Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		All newly t, Vegetables	12	Servings

INGREDIENTS

4	c	Winter squash; pureed
1	c	Flour
1 1/2	ts	Baking powder
1/2	ts	Baking soda
1	pn	Salt
1/4	ts	Pepper
1/2	ts	Ginger
1/2	ts	Nutmeg
1/4	ts	Allspice
1/4	ts	Cayenne pepper
2		Egg whites
2	ts	Unsalted butter
1 1/2	c	Buttermilk
3	tb	Chives
1	tb	Olive oil

INSTRUCTIONS

Combine all the dry ingredients and set aside. In large mixing bowl,
combine egg whites and squash until thoroughly mixed. Add softened butter.
Stir in 1/3 of the dry ingredients and 1/2 cup of buttermilk. Continue
adding dry ingredients and buttermilk until it is all thoroughly mixed into
the water. Add chives. Chill batter in refrigerator for 30 minutes. Heat
oil in skillet. Form "cakes" out of squash batter and saute until evenly
browned on both sides. Serve immediately. Makes 12 cakes.
Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #682 by
L979@aol.com on Jul 21, 1997

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