And who and what are ministers themselves? Frail men, fallible, sinning men, exposed to every snare, to temptation in every form; and from the very post of observation they occupy, the fairer mark for the fiery darts of the foe. They are no mean victims the great Adversary is seeking, when he would wound and cripple Christ’s ministers. One such victim is worth more to the kingdom of darkness than a score of common men; and on this very account, the temptations are probably more subtle and severe than those encountered by ordinary Christians. If this subtle Deceiver fails to destroy them, he artfully aims at neutralizing their influence by quenching the fervor of their piety, lulling them into negligence, and doing all in his power to render their work irksome. How perilous the condition of that minister then, whose heart is not encouraged, whose hands are not strengthened, and who is not upheld by the prayers of his people! It is not in his own closet and on his own knees alone that he finds security and comfort and ennobling, humbling and purifying thoughts and joys; but it is when his people also seek them in his behalf that he becomes a better and happier man and a more useful minister of the everlasting gospel.

Gardiner Spring

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	Russian	Candies, And, Desserts	6	Servings

INGREDIENTS

16		Ladyfinger cookies — halved
		Lengthwise
4	lg	Egg yolks
1/2	c	Sugar
1	c	Milk
1		2 " piece
2	ts	Gelatin — softened in
1/4	c	Cold water
1/2	c	Sour cream — chilled
1/2	c	Heavy cream — chilled
1		Raspberry puree
		Vanilla bean

INSTRUCTIONS

Trim 12 of the ladyfinger halves, tapering them slightly at one end.
Arrange these halves, side by side, curved sides down, on the bottom of a 1
quart charlotte mold with the tapered ends meeting in the center. Stand the
remaining ladyfingers, curved side out, side by side around the inside of
the mold; if possible, avoid leaving any open spaces between them.
Beat the egg yolks briefly in a mixing bowl with a whisk or an electric or
rotary mixer.  Stir beating, gradually add the sugar, and continue to beat
until the mixture is thick and pale yellow and runs sluggishly off the
beater when lifted from the bowl. In a small saucepan, warm the milk and
vanilla bean over moderate heat until bubbles appear around the edge of the
pan.. Remove the bean and slowly pour the hot milk into the eggs, beating
constantly.  Cook over low heat, stirring constantly, until the mixture
thickens into a custard heavy enough to coat a spoon. Do not let it boil or
it will curdle.
Off the heat, stir in the softened gelatin.  When it has completely
dissolved, strain the custard through a fine sieve set over a large bowl.
With a whisk or rotary or electric beater, whip together the sour cream and
heavy cream until the mixture forms stiff peaks on the beater when it is
lifted out of the bowl. Fill half a large pot with ice cubes and cover them
with 2 inches of water, set the bowl of custard into the pot and stir the
custard with a metal spoon for at least 5 minutes, or until it is quite
cold and just beginning to thicken to a syrupy consistency. With a rubber
spatula,  gently fold the whipped cream into the custard. Pour the mixture
into the prepared mold, smooth the top with a spatula, cover with plastic
wrap and refrigerate for 4 or 5 hours.
To unmold the charlotte russe, invert a flat serving plate on top of the
mold and serve the dessert with a bowl of the raspberry puree.
Recipe By     : Time-Like Foods of the World Russian Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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