Since no charismatic healer can come up with genuinely verifiable cases of instant healing involving organic disease; since no charismatic healer heals everyone who comes for healing and hundreds go away from their services as sick or crippled as when they came; since no charismatic healer raises the dead; since the Word of God needs no confirmation outside itself and is sufficient to show the way of salvation; since charismatic healings are based on a questionable theology of the atonement and salvation; since charismatic writers and teachers appear to disallow God His own purposes in allowing people to be sick; since charismatic healers seem to need their own special environment; since the evidence they bring forth to prove healings is often weak, unsupported, and over-exaggerated; since charismatics are not know for going into hospitals to heal though there are plenty of faithful people in hospitals; since most instances of healings by charismatics can be explained in ways other than God's unquestioned supernatural intervention; since charismatics get sick and die like everyone else; since so much confusion and contradiction surrounds what is happening - let me ask the return question: How do you explain it? It certainly is not the biblical gift of healing. Healings are occurring today. But the biblical gift of healing is not present.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Dessert	8	Servings

INGREDIENTS

2	c	Milk
2	c	Whipplng cream
6		Egg yolks
1/2	c	Sugar
2	tb	Flour
1/2	ts	Salt
2	ts	Pure vanllla extract

INSTRUCTIONS

NOTE: Prepare custard a day before making and serving the trifle, if using
in recipe "Trifle".
Scald together milk and cream in top of double boiler. In small bowl beat
egg yolks with sugar, flour and salt. Gradually add milk mixture to bowl,
stiring constantly. Return mixture to double boiler and cook over hot (not
boiling) water, stirring constantly with wooden spoon.
When custard shows signs of thickening, test it with clean metal spoon.
Custard is done when it coats spoon with a creamy layer.
Remove custard from heat immediately to prevent overcooking.  Cool custard
and then stir in vanilla. Cover and chill thoroughly, preferably overnight.
If you should overcook custard, causing curdling, immediately place pan
into another pan containing cold water and beat with rotary beater or hand
mixer until custard is smooth. Do not reheat it. Use as directed for
"trifle" (see recipe).
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
REFRIGERATE OVERNIGHT
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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