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The revelatory process ceased with the sixty-six books in the Old and New Testaments which contain exactly what God wanted us to have. Our Lord told His disciples that, after His ascension, He would send the Holy Spirit who would guide them (the disciples present) into ALL the truth (John 16:7, 13; 14:26). These were the men who, under the supernatural inspiration of the Holy Spirit, would finalize the writing of the New Testament. Paul said that when the “perfect” comes (i.e., the completed New Testament revelation), prophecy and other modes of revelation would cease (1 Cor. 13:8-12). It is a fact of history that divine revelation did cease when the last Apostle died. So, with a complete and final revelation in hand, where should we look to find the mind and will of God for His people? Not to modern-day prophecies, nor to signs and wonders, nor to inner promptings and experiences, but to Scripture ALONE!
John Thompson

Even with so vast a work as the Holy Scriptures it is impossible to provide solutions to all the problems. In some cases the solution awaits the findings of the archaeologist’s spade; in another case it awaits the linguist’s research; in other cases the solution may never be discovered for other reasons. The solution to some problems must be held in abeyance. The answer, however, is never to suggest there are contradictions or errors in Scripture. If the Scriptures are God-breathed they are entirely without error.
J. Hampton Keathley

    • Halfway Cookies

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    Eggs Choco5 1 servings

    INGREDIENTS

    1 c Butter; softened
    1/2 c Granulated Sugar
    1 c Light Brown Sugar; divided
    2 Eggs; separated
    1 tb Water
    2 c Sifted Flour
    1 ts Vanilla
    1/4 ts Salt
    1/4 ts Soda
    1 ts Baking Powder
    1 pk Chocolate Chips; (12 Oz.)

    INSTRUCTIONS

    Mix butter, granulated sugar, 1/2 cup brown sugar, beaten egg yolks, water,
flour, vanilla, salt, soda and baking powder. Spread in greased oblong pan
and sprinkle chocolate bit on top of this mixture. Beat egg whies and mix
with 1 cup brown sugar. Spread thinly on top of chocolate bits and cover
completely with waxed paper, having it touch the egg-white mixture. Bake at
350° for 20 to 25 minutes. Cut into squares when cool.
Source: Mountain Measures--Junior League of Charleston, WV ed. 1974
Typed for you by: billspa@tritium.net ICQ# 11416359
Recipe by: Mrs. F. S. Harkins, Jr.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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