I doubt, indeed, whether we have any warrant for saying that a man can possibly be converted without being consecrated to God!... If he was not consecrated to God in the very day that he was converted and born again, I do not know what conversion means. Are not men in danger of undervaluing and underrating the immense blessedness of conversion? Are they not, when they urge on believers the “higher life” as a second conversion, underrating the length, and breadth, and depth, and height, of that great first chapter which Scripture calls the new birth, the new creation, the spiritual resurrection? I may be mistaken. But I have sometimes thought, while reading the strong language used by many about “consecration,” in the last few years, that those who use it must have had preciously a singularly low and inadequate view of “conversion,” if indeed they knew anything about conversion at all. In short, I have almost suspected that when they were consecrated, they were in reality converted for the first time.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	Breakfast, Gourmet	6	Servings

INGREDIENTS

3	lb	French bread (wide loaf); un
4	oz	Almonds, dry-roasted; diced
8	oz	Cream cheese; softened
1/2	c	Raspberry preserves
24		Eggs
1 1/2	qt	Milk
1	ts	Almond extract
1	ts	Vanilla extract
1	ts	Cinnamon
		Butter, maple syrup, powdere

INSTRUCTIONS

Recipe by: Blue Diamond Growers Cut bread into 1-inch slices and cut a
pocket into each side. Combine almonds, cream cheese and preserves and
stuff into bread pockets. Beat together eggs, milk and flavorings. Soak
bread and saute in butter until browned on both sides. Serve 2-4 slices per
person.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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