Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.

C.T. Studd

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cookie	36	Servings

INGREDIENTS

3/4	c	Whole; unblanched almonds
1/4	lb	Butter
3/4	c	Sugar
2		Eggs
2 1/4	c	Flour
1 1/2	ts	Baking powder
1/4	ts	Salt

INSTRUCTIONS

Newsgroups: rec.food.recipes From: [email protected] (Mostly Harmless)
Janet Morrissey
From: [email protected]
Preheat oven to 350 degrees.
Toast the almonds until golden, then chop by hand into 1/4 inch chunks.
*Reduce oven heat to *325* degrees* Cream the butter until light, add the
sugar and beat till smooth and creamy. Beat in eggs until the mixture is
smooth. Add the (orange, anise, lemon) specific ingredients. Sift in the
flour, baking powder and salt, beat until just mixed. Stir in the almonds.
On a floured board, divide the dough in half and roll each half into a long
roll about 1-1/2 inches in diameter and about 10 inches long.
Set the rolls on a baking sheet at least 3 inches apart, bake in the top
third of the oven (*325*) for about 25 minutes, or until they are set and
lightly browned on top. Cool the rolls for 5 minutes or so, then slice
diagonally into 1/2 inch thick slices. Lay the slices flat on the baking
sheet and return to the oven for another 10 minutes. Turn the slices over
and bake for another 10 minutes. Cool on a rack, and keep in a tightly
covered tin - they keep for months.
REC.FOOD.RECIPES ARCHIVES
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From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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