Death by crucifixion seems to include all that pain and death can have of the horrible and the ghastly, dizziness, cramp, thirst, starvation, sleeplessness, traumatic fever, tetanus, shame, long continuance of torment, horror of anticipation, mortification of open wounds, breathlessness, all intensified just up to the point at which they can be endured at all, but stopping short of the point which would give the sufferer the relief of unconsciousness. The unnatural position made every movement painful, the lacerated veins and crushed tendons throbbed with incessant anguish. The wounds inflamed by exposure gradually gangrened, the arteries especially at the head and stomach became swollen, compressed with surcharged blood while each variety of misery went on gradually increasing. There was added to them the intolerable pang of a burning and raging thirst. All these physical complications cause an internal excitement and anxiety and in all this you couldn't catch your breath.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Fruits	Belgian	Candies	1	Servings

INGREDIENTS

		Perfect strawberries
		<<<OR Better Still>>>
		Long stemmed berries
		That are sold in many
		Fruit markets
6	oz	Good quality bittersweet
		Chocolate
		Orange sections
		White chocolate; opt'l

INSTRUCTIONS

SUSAN AARONSON PSTT79C
Here's the recipe for the chocolate berries or orange sections. Pick out
perfect strawberries with fresh looking green tops, or better still, get
the long stemmed berries that are sold in many fruit markets. Wash and
THOROUGHLY DRY the berries on paper toweling. If any of the berries have
soft spots, don't dip them. The juice will leak out and the finished
product will look awful. Melt about 6 ounces of very good quality
bittersweet chocolate. I use Belgian or French chocolate, but Lindt or
Tobler are also excellent. Line cookie sheets with waxed paper. When
chocolate is melted and smooth pour it into a dish that will give you depth
rather than surface.  Pick up a berry by the leaves and dip it into the
chocolate about 3/4 of the way, leaving the stems and a bit of the berry
showing. Let excess chocolate drip back into the bowl and place the dipped
berry onto the lined cookie sheet. Put in refrigerator to harden chocolate.
If you want to get fancier, melt some white chocolate and dip the very
bottom of the dark chocolate dipped berry into the white chocolate or put
the melted white chocolate into a pastry bag, fitted with a very fine
writing tip, and sort of 'write' squiggly lines all over the dark
chocolate.  I like to serve these berries on non-toxic green leaves or palm
fronds that can be purchased from a florist. Orange sections dipped in
chocolate are a bit trickier but fantastic. Completely peel an orange,
being very careful not to pierce the membrane that surrounds each section.
Remove as much of the pith that clings to the orange section. Blot the
sections on paper towels to absorb ANY moisture. Melt the chocolate as
described above and put it into a dish that is large enough to accommodate
a whole section of orange. Holding the NPXR56B
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 07/06 5:58 PM
TO:      NORMA WRENN   (NPXR56B) FROM: NORMA WRENN (NPXR56B) SUBJECT: R-MM
AARONSON
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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