Why not love the world? 1. Because the gain of it is the loss of the soul – Matthew 16:25. 2. Because its friendship is hatred to God – James 4:4. 3. Because it did not know Christ – John 1:10; 17:25. 4. Because it hates Christ – John 7:7; 15:18. 5. Because the Holy Spirit has forbidden us – 1 John 2:15. 6. Because Christ did not pray for it – John 17:9. 7. Because Christ’s people do not belong to it – John 17:16. 8. Because it will not receive the Spirit – John 14:27. 9. Because its Prince is Satan – John 13:31; 16:11. 10. Because Christ’s kingdom is not of it – John 18:36. 11. Because its wisdom is foolishness – 1 Corinthians 1:20. 12. Because its wisdom is ignorance – 1 Corinthians 1:21. 13. Because Christ does not belong to it – John 8:23. 14. Because it is condemned – 1 Corinthians 11:32. 15. Because the fashion of it will pass away – 1 Corinthians 7:31 . 16. Because it slew Christ – James 5:6; Matthew 21:39. 17. Because it is crucified to us – Galatians 6:14. 18. Because we are crucified to it – Galatians 6:14. 19. Because it is the seat of wickedness – 2 Peter 1:4; 1 John 5:19.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Appetizer	12	Servings

INGREDIENTS

1/2	c	Unsalted butter
2	c	Milk
2	c	Bread flour
8	lg	Eggs
2	c	Gruyere cheese; diced
1	tb	Grainy mustard
1	ts	Salt
1	ts	Fresh ground black pepper
4	tb	Unsalted butter
1 1/2	lb	Bay scallops
1	md	Red onion; chopped
1/2	c	Tarragon vinegar
1	c	Heavy cream
2	tb	Dijon mustard
1	tb	Grainy mustard
2	tb	Dry sherry
		Salt and pepper; to taste
1	c	Gruyere cheese; grated

INSTRUCTIONS

DOUGH
FILLING
The day before serving, prepare the gougere dough: Heat the butter and milk
in a medium saucepan to boiling.  Remove from the heat.  Add the flour and
stir until the mixture is smooth and cleans the side of the pan.  Add the
eggs, one at a time - beating well after each addition.  Sir in the cheese,
mustard, salt and pepper.  Cook, sitrring constantly,, over low heat just
until the cheese melts.
Butter a 15 x 10 baking sheet.  Spread the dough over the entire sheet,
building up the sides and leaving just a thin layer of dough in the middle.
Cover tightly with plastic wrap and refrigerate overnight.
The next day, prepare the filling:  Melt the butter in a large skillet over
medium high heat.  Add the scallops and saute for just 1 minute.  Remove
the scallops with a slotted spoon and set aside.
Add the onion to the skillet and saute for 2 minutes.  Pour in the vinegar
and heat until just 1 tablespooon remains.  Pour in the cream, then stir in
the mustards and sherry.  Season with salt and pepper to taste.  Continue
to cook until the mixture is quite thick and reduced by about half. Remove
from the heat and stir in the scallops.
Preheat the oven to 400 F.
Remove the gougere dough from the refrigerator.  Spread the scallop mixture
evenly over the dough.  Sprinkle the grated cheese evenly over all.  Bake
the scallop gougere until puffed and golden brown - 40-45 minutes.
Let cool several minutes, then cut into bite-sized squares and pass with
cocktails.
Date: Mon, 24 Jun 1996 10:00:39 -0500
From: Sharon <jouet@telalink.net>
Recipe By     : Nantucket Open House Cook Book
MM-Recipes Digest V3 #175
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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