The cross of Jesus displays the most awful exhibition of God’s hatred of sin and at the same time the most august manifestation of His readiness to pardon it. Pardon, full and free, is written out in every drop of blood that is seen, is proclaimed in every groan that is heard, and shines in the very prodigy of mercy that closes the solemn scene upon the cross. O blessed door of return, open and never shut, to the wanderer from God! How glorious, how free, how accessible! Here the sinful, the vile, the guilty, the unworthy, the poor, the penniless, may come. Here too the weary spirit may bring its burden, the broken spirit its sorrow, the guilty spirit its sin, the backsliding spirit its wandering. All are welcome here.

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cakes	1	Servings

INGREDIENTS

1/4	c	Butter
1	c	Almond paste
1	c	Rich milk or light cream
1/2	c	Sugar
1/2	c	Toasted almonds, ground
6		Egg yolks
1	ts	Vanilla

INSTRUCTIONS

Cream butter until it is soft.  Add almond paste a
little at a time, alternating with milk.  Stir in
sugar and ground nuts.  Cook over medium heat,
stirring constantly until cream thickens. Stir a few
tablespoons of hot, thickened cream into egg yolks.
Then pour egg-yolk mixture into remaining cream,
stirring briskly. Return to low heat.  Continue to
cook and stir until cream thickens a little more,
being careful not to let it boil.  When mixture is
cool, add vanilla.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You can spurn God’s love for only so long”