What tranquility will there be in heaven! Who can express the fullness and blessedness of this peace! What a calm is this! How sweet and holy and joyous! What a haven of rest to enter, after having passed through the storms and tempests of this world, in which pride and selfishness and envy and malice and scorn and contempt and contention and vice are as waves of a restless ocean, always rolling, and often dashed about in violence and fury! What a Canaan of rest to come to, after going through this waste and howling wilderness, full of snares and pitfalls and poisonous serpents, where no rest could be found.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Belgian		1	Servings

INGREDIENTS

2	tb	All-purpose flour
2	c	Milk
1	qt	Buttermilk
2		Egg yolks,beaten
		Brown sugar to taste

INSTRUCTIONS

Mix flour with 1 cup of the milk to smooth paste. Bring remaining milk to
boil. Stir in flour mixture. Cook stirring constantly, until thickened and
smooth. Gradually stir in buttermilk. Bring to boil remove from Heat. Place
egg yolks in soup tureen. Gradually stir hot soup into the egg yolks. Serve
hot with brown sugar on the side. Makes about 2 quarts.
Posted to Recipe Archive - 01 Dec 96
submitted by: [email protected]
Date: Sun, 1 Dec 96 0:29:47 EST

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