Five reasons why I believe expository preaching is superior to all other styles: 1. Expository preaching models and teaches the congregation how to read and study the Bible for themselves. Most Christians will mimic (in a good sense) the model they see and hear week in and week out in the pulpit. The way they see and hear their pastor approach and handle and proclaim the Scriptures will become, often unconsciously, the way they do so in their own study and devotional life. 2. Expository preaching is the most effective way to teach the content of the Bible. Exposition unpacks for people both the broad sweep of God?s activity in redemptive history and the particular principles and truths of theology so essential for growth in Christ. 3. Expository preaching is the most effective way for the preacher to learn the content of the Bible. The sort of preparatory study essential to preach expositionally enhances the preacher?s growth in the knowledge of the Word in a way that other forms of preaching do not. When one is compelled to preach systematically through a book of the Bible, the preacher finds that he must address a greater number of issues and problems than would otherwise readily spring to mind. 4. Expository preaching is a check against hobby-horse preaching. That is to say, preaching verse-by-verse through a book of the Bible guards the preacher from obsessive preoccupation with his own cherished themes, which are all too often remote from either the interests or needs of the congregation. 5. Expository preaching insures that the people of God will be fed a full, well-balanced diet of the Word of God. The Scriptures are such that consistent exposition will yield teaching on the full range of theological issues, ethics (both individual and corporate), family obligations, social responsibility, etc.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Low-cal	16	Servings

INGREDIENTS

1 1/2	c	Egg whites (10-12 eggs)
1	c	Sifted flour
1 1/2	c	Sifted confectioners sugar
3	tb	Unsweetened cocoa
1/2	ts	Cinnamon
1 1/2	ts	Cream of tartar
1	ts	Vanilla
1	c	Sugar

INSTRUCTIONS

FROM: LINDA FIELDS
CYBEREALM BBS 315-786-11
1. Bring egg whites to room temperature, about 1 hour. 2. Meanwhile, sift
flour, cocoa, powdered sugar, and cinnamon together three times. Set aside.
3. In a large mixer bowl, beat the egg whites, cream of tartar, and vanilla
with an electric mixer on medium speed until soft peaks form. Gradually add
the sugar, 2 Tablespoons at a time, beating on high speed until stiff peaks
form. Transfer to a larger bowl if needed. 4. Sift about 1/4th of the flour
mixture over the beaten egg whites. Fold in gently. Repeat, folding in the
remaining flour mixture in fourths. 5. Pour into ungreased 10 inch tube
pan. Bake on the lowest rack in the oven at 350F for 40-45 minutes or until
the top springs back when touched. 6. Immediately invert cake (leave in
pan); cool thoroughly. Loosen sides of cake from pan; remove.
Makes 16 slices.
Nutritional info: Per serving: 117 calories, 3 gm protein, 27 gm
carbohydrate, 0 gm fat, 0 mg cholesterol, 39 mg sodium, 41 mg potassium.
Source: Better Homes and Gardens New Dieter's Cookbook Typed in MM format
by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-11
Typists' note: This is GOOD!!!!!!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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