From the day of Pentecost, there has been not one great spiritual awakening in any land which has not begun in a union of prayer, though only among two or three. And no such outward, upward movement has continued after such prayer meetings have declined. It is in exact proportion to the maintenance of such joint and believing supplication and intercession that the Word of the Lord in any land or locality has had free course and been glorified.

Arthur Pierson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	Desserts, Breads, Sauces, Wrv, N.o.	1	Servings

INGREDIENTS

1		Loaf French bread
1	qt	Milk
3		Eggs
2	c	Sugar
2	tb	Vanilla
3	tb	Margarine or butter; butter
1	c	Raisins
1/4	lb	Butter or margarine
1	c	Sugar
1		Egg; beaten
		Whiskey to taste

INSTRUCTIONS

BILLS2006
WHISKEY SAUCE
Soak bread in milk; crush with hands until well mixed. Add eggs, sugar,
vanilla and raisins and stir well. Pour margarine or butter into the bottom
of an ovenproof heavy pan and bake until firm. Let it cool. Cut pudding
into squares and put in individual dessert dishes. When ready to serve,
pour the sauce over it and run under the broiler until hot. WHISKEY
SAUCE-Cook sugar and butter in double boiler until very hot and the sugar
is well dissolved. Add eggs and beat with a whisk very fast. Let cool and
add whiskey to taste. Source: Bon Ton Restaurant, N.O.LA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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