Look for the ones who are poor in spirit; who mourn their sin; who aren’t entitled, always insisting on their own way, but are meek; who are sick to death of sin and all its nonsense and so hunger and thirst for righteousness like it is water. When you find people like that, make sure they know who Jesus is. Make sure Jesus is the one who fills their impoverished spirit, who has forgiven their sins, who receives their life and worship, and whose righteousness they depend upon and pursue. When you find such people, tell them to join!

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Chicago	Soups/stews, Fruits	6	Servings

INGREDIENTS

1	tb	Flour
1	qt	Buttermilk
1/2	c	Raisins
1		Cinnamon stick
		Sugar to taste
1	c	Heavy cream, whipped

INSTRUCTIONS

Moisten flour with 1 tablespoon of buttermilk and bring remaining
buttermilk to boiling point.  Add flour and stir well; add raisins and
small stick of cinnamon. Cook until raisins become soft. When ready to
serve, sweeten soup with sugar to taste and add whipped cream. If
preferred, the sugar may be beatedn with 2 egg yolks and added to soup just
before serving.
Variations:  Use dried apricots or prunes instead of raisins. Fresh
fruits or berries are good in this soup, particularly red or black
raspberries, blackberries, peaches or plums. Add to soup and cook as above.
From The United States Regional Cookbook copyright 1947 by the Culinary
Arts Institute, Chicago.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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