There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Fruits		Fruits, Sauces	8	Servings

INGREDIENTS

3	c	1" pieces fresh Rhubarb
1	c	Halved fresh Strawberries
2	tb	Water
1	c	Sugar
1	tb	Cornstarch

INSTRUCTIONS

Combine rhubarb, sugar, and 1/3 cup water in saucepan; bring to a boil.
Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until
strawberries are tender, 2-3 minutes.
Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook,
stirring constantly, until mixture thickens and boils. Remove from heat.
Chill in refrigerator until serving time. Yield 3 cups.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmstrawb.zip

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