Love will flow from one to another, when each is prepared to be known as the repentant sinner he is at the Cross of Jesus. When the barriers are down and the masks are off, God has a chance of making us really one. But there is also the added joy of knowing that in such a fellowship we are “safe.” No fear now that others may be thinking thoughts about us or having reactions toward us which they are hiding from us. In a fellowship which is committed to walk in the light beneath the Cross, we know that if there is any thought about us it will quickly be brought into the light, either in brokenness and confession (where there has been wrong and unlove), or else as a loving challenge, as something that we ought to know about ourselves.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Dutch	Penndutch, Ham	1	Servings

INGREDIENTS

3	lb	Ham
1	qt	Apple, dried
2	tb	Brown sugar
2	c	Flour
		Milk
4	ts	Baking powder
1/4	ts	Pepper
1		Egg, well beaten
3	tb	Butter, melted
1	ts	Salt

INSTRUCTIONS

*** My notes: I think the recipes in this cookbook all assume using a
whole, uncooked ham. I would omit the step of boiling ham for 3 hours if
using a cooked ham. Pick over and wash dried apples. Cover with water and
let soak over night or for a number of hours. In the morning, cover ham
with cold water and let boil for 3 hours. Add the apples and water in which
they have been soaked and continue to boil for another hour. Add brown
sugar. Make dumplings by sifting together the flour, salt, pepper and
baking powder. Stir in the beaten egg, milk (enough to make fairly moist,
stiff batter), and melted butter. Drop the batter by spoonfuls into the hot
liquid with the ham and apples. Cover kettle tight and cook dumplings for
15 minutes. Serve piping hot on large platter. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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