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Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.
C.H. Spurgeon

Anise Cookies #1

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CATEGORY CUISINE TAG YIELD
Eggs Cookie 60 Servings

INGREDIENTS

3 Eggs; at room temperature
1 c Plus
2 tb Sugar
1 3/4 c Unsifted all-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1 1/2 ts Anise extract

INSTRUCTIONS

From: Lu Bozinovich <U33754@uicvm.uic.edu>
Date: 30 Mar 1994 11:18:24 -0500
Here's one you might like. It's from a recipe obtained from a coworker's
spouse. I've tasted the cookies, and liked them enough to ask for this
recipe.
1. Grease and flour three cookie sheets.
2. In large bowl, with electric mixer at medium speed, beat eggs until very
thick and light.
3. Gradually beat in sugar.  Continue beating 20 minutes longer.
4. At low speed, beat in flour, baking powder, salt; beat 1 minute.  Add
anise extract; beat just until blended.
5. Drop by teaspoonfuls, 1/2 inch apart, on prepared cookie sheets.  Swirl
each, to make into a circle.
6.  Let stand at room temperature, uncovered, 8 hours, or overnight.
7.  Preheat oven to 325F.  Bake cookies about 10 minutes, or until smooth
and firm when pressed with fingertip. Cool cookies on wire rack. Then store
in airtight container. Makes about 5 dozen.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
ALLOW DOUGH TO STAND 8 HOURS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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