“Growth in grace” pleases God. It may seem a wonderful thing, no doubt, that anything done by such creatures as we are can give pleasure to the Most High God. But so it is. The Scripture speaks of walking so as to “please God.” The Scripture says there are sacrifices with which “God is well-pleased.” (1 Thes. 4:1; Heb. 13:16.) The husbandman loves to see the plants on which he has bestowed labor flourishing and bearing fruit. It cannot but disappoint and grieve him to see them stunted and standing still. Now what does our Lord Himself say? “I am the true vine, and my Father is the husbandman.” - “Herein is my Father glorified, that you bear much fruit; so shall ye be my disciples.” (John 15:1, 8.) The Lord takes pleasure in all His people - but specially in those that grow.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Candies, Mexican	6	Servings

INGREDIENTS

2	qt	Milk
3	c	Sugar
1/4	ts	Soda
		Small piece stick cinnamon

INSTRUCTIONS

Combine 1 quart of the milk in a saucepan with the sugar, and cook over a
low heat, stirring from time to time, until the mixture turns golden.
Meanwhile, stir the soda into the remaining quart of milk in a saucepan.
Add the cinnamon stick, and bring to a boil. Discard the cinnamon. Add the
hot milk to the caramel mixture very gradually, stirring constantly. When
all the milk in incorporated, place over a low heat, and cook very slowly
until the mixture is thick.  Cool slightly; then pour into a glass serving
bowl, and chill.
Variations:  Cajeta Envinada (Milk candy with wine): Follow the directions
for Cajeta de Leche, omitting the cinnamon. When it is just about cooked,
stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking
until the wine has been absorbed.
Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize
1/4 cup whole, blanched almonds in an electric blender. Combine with the
milk and soda, omit the cinnamon, and bring to a boil. Then add to the
caramel mixture as directed in the recipe for Cajeta de Leche. When almost
cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue
cooking until the wine has been absorbed.
From: The Complete Book of Mexican Cooking Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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