See you here the foundational truth of Christianity, the rock on which our hopes are built. It is the only hope of a sinner, and the only true joy of the Christian – the great transaction, the great substitution, the great lifting of sin from the sinner to the sinner's Surety; the punishment of the Surety instead of the sinner, the pouring out of the vials of wrath, which were due to the transgressor, upon the head of his Substitute; the grandest transaction which ever took place on earth; the most wonderful sight that even hell ever beheld, and the most stupendous marvel that heaven itself ever executed – Jesus Christ, made sin for us, that we might be made the righteousness of God in Him! You scarcely need that I should explain the words when the sense is so plain. A spotless Savior stands in the room of guilty sinners. God lays upon the spotless Savior the sin of the guilty, so that He becomes, in the expressive language of the text, sin. Then He takes off from the innocent Savior His righteousness, and puts that to the account of the once-guilty sinners, so that the sinners become righteousness – righteousness of the highest and divinest source, the righteousness of God in Christ Jesus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy	Chinese	Chinese, Desserts, Ceideburg 2	1	Servings

INGREDIENTS

4	oz	(1/2 cup) ground almonds
2	tb	(2 1/2 T) ground rice
1/2	pt	(1 1/4 cup) milk
2	tb	(2 1/2 T) sugar
1	ts	Gelatin

INSTRUCTIONS

Here are a couple of recipes for almond pudding.  There are lots of
variations of this dish some using dairy products, some using gelatin
and some using agar agar and some combining them.  It IS good!  This
first one is more "from scratch".  The second uses almond extract.
Mix the almonds and rice in a bowl with 2 pints (5 cups) cold water,
cover and leave for 2 hours.  Strain through a fine muslin into a
large bowl. Add milk and mix well.
Stand the bowl in a large saucepan with enough boiling water to come
halfway up the sides of the bowl.  Cover and simmer for 2 hours,
stirring occasionally.
Add the sugar, stir well and leave to cool slightly.  Mix the gelatin
with 2 tablespoons (2 1/2 T) hot water until dissolved.  Stir into
the milk mixture when almost cold.  Mix well and pour into a shallow
serving dish. Leave until set.
The Gourmet's Guide to Chinese Cooking, Ann Body.  1974, Octopus Books
Limited, 59 Grosvenor Street, London W1.  ISBN 7064 0153 0.  Produced
by Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong
Kong.
Posted by Stephen Ceideberg; May 19 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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