A certain individual said to (Asahel Nettelton): “I cannot get along with the doctrine of election.” “Then,” said Nettleton, “get along without it. You are at liberty to get to heaven the easiest way you can. Whether the doctrine of election is true or not, it is true that you must repent, and believe, and love God. Now, what we tell you is, that such is the wickedness of your heart, that you never will do these things unless God has determined to renew your heart. If you do not believe that your heart is so wicked, make it manifest by complying with the terms of salvation. Why do you stand caviling with the doctrine of election? Suppose you should prove it to be false, what have you gained? You must repent and believe in Christ after all. Why do you not immediately comply with these terms of the gospel? When you have done this, without the aids of the divine grace, it will be soon enough to oppose the doctrine of election. Until you shall have done this, we shall still believe that the doctrine of election lies at the foundation of all hope in your case.”

Andrew Bonar

CATEGORY	CUISINE	TAG	YIELD
		Holidays, Candies, Easter	6	Servings

INGREDIENTS

1 1/3	c	Hot water
4	c	Granulated cane sugar
1/2	c	Light corn syrup
3	oz	Unsweetened chocolate, chopd
2	tb	Butter
		Chocolate compound coating

INSTRUCTIONS

Stir hot water, sugar and corn syrup together in three quart heavy
saucepan. Place over high heat and stir constantly until all sugar crystals
are dissolved. Wash down sides of pan with pastry brush dipped in hot
water. Clip on thermometer and continue cooking without stirring until
temperature reaches 240, washing down sides twice more as mixture cooks.
Remove from heat. Entire cooking process takes about 12 minutes. As soon as
bubbles subside, pour mixture onto marble slab or cookie sheet. Allow to
cool, undisturbed, until fondant holds the imprint of your finger and feels
lukewarm, about eight minutes. Cut butter in small pieces and scatter over
surface. Pour melted chocolate over fondant. Work the fondant with a
scraper, lifting it up from all sides and keeping the mass in constant
motion. When the fondant is stiff enough to hold the scraper staight up, it
is finished. Knead briefly and place the ball of fondant in a container.
Cover with a damp cloth, then cover the container. Get out as needed and
knead a little before using. Shape into egg shapes and dip in chocolate
coating or real chocolate. From Sweet Thing @5211 March 1994
Posted to MM-Recipes Digest  by "Chat Cat" <maintech@ne.infi.net> on Mar
26, 98

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