Our desire is that the Holy Spirit, who is the Divine Revealer and Interpreter of Christ and His truth, may impart to your hearts a sober, spiritual and sanctifying receptivity of His Word – abasing self, and exalting Christ! Our intention is to unfold and illustrate the Lord Jesus Christ in the relation in which He stands to His people – to unveil His glory, beauty, and fullness – to define the close bond of union that unites to Him all His people – and to bring you into a more personal realization of what Christ is to you, and of what you are to Christ.

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains	Jewish		1	Servings

INGREDIENTS

4		Eggs
1	c	Sugar
1/2	c	Vegetable oil
4 1/2	c	Flour
4	ts	Baking powder
1	c	Sesame seed

INSTRUCTIONS

Beat eggs with a fork (reserve 4 tblsp. for later use). Add sugar, beating
well, then oil. Beat well. Add flour and the baking powder, a little at a
time, until it forms a smooth dough.
Cut 2 1/2 inch circles of pastry, 1/4 inch thick, and shape with fingers to
form a cup shaped base or basket for large end of hard boiled egg. Roll
strips 1/4 inch thick abd cut two strips long enough to cross over the top
of the egg and attach to the base. Decorate the top of arch with a little
extra pastry to depict something of the Purim story or an animal or flower.
Use your imagination.
Add 1 tsp. sugar to the reserved egg, brush on the pastry and sprinkle with
sesame seed.
Arrange all the pastry trimmed eggs on a cookie sheet and bake at 350oF
approximately 20 minutes or until just barely golden.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Feb 19,
1998

A Message from our Provider:

“Down in the mouth? It’s time for a faith lift”