Our parents (Adam and Eve) fell for it, and in them we have all fallen for it. It is now part of our nature. We take the mirror of God's image which was intended to reflect His glory in the world, turn our backs to the light, and fall in love with the contours of our own dark shadow, trying desperately to convince ourselves (with technological advances, or management skills or athletic prowess or academic achievements or sexual exploits or counter cultural hair styles) that the dark shadow of the image on the ground in front of us is really glorious and satisfying. In our proud love affair with ourselves we pour contempt, whether we know it or not, on the worth of God's glory.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Pies/pastry	12	Servings

INGREDIENTS

2	qt	40% cream
6		Egg whites
2	tb	Flour
1/4	ts	Salt
2	ts	Vanilla
1 2/3	c	Sugar

INSTRUCTIONS

:    Hand beat egg whites until somewhat frothy. Combine flour, sugar
and salt and add to egg whites; beat until smooth, losing grainy
look. Add vanilla. Beat again. Add cream and stir until well blended.
Have ready a baking dish, Pyrex or deep metal pan (milk pan) lined
with a short pastry which has been chilled in refrigerator for some
time. Pour cream mixture into crust and bake in a very slow oven, 250
~275 degrees F., for 4 hours. It must not boil.  Best done the day
before and allowed to set. :    This cream pie, a fifth or sixth
generation recipe, has a custard like texture and a delicious flavor.
A. K. (Binx) Gardner had the recipe from Mrs. Obadiah Gardner, his
mother, who had it from her mother and grandmother.  The pie is
cooked in a very slow oven for 4 hours and allowed to set for at
least another day before it is served. This is a large pie. A small
"sliver" of the pie makes a good dessert.
Posted to MM-Recipes Digest V3 #246
Date: Sun, 8 Sep 1996 23:50:46 -0400
From: BobbieB1@aol.com

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