The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		New, Superchefs	1	servings

INGREDIENTS

250	ml	Milk; (1/2 pint)
1		Vanilla pod; split and scraped
4		Egg yolks
50	g	Caster sugar; (2oz)
15	g	Plain flour; (1/2oz)
10	g	Corn flour; (1/4oz)
20	g	Soft butter; (3/4oz)
50	g	Caster sugar; (2oz)
150	g	Caster sugar; (5oz)
100	g	Pastry cream; (4oz)
4		Egg whites
1/4		Lemon; juice of
200	g	Prunes; plummed in 4 tbsp
		; of Armagnac (7oz)
		Zest and segments of 2 oranges
4	tb	Clotted cream to serve

INSTRUCTIONS

PASTRY CREAM
TO LINE THE MOULDS
SOUFFLE
PRUNES IN ARMAGNAC
Preheat the oven to 190&deg;C/375&deg;F/gas mark 5.
Bring the milk to the boil with the vanilla pod. Set aside. Cream
together the egg yolks and sugar, then whisk in the flour and
cornflour. Pour approx one third of the hot milk onto the egg, sugar
and flour mixture and whisk until well blended. Add the remaining
milk then return to the stove and bring to the boil whisking
continously. Transfer to a bowl and cover with clingfilm until needed.
Brush inside of the moulds with the softened butter then sprinkle
with the caster sugar and turn the mould to coat evenly and shake off
the excess. Warm the pastry ceam slightly and set aside.
Make a very dark caramel with the 150g of caster sugar, then whisk
half of this quickly into the pastry cream. Beat the egg whites to
soft peaks with the lemon juice then take a third of this and whisk
into the pastry cream/caramel mixture. Gently fold the remainder of
the egg white into this then fill the moulds.
Smooth off the top with a palette knife then using your thumb and
forefinger, make a slight rim between the souffl. and the side of the
mould. Bake the souffl. for 8-10 minutes in the preheated oven and
serve immediately with the oranges and prunes on the side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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