The cross of Jesus displays the most awful exhibition of God’s hatred of sin and at the same time the most august manifestation of His readiness to pardon it. Pardon, full and free, is written out in every drop of blood that is seen, is proclaimed in every groan that is heard, and shines in the very prodigy of mercy that closes the solemn scene upon the cross. O blessed door of return, open and never shut, to the wanderer from God! How glorious, how free, how accessible! Here the sinful, the vile, the guilty, the unworthy, the poor, the penniless, may come. Here too the weary spirit may bring its burden, the broken spirit its sorrow, the guilty spirit its sin, the backsliding spirit its wandering. All are welcome here.

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1	c	All purpose flour
1	c	Cake flour
2	ts	Baking soda
1	ts	Salt
1	c	Buttermilk

INSTRUCTIONS

Taken from the Bakeries of Belfast website at
http://www.infolane.com/corweb/baker.html
Mix dry ingredients together. Add buttermilk and stir. Turn dough onto
floured board and knead gently, forming a round, about 10-12 inches. Cut
into quarters. Fry farls in a "wee" bit of butter, until browned and cooked
through, about 5-7 minutes on each side. You may need to set them on end to
help cook the sides.
Posted to Bakery-Shoppe Digest V1 #231 by jrjet@mtco.com (Dot & Tim
McChesney) on Sep 11, 1997

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