Rebuke must be administered carefully and only after we have gathered sufficient, irrefutable evidence of an unrepentant attitude. If it is a matter of their ignorance of biblical attitudes or morality, our rebuke must be in the form of gentle instruction. But if it is a matter of high disregard of God’s standards (and not our own personal ones), our rebuke must be firm and clear. Even then patience must be exercised, allowing the Spirit of God to work in their hearts. But given a reasonable period of time, the rebuke may need to be coupled with a command to forsake that sin immediately.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1		Whole egg
2		Yolks
		A dash of salt
1	c	All-purpose flour
1	tb	Whiskey
		Confectioners' sugar
		Lard for frying

INSTRUCTIONS

Source: Roberta Brisson - This recipe is from my dad's sister. It's also a
very old recipe.
Mix eggs, salt, flour and whiskey to make a stiff dough working it into a
smooth dough. On a lightly floured board, roll dough very thin (almost
paper thin). Cut into the size of a 3-inch square and make 2 slits in the
center with a sharpe knife. This is a very stiff and sticky dough.
Deep fry in lard (350 degrees) for 2 to 3 seconds. Fry only a couple at a
time. Remove from fat and drain on paper toweling. Dust generously with
confectioners' sugar when cooled.
NOTE: This is the only recipe I don't substitute the lard. It gives the
pastry a better taste that oil. My father also said that these were like
eating air. (Too bad that they don't have the calories of air.) It was one
of his favorites.
Posted to recipelu-digest Volume 01 Number 635 by QueenBerta@aol.com on Jan
29, 1998

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