God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
God’s decretive will [also called His hidden, sovereign or efficacious will] refers to the secret, all-encompassing divine purpose according to which He foreordains whatsoever comes to pass. His preceptive will refers to the commands and prohibitions in Scripture. One must reckon with the fact that God may decree what He has forbidden. That is to say, His decretive will may have ordained that event x shall occur, whereas Scripture, God’s preceptive will [also called His revealed or moral will], orders that event x should not occur.
We are apt to complain, but remember: God’s infinite plan ordered [these trials]... The reason we do not see the wisdom of [the trial] is partly because being creatures we cannot fathom the wisdom of the Creator, and as sinful creatures we are blind and prejudiced. It is also partly because we forget the purpose they ultimately aim toward, and measure them by our own standards. It is also partly through our own pride, because we have such a high opinion of our own wisdom, which is foolishness indeed.
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)
From: mrum@firebug.Berkeley.EDU (Marc Rumminger)
Source: Stars Desserts, by Emily Luchetti, HarperCollins (1991).
Some comments from the cookbook author: "Two major rules for ice cream:
First, it should be full of flavor, so that, for example, ... caramel ice
cream tastes like caramel. You should not have to guess the flavor; it
should be evident from the first bite. Second, the texture should be rich
and smooth (the addition of milk prevents it from becoming too heavy)."
Place the egg yolks in a large mixing bowl. Add the salt and whisk until
smooth. Set aside.
Combine the sugar and water in a heavy-bottomed saucepan large enough to
eventually hold the milk and cream. Dissolve the sugar in the water over
low heat. This may take a while. An alternative is to use the microwave,
and then transfer the sugar solution to a saucepan. Increase to high heat
and cook the syrup until it is golden amber colored. While the sugar is
carmelizing, scald the milk and cream.
As soon as the caramel is a golden-amber color, slowly add the milk and
cream, 2 T. at a time. Be very careful, as the mixture will bubble up.
Whisk the caramel cream into the eggs. Strain and refrigerate until cold.
Freeze according to ice cream machine instructions. Yield: 1 quart
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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