There may be circumstances in your earthly lot which at this moment are peculiarly trying. You look around and wonder how this or that circumstance will terminate. At present it looks very dark-clouds and mists hang over it, and you fear lest these clouds may break, not in showers upon your head, but burst forth in the lightning flash and the thunder stroke! But all things are put in subjection under Christ's feet! That which you dread cannot take place except by His sovereign will-nor can it move any further except by His supreme disposal. Then make yourself quiet. He will not allow you to be harmed. That frowning providence shall only execute His sovereign purposes, and it shall be among those all things which, according to His promise, shall work together for your good. None of our trials come upon us by chance! They are all appointed in weight and measure-are all designed to fulfill a certain end. And however painful they may at present be, yet they are intended for your good. When the trial comes upon you, what a help it would be for you if you could view it thus, “This trial is sent for my good. It does not spring out of the dust. The Lord Himself is the supreme disposer of it. It is very painful to bear; but let me believe that He has appointed me this peculiar trial, along with every other circumstance. He will bring about His own will therein, and either remove the trial, or give me patience under it, and submission to it.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Bread	4	Servings

INGREDIENTS

1	lg	Egg
2		Egg whites
1/4	c	Skim milk
1/2	ts	Vanilla extract
1/2	ts	Ground cinnamon
1/8	ts	Ground nutmeg
8	sl	(1-inch-thick) diagonally cut French or Italian bread
		Cinnamon sugar and reduced-
		Calorie maple syrup; optional

INSTRUCTIONS

1. In a shallow bowl, using a wire whisk or a fork, beat the egg and egg
whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg.  Beat
well; set aside.
2. Preheat the oven to 200 degrees.  Lightly spray a large nonstick skillet
with vegetable cooking spray; heat over medium heat. Dip 4 of the bread
slices into the egg mixture, turning to coat and draining excess back into
the dish.
3. Place bread slices in prepared skillet. Cook until golden brown, turning
once, about 1-2 minutes per side.
4. Transfer cooked slices to a plate; keep warm in oven. Dip remaining
slices in egg mixture; cook as directed. Spray skillet with vegetable
cooking spray as needed.
5. Divide French toast among serving plates. Sprinkle lightly with cinnamon
sugar and top with maple syrup. Serve immediately. VARIATION: For puffy
French toast, prepare egg mixture in a large, shallow glass dish. Add bread
slices, turning to coat. Cover and refrigerate overnight. Cook and serve as
directed.
FROM "HEALTHY MEALS IN MINUTES"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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