Pragmatism is another non-Christian philosophy that has found its way into the church. Since we can never know what is true or good, according to pragmatist philosophers, we should simply do “what works,” conceived of in material terms. This is an important strain of American philosophy, from the modernist John Dewey with his atheism and socialism to the postmodernist Richard Rorty with his relativism and leftist politics. Few Christians would agree with these philosophers if they listened to them, but simplified pragmatism can be heard constantly in church committee meetings, church-growth seminars, and books for pastors. “What works” — to increase church attendance, attract non-Christians, bring in more money, or achieve another goal — can trump all theological, historical, and biblical considerations.

Gene Edward Veith

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

1		Spring chicken
12	c	Water
2	ts	Salt
		Sherry

INSTRUCTIONS

1. Wipe chicken with a damp cloth and truss (see "How-to Section").
2. Bring water to a rolling boil in a large heavy saucepan. Add salt and
carefully lower in chicken. Cover pan tightly and turn off heat at once.
Let stand to cool for an hour or so without removing lid.
3. Drain chicken, reserving liquid for stock. Place bird in large bowl or
glass container and add sherry to cover. Seal container tightly. Place in
coolest part of refrigerator; let stand 7 days.
4. Drain chicken, reserving sherry (which can be reused in cooking). Remove
string. Then, with a cleaver, chop chicken, bones and all, in 2-inch
sections. Serve cold. VARIATIONS:
1. For the sherry, substitute sauterne.
2. In step 2, add to boiling water 1 scallion stalk, cut in 1-inch
sections; and 2 garlic cloves, crushed.
3. For a 3- to 4-Pound chicken, simmer 30 minutes in step 2, instead of
turning off the heat and letting the chicken stand. Then drain bird, let
cool and dry; and refrigerate overnight. Cut chicken in half and pick up
steps 3 and 4.
MUST LET STAND IN REFRIGERATOR
FOR 7 DAYS!
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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