[C.H. Spurgeon] refused to spend an inordinate amount of time discussing, for example the relationship of the rapture to the tribulation period, or like points of eschatological nuance. An elaborate dispensational chart would have little or no appeal to Spurgeon. Any dispensational framework that has a tendency to divide the Scriptures into segments, some applicable to contemporary life and some not, did not get his attention at all. He probably would have rejected any such scheme. He kept to the basics of future things.

Lewis Drummond

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	6	Servings

INGREDIENTS

1		Spring chicken
2		Chinese sausages
2	ts	Water-chestnut flour
2	tb	Sherry
1/2	ts	Salt
1/2	ts	Sesame oil

INSTRUCTIONS

1. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch
sections. Cut Chinese sausages diagonally in 1/2-inch slices.
2. Combine water-chestnut flour, sherry, salt and sesame oil, mixing well.
Add to chicken sections and toss gently to coat.
3. Arrange chicken in a shallow heatproof dish. Top with Chinese sausage.
Steam on a rack until done (about 40 minutes). See "How-to Section".
VARIATION: Omit step 2. Instead, dredge chicken sections in 2 tablespoons
cornstarch. In step 3, add 6 dried black mushrooms (soaked), sliced.
Reserve 1 cup mushroom soaking liquid and add to it the salt, sherry and
sesame oil. Pour this over the chicken, mushrooms and sausages; then steam
as in step 3.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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