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

Many of us, I think, fear that doctrine will simply become the dead wood of orthodoxy in our church, and so we cut it out whenever we can. In fact, doctrine is the fuel God has given us that, when lit by the fires of grace, burns in a white-hot devotion of Christian worship and discipleship.
Michael Lawrence

Our self-abnegation is thus not for our own sake but for the sake of others. And thus it is not to mere self-denial that Christ calls us but specifically to self-sacrifice, not to unselfing ourselves but to unselfishing ourselves. Self-denial for its own sake is in its very nature ascetic, monkish. It concentrates our whole attention on self—self-knowledge, self-control - and can therefore eventuate in nothing other than the very apotheosis of selfishness. At best it succeeds only in subjecting the outer self to the inner self or the lower self to the higher self, and only the more surely falls into the slough of self-seeking, that it partially conceals the selfishness of its goal by refining its ideal of self and excluding its grosser and more outward elements. Self-denial, then, drives to the cloister, narrows and contracts the soul, murders within us all innocent desires, dries up all the springs of sympathy, and nurses and coddles our self-importance until we grow so great in our own esteem as to be careless of the trials and sufferings, the joys and aspirations, the strivings and failures and successes of our fellow-men. Self-denial, thus understood, will make us cold, hard, unsympathetic—proud, arrogant, self-esteeming—fanatical, overbearing, cruel. It may make monks and Stoics, it cannot make Christians.
B.B. Warfield

    • Texas Spoon Bread

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    CATEGORY CUISINE TAG YIELD
    Dairy, Eggs All newly t, Breads 6 Servings

    INGREDIENTS

    3 c Milk
    1 c Yellow cornmeal
    1 tb Butter or margarine
    1 ts Sugar
    1 ts Salt
    1/4 ts Baking powder
    3 Eggs; separated

    INSTRUCTIONS

    In a saucepan, scald the milk; stir in cornmeal. Reduce heat; simmer for 5
minutes, stirring constantly. Remove from the heat; stir in butter, sugar,
salt and baking powder. In a small bowl, beat egg yolks. Gradually stir in
a small amount of the hot mixture into yolks; return all to pan and mix
well. In a mixing bowl, beat egg whites until soft peaks form. Fold egg
whites into hot mixture until well blended. Pour into a greased 8 inch
square baking dish. Bake at 350 for 40-45 minutes or until well puffed. Use
a spoon to serve. Yield 6 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #684 by L979@aol.com
on Jul 21, 1997

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