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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

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Man, it’s great to be in the thick of the fight, to draw the old Devil’s heaviest guns, to have him at you with depression and discouragement, slander, disease! He doesn’t waste time. He hits good and hard when a fellow is hitting him. You can always measure the weight of your blow by the one you get back. When you’re on your back with fever and at your last ounce of strength, when some of your converts backslide, when you learn that your most promising inquirers are only fooling, when your mail gets held up and some don’t bother to answer your letters, is that the time to put on your mourning suit? No Sir! That's the time to pull out the stops and shout hallelujah! The old fellow’s getting it in the neck and he’s giving it back. And all of heaven is watching over the battlements: “Will he stick it out?” And as they see who is with us, as they see around us the unlimited reserves, the boundless resources, as they see the impossibility of failure with God, how disgusted and sad they must be when we run away. Glory to God! We're not going to run away. We're going to stand.
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    • Schnitz Un Gnepp

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    CATEGORY CUISINE TAG YIELD
    Meats, Eggs, Dairy Dutch Meats 6 Servings

    INGREDIENTS

    1 Thick slice of ham, 2 to 3 lbs.
    (precooked or boiled until tender)
    Country dried apples or
    Unsweetened pie-sliced apples
    2 tb Brown sugar
    2 c Flour 1 egg
    4 ts Baking 3 tablespoons
    Powder melted butter
    1/4 ts Pepper milk
    1 ts Salt

    INSTRUCTIONS

               DUMPLINGS:
Apples and buttons, this best-known of all Pennsylvania Dutch dishes is
called. Truly a meal in itself, it contains proteins, starch and
carbohydrates in a giant slab of ham surrounded by raised dumplings and
stewed apples.
To prepare, add apples and their liquid to ham and boil for one hour. If
dried apples are used, they should be soaked overnight first. Add brown
sugar. Prepare dumplings by sifting together flour, baking powder, salt and
pepper. Stir in well-beaten egg, butter and enough milk to make a stiff but
moist batter. Drop batter by large spoonfuls into main dish, cover tightly
and steam for about 20 minutes. Frozen oven-ready yeast biscuits may be
substituted for the dumpling batter.

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