Never did I pass a more truly solemn or interesting moment than that in which my firstborn child was put into my arms and when I felt that I was a father. A new comfort was then produced in my heart which every succeeding day has tended to confirm and strengthen. I looked up to heaven and breathed over my baby the petition of Abraham for his son. “O that Ishmael might live before You.” Recognizing in the little helpless being which had been so lately introduced into our world, there was a creature born for eternity and who when the sun shall be extinguished would be still soaring in heaven or sinking in hell. I returned to my closet for private devotion and solemnly dedicated the child to the God who had given me the precious life. And I earnestly prayed that whatever might be his lot in this world, he might be a partaker of true holiness and numbered with the saints in everlasting glory.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy		Seafood	4	Servings

INGREDIENTS

1	lb	Crab meat
1/2	c	Milk
2	tb	Butter
3	tb	Butter
3	tb	Flour
2	c	Milk
1 1/2	c	Cream, heavy
4	tb	Scotch whiskey

INSTRUCTIONS

EPICUREAN DELIGHT: BEARD
SOUP
CREAM SAUCE
Heat crabmeat in milk and butter.  Make cream sauce by cooking butter and
flour together slowly for 2 minutes, then whisking in milk, and salt and
pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in
crabmeat as soon as it simmers.  When it is just at boiling point, stir in
whiskey.  Serve in heated cups with a sprinkling of parsley.
No good cook is above profiting by another's mistakes. When his friend Mrs.
Jennings added a splash of Scotch instead of using sherry in the crab soup
she made for him, Beard didn't object to the flavor but did add her recipe
to his lifetime collection.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
and Luscious echoes

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