As a philosophical idea, God’s decreeing of a thing has dominance over His seeing a thing beforehand. Even though…the word foreknowledge is more than pre-sight, we nonetheless cannot disregard the verity that God sees all things beforehand. Thus God’s seeing all things has forever been a reality to Him, and God’s determining all things has also been forever. These two have had eternal origins. As long as He has decreed, He has known; and as long as He has known, He has decreed. So, in one sense, we cannot put one philosophical idea ahead of the other in terms of time. Yet we can put one above the other in terms of dominance. If God has seen and determined at the same time, we cannot make His decreeing subservient to His knowing. The reason one is preceding the other in terms of force (not time) is that determination is a willful act of God, whereas seeing is a passive act. God cannot help but see all, but He wills to decree. Therefore what He determines, He sees; and what He sees, is determined. The force of decreeing a thing dominates the seeing.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs		Dessert	8	Servings

INGREDIENTS

1	c	Semisweet chocolate chips
4	tb	Strong coffee
4		Egg yolks
3/4	c	Sugar
1/4	c	Orange liqueur
1 1/2		Stick softened unsalted butter (not margarine)
4		Egg whites; room temperature
1	pn	Salt
2	tb	Sugar

INSTRUCTIONS

From: beck4@pipeline.com (Eileen & Bob Holze)
Date: Sun, 28 Apr 1996 06:08:11 -0400
Combine chocolate and coffee in double boiler over almost-simmering water.
Stir till chocolate begins to melt, then go to next step.  Beat egg yolks
while gradually adding sugar. Beat 2 or 3 minutes till mixture is thick,
pale, and forms a slowly dissolving ribbon when beater is lifted. Beat in
the liqueur. Set mixing bowl in a pan of almost-simmering water. Beat at
moderate speed till warm and foamy. Remove from heat and beat till cool.
Stir chocolate till smooth, gradually beat in butter. Beat this mixture
into the yolk mixture, set aside.
Beat egg whites slowly till they begin to foam, add salt. Increase speed
gradually to fast. Beat till soft peaks are formed. Sprinkle in sugar and
beat till stiff peaks are formed. Stir one fourth of the egg whites into
the chocolate. Scoop the rest on top and *delicately* fold them in.
Immediately turn the mousse into a serving bowl, lightly oiled metal mold,
or individual cups. Cover and chill overnight. Serve with whipped cream if
desired.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #62
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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