Do you talk to others about our depraved nature and our desperate need for salvation in Jesus Christ? Do you say that you are no better than they are by nature; that we are all, apart from grace, sinners with a terrible record, which is a legal problem, as well as a bad heart, which is a moral problem? Do you talk to them about the dreadful character of sin; that sin is something that stems back to our tragic fall in Adam and affects every part of us, so dominating our mind, heart, will, and conscience that we are slaves to it? Do you describe sin as moral rebellion against God? Do you say that the wages of sin is death, now and for all eternity?

Joel Beeke

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

2	lb	Beets
2	lb	Sugar
1	tb	Ginger
3		Lemons; sliced
1	c	Coarsely chopped almonds

INSTRUCTIONS

Here is a recipe for beet preserves from Love and Knishes by Sara Kasdan,
one of the best Jewish cookbooks I own. Copyright is 1956 so I doubt if it
is still in print. Being from NYC, I had no idea that Jewish
culture/cooking existed out of the mileu.(New Yorkers are amazingly
provincial!) Mrs. Kasdan was a Kentuckian but the recipes match my
grandmother's. Judy
Peel and dice beets. Place beets and remaining ingredients in a deep kettle
and cook over moderate flame for 1 hour. Turn into jelly glasses or small
crock. Store in a dark place to prevent loss of color. This is served as a
sweet preserve. Makes about 3 jelly glasses.
Posted to JEWISH-FOOD digest by Judith Sobel <[email protected]> on Apr
08, 1998

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”