yvette Namias
In a 3 quart saucepan bring water and oil to a boil.
Add flour and remove from heat.
Work dough with a wooden spoon until smooth. Let cool.
When cool, add eggs, one at a time, working the batter till smooth after
each added egg.
Heat about 1 inch of oil in a skillet. Temperature should be about
380    degrees F.
When hot, drop in 1 teaspoon of dough at a time, and fry till brown. Prick
with a fork, and then turn each ball over. When brown on both sides, remove
and drain on an absorbent paper.
Serve immediately, coated with sauce (see below).
Sauce for Loucoumades: Heat honey in a saucepan. Add sugar and water and
mix.
Still heating the mixture, cover it with cinnamon (not a thick coat, just
sprinkled on to cover) and then mix in lemon juice.
Lastly, add brandy.
(I prefer a thicker sauce and use much less sugar and water. when you are
making it up, before adding the sugar and water, see what you think about
the consistency for ladling out over the loucoumades, and for not dripping
all over people and the furniture.)
Reposted from rec.food.cooking.jewish newsgroup. >From: Arthur Wouk
<awouk@nilenet.com>
Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman
<jefffree@eskimo.com> on Jan 01, 1998

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