Answer not a fool according to his folly, lest thou also be like unto him. Answer a fool according to his folly, lest he be wise in his own conceit ( Proverbs 26:4-5 , KJV)... Both statements are true, and are to be taken seriously. In the first proverb, we are taught that we ought not respond to a fool on his level, we ought not to allow ourselves to be brought down to the level of a fool by answering him as foolishly as he has spoken. On the other hand, we are to answer the fool in a way that gives him no dignity, no satisfaction, lest he take himself too seriously. A fool is to be deal with as a fool, but we should not be made fools also in the process.

Bob Deffinbaugh

CATEGORY	CUISINE	TAG	YIELD
		Jelly, Alcohol	4	Half-pints

INGREDIENTS

2	c	Champagne; very good
1	ts	Lemon juice
2	tb	Pectin, powdered
3	c	Sugar

INSTRUCTIONS

Place champagne, lemon juice, and powdered pectin in heavy saucepan over
high heat. Cook, stirring constantly, until mixture comes to a boil.
Immediately add sugar. Cook, stirring constantly, until mixture reaches a
full, rolling boil. Immediately remove from heat, skim off foam with metal
spoon, and pour into hot sterilized jars. Vacuum seal (hot water bath
method, or can be refrigerated up to 6 weeks).
Notes: A wonderful bite to spread on tea breads, scones, or biscuits.
A superb coating on white or pound cake, to be covered with a bittersweet
chocolate glaze. Or try it as a glaze on broiled fruits for a brunch treat.
(My notes: this would be a good substitute for the apple jelly called for
as a glaze on fruit tarts & other fruit desserts. Try Domaine Ste-Michelle
for the champagne-method sparkling wine--at about $6/750 ml bottle it's a
real bargain--and wonderful to drink as well).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Krebs
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Paradise~Manifest
<ausetkmt@concentric.net> on Aug 6, 1997

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