The main art in the matter of spiritual living is to know how to handle yourself. You have to take yourself in hand, you have to address yourself, preach to yourself, question yourself. You must say to your soul: 'Why art thou cast down-what business have you to be disquieted?' You must turn on yourself, upbraid yourself, condemn yourself, exhort yourself, and say to yourself: 'Hope thou in God' - instead of muttering in this depressed, unhappy way. And then you must go on to remind yourself of God, who God is, and what God is and what God has done, and what God has pledged Himself to do. Then having done that, end on this great note: defy yourself, and defy other people, and defy the devil and the whole world, and say with this man: 'I shall yet praise Him for the help of His countenance, who is also the health of my countenance and my God.'

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

6	oz	Ricotta cheese
1/4	c	Powdered sugar
1/4	ts	Orange peel; grated
1/4	ts	Vanilla extract
2 1/2	ts	Miniature chocolate chips
4		Sugar ice cream cones

INSTRUCTIONS

Prep: 10 min, plus refrigeration time.
Combine first 4 ingredients in a bowl. Beat with electric mixer on low
speed just until smooth. Stir in chocolate chips. Cover and refrigerate 30
minutes. Spoon mixture directly into ice cream cones or into a decorating
bag without a tip and then pipe into cones.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998

A Message from our Provider:

“A family altar can alter a family.”