A preacher must always convey the impression that he himself has been gripped by what he is saying. If he has not been gripped nobody else will be. So this is absolutely essential. He must impress the people by the fact that he is taken up and absorbed by what he is doing. He is full of matter, and he is anxious to impart this. He is so moved and thrilled by it himself that he wants everybody else to share in this. He is concerned about them; that is why he is preaching to them. He is anxious about them; anxious to help them, anxious to tell them the truth of God. So he does it with energy, with zeal, and with this obvious concern for people.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits, Eggs	Jewish		1	Servings

INGREDIENTS

2 1/2	c	Custard (choose from 2 recipes below)
1		Jam Swiss roll (jelly roll) (recipe not included)
4	tb	Kiddush (port-type) wine
2/3	c	Double (heavy) cream -or-
1 1/4	c	Creamy (8%) fromage frais, plain or fruity
4	tb	Fruity syrup from any canned fruit
1	c	(approx.) fruit salad, fresh or canned
2 1/2	c	Milk
2	tb	(level) custard powder (vanilla pudding mix)
2	tb	(level) superfine sugar
1		Egg yolk
2	c	Full-cream milk
3	tb	Sugar
2		Whole eggs plus
2		Egg yolks
1/2	ts	Vanilla essence (extract)

INSTRUCTIONS

FOR POWDER CUSTARD
FOR EGG CUSTARD
FROM: The New Complete International Jewish Cookbook by Evelyn Rose
Keeps 2 days under refrigeration. Do not freeze.
A delicious trifle that uses Kiddush (port-type) wine to provide its
special flavour.
Make the powder custard according to packet instructions. If making egg
custard, heat the milk until it steams. In blender goblet or food processor
put the hot milk, sugar, eggs and egg yolks and blend for 10 seconds (or
whisk by hand). Cook very gently over boiling water until thick enough to
coat the back of a wooden spoon, or whisk over gentle heat, without
allowing to come to bubbling point. Add the vanilla then leave to cool.
Slice the Swiss roll 1/2 inch (1.25 cm) thick and use to line the bottom of
a glass bowl. Sprinkle with the wine. Pour the custard over the cake and
leave to cool. Whisk the cream until it starts to thicken, then add the
fruit syrup gradually, whisking again until thick (this stage should be
omitted if fromage frais is used.). Fold the fruit into the cream mixture
or fromage frais and spoon over the top. Freeze for 1 hour to chill
thoroughly, or leave in the coldest part of the refrigerator overnight.
Posted to JEWISH-FOOD digest V96 #093
From: cbmcam <cbmcam@cyberramp.net>
Date: Mon, 02 Dec 1996 18:26:45 -0600

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”