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The four views…on the subject of the sacrament: 1. The Romish doctrine, or transubstantiation. This maintains the absolute change of the elements into the actual body and blood of Christ; so that though the elements of bread and wine remain present to the senses, they are no longer what they seem, being changed into the body, blood and divinity of Christ. 2. The Lutheran view, called consubstantiation. This maintains that after consecration the body and blood of Christ are substantially present, but nevertheless that the bread and wine are present, unchanged. 3. The Anglican view – that Christ is present in the sacrament only after the spiritual manner, and that His body and blood are eaten by the faithful after a spiritual, and not after a carnal manner, to the maintenance of their spiritual life and their growth in grace. 4. The Zwinglian, which declares the sacrament to be no channel of grace, but only a commemorative feast, admitting only a figurative presence of Christ’s body and blood.
John Foxe

The church used to be a lightning bolt, now it's a cruise ship. We are not marching to Zion – we are sailing there with ease. In the apostolic church it says they were all amazed – and now in our churches everybody wants to be amused. The church began in the upper room with a bunch of men agonizing, and it's ending in the supper room with a bunch of people organizing. We mistake rattle for revival, and commotion for creation, and action for unction.
Leonard Ravenhill

    • Prawns Arabian

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Eggs, Dairy Arab Femina, Femina3, Starters 4 servings

    INGREDIENTS

    8 Tiger prawns; (cleaned, shelled
    ; and deveined) with
    ; tails
    Salt and pepper to taste
    3 Eggs; beaten
    Seasoned flour as required
    Oil
    75 g Cheese; grated
    4 tb Finely chopped spring onion; (60 g.)
    2 tb Green garlic; (30 g.)
    2 tb Parsley; chopped fine (30
    ; g.)
    1 Lettuce
    2 Tomatoes; chopped (200 g.)

    INSTRUCTIONS

    Dry the tiger prawns with tail with a kitchen napkin. Apply salt and
pepper. Dip them in beaten egg and roll in seasoned flour and deep fry till
done. Remove from oil. Add the grated cheese on top. Toss together with
spring onion, garlic and parsley. Serve with lettuce leaves and chopped
tomatoes.
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