A certain individual said to (Asahel Nettelton): “I cannot get along with the doctrine of election.” “Then,” said Nettleton, “get along without it. You are at liberty to get to heaven the easiest way you can. Whether the doctrine of election is true or not, it is true that you must repent, and believe, and love God. Now, what we tell you is, that such is the wickedness of your heart, that you never will do these things unless God has determined to renew your heart. If you do not believe that your heart is so wicked, make it manifest by complying with the terms of salvation. Why do you stand caviling with the doctrine of election? Suppose you should prove it to be false, what have you gained? You must repent and believe in Christ after all. Why do you not immediately comply with these terms of the gospel? When you have done this, without the aids of the divine grace, it will be soon enough to oppose the doctrine of election. Until you shall have done this, we shall still believe that the doctrine of election lies at the foundation of all hope in your case.”

Andrew Bonar

CATEGORY	CUISINE	TAG	YIELD
Eggs		October 199	1	servings

INGREDIENTS

1	pk	All Ready Pie Crusts; (2 crusts)
		; (15-ounce)
2	ts	All purpose flour
2/3	c	Firmly packed brown sugar
2/3	c	Light corn syrup
5	tb	Unsalted butter
1/2	ts	Ground cinnamon
1/4	ts	Ground nutmeg
2		Eggs
3/4	ts	Vanilla extract
12	tb	Raisins
		Vanilla frozen yogurt

INSTRUCTIONS

Preheat oven to 450F. Butter and flour six 4 1/2-inch-diameter
tartlet pans with removable bottoms. Open crusts on floured work
surface. Sprinkle each with 1 teaspoon flour. Press out cracks. Cut
out six 5 1/2-inch rounds, using bowl or plate as guide. Transfer to
prepared tartlet pans. Trim edges. Pierce all over with fork. Bake
until light brown, piercing with fork after 5 minutes if bubbles
form, about 10 minutes. Transfer to racks.
Reduce oven temperature to 400F. Combine sugar and corn syrup in heavy
medium saucepan. Stir over medium heat until sugar dissolves. Simmer 3
minutes. Remove from heat. Add butter and spices and stir until butter
melts. Whisk eggs and vanilla in medium bowl. Gradually whisk in hot
syrup.
Place 2 tablespoons raisins in each tart. Divide syrup mixture among
tarts. Bake until filling browns and puffs and top appears dry, about
20 minutes. Transfer racks; cool. Remove tarts from pans. Serve with
frozen yogurt.
Makes 6.
Bon Appetit October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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