Pro aborts say that they want abortion to be “safe, legal, and rare.” Pro-lifers vehemently disagree. Abortion, pro-lifers say, can never be safe, certainly not to the child. Nor, they claim, are they safe for the mother, citing the growing literature, demonstrating that even the so-called “medically safe” abortion is dangerous to the mother. Abortion, they vigorously contend, cannot be legal. It is, they assert, murder and contrary to the nation’s charter commitment that all human beings are equal and entitled to the inalienable right to life. No court and no legislature can change that. Finally, abortion, they state, will never be rare, so long as it is promoted as a constitutional right. They maintain that women will never be deterred from killing “unwanted” children unless and until abortion is once again condemned by civil society as a morally reprehensible homicide.

Herbert Titus

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Austrian	Ethnic, Breads	6	Servings

INGREDIENTS

4	oz	Dry bread, diced
1/2	oz	(1 Tbsp) butter or lard
1		Egg
1/2	c	Milk
3	oz	(3/4 cup) flour
		Salt and pepper
1	tb	Chopped fresh herbs (parsley, chervil, marjoram) –

INSTRUCTIONS

1 Tbsp     chopped fresh herbs (parsley, chervil, marjoram) - optional, but
a great improvement
You will need a frying pan, a large and a small bowl, and a saucepan of
water or soup.  Fry the diced bread lightly in the fat in a frying pan.
Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of
the frying pan into a large bowl, and pour the egg and milk over all. Stir
in the flour, and season with salt and pepper. Add the herbs, if using. You
may need more milk to make a soft dough. Allow it to stand for 1/2 an hour.
Dip your hand into cold water and roll the mixture into a dozen small
balls.  Put a pot of salted water on to boil, if there isn't a simmering
soup pot waiting. Drop little balls of dough into the boiling salted water
or the soup.  Poach them for 10 to 15 minutes, until they are light and
firm and well risen.
Yield:  12 dumplings Time: 1 hour
Notes:  You may include chopped fried bacon or cubed pork cracklings in the
mixture.  Leaving out flour will result in a lighter dumpling.
From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
Cooking Echo, 7/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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