Burned and wasted we must be; and is it not fitter it should be in lighting men to heaven, and in working for God, than in living to the flesh? How little difference is there between the pleasure of a long and of a short life, when they are both at an end! What comfort will it be to you at death, that you lengthened your life by shortening your work? He that worketh much, liveth much. Our life is to be esteemed according to the ends and works of it, and not according to the mere duration... Will it not comfort us more at death, to review a short time faithfully spent, than a long life spent unfaithfully?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
		Salads, Side dish, La-times	8	Servings

INGREDIENTS

3	lb	Potatoes
2	c	Diced celery
1	sm	Onion, chopped
		Salt
1	c	Mayonnaise
2	tb	Prepared mustard
1/4	ts	Hot pepper sauce
1/2	c	Beer
2	tb	Chopped parsley

INSTRUCTIONS

Cook potatoes in skins until tender. When cool, peel and dice. Add celery
and onion and season to taste with salt. Blend mayonnaise with mustard and
hot pepper sauce. Gradually stir in beer. Add parsley. Pour over potato
mixture. Mix lightly with fork. Chill.
(C) 1992 The Los Angeles Times
Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@prodigy.net> on
Jun 11, 1997

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