[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs		Desserts, Fruits	6	Servings

INGREDIENTS

3	tb	Butter
4	tb	Flour
1 1/2	c	Milk
6		Egg yolks
8		Egg whites
1	pn	Salt
1/8	ts	Cream of tartar
1/2	c	Sugar
1	c	Black cherries, pitted; fresh or canned
2	tb	Cherry liqueur (opt)

INSTRUCTIONS

Preheat oven to 400 F.
Melt the butter and add the flour. Add the milk gradually, stirring with a
wire whisk to make a thick smooth sauce. Remove from the heat and add the
egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt).
Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of
salt and the cream of tartar, until stiff. Fold the cherry sauce into the
beaten egg whites. Spoon into a prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375-F.
Bake for 25 minutes.
May be served with a chocolate sauce.
Source: Souffle Spectaculars by Irena Kirshman (1969)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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