The Greek word translated “tongues” is glossa . The word translated literally means, “languages” and it would save a lot of confusion if translators of our English Bibles would begin using that word. There is nothing in this passage that suggests undetectable, ecstatic, so-called “angelic” communication. The miracle that took place at Pentecost is that uneducated and often derided Galileans were speaking in different languages, identifiable languages, that they previously did not know. How much clearer can the text be? Verse 6, “Each one of them was hearing them speak in his own language “dialectos” – dialect).” Verse 8, “How is it that we each hear them in our own language to which we were born?” Verse 11, “We hear them in our own tongues speaking of the mighty deeds of God.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	American	Puddings	1	Servings

INGREDIENTS

4	sl	Firm white bread
1	tb	Soft butter (up To 2)
1/2	c	Raisins
2		Eggs
1/3	c	Firmly packed light brown sugar
1	pn	Salt
1/2	ts	Cinnamon
1/8	ts	Nutmeg
2 1/4	c	Warm milk
1	ts	Vanilla extract
1	ts	White sugar

INSTRUCTIONS

Thoroughly grease an 8-inch square or round baking pan. Toast the bread on
both sides until lightly colored. The bread should remain soft inside.
Spread butter on both sides of each slice, then cut it up into 1-inch
cubes. you should have 2 1/2 to 3 cups of bread cubes. Arrange the bread
cubes in the baking pan; sprinkle with raisins. In a bowl, lightly beat the
eggs with a whisk. Add the brown sugar, salt, cinnamon, and nutmeg.
Gradually add the warm milk and vanilla, stirring until combined. Pour the
mixture over the bread cubes. Let stand for 30 minutes, pressing the bread
down occasionally to absorb the custard. Sprinkle with 1 teaspoon of sugar
over the top. Preheat the oven to 325F. Bake the pudding for 50 to 60
minutes, or until a knife inserted between the center and edge of pan comes
out clean. The pudding should be golden brown and puffed. Cool on a rack.
Serve warm or cold with whipped cream and fresh berries.
YIELD: 6 servings
Recipe by: The Great American Dessert Cookbook Posted to EAT-L Digest by
Sean Coate <[email protected]> on Aug 31, 1997

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