When thou prayest before others, observe on what thou bestowest thy chief care and zeal, whether in the externals or internals of prayer, that which is exposed to the eye and ear of men, or that which should be prepared for the eye and ear of God; the devout posture of thy body, or the inward devotion of thy soul; the pomp of thy words or the power of thy faith; the agitation of thy bodily spirits in the vehemency of thy voice, or the fervency of thy spirit in heartbreaking affections. These inward workings of the soul in prayer, are the very soul of prayer.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
Dairy		Soups	60	Servings

INGREDIENTS

30	cn	Minced clams (6-1/2 oz each)
8	c	Diced onions
1 1/2	lb	Butter or margarine
2	c	All-purpose flour
3	qt	Milk
3	bn	Celery, sliced
3	c	Minced fresh parsley
12	lb	Potatoes, peeled and cubed
3	lb	Sharp cheddar cheese, shredded
		Salt & pepper to taste

INSTRUCTIONS

Drain and rinse clams, reserving juice; set aside. In a large kettle, saute
onions in butter until tender. Add flour; stir to form a smooth paste.
Gradually add the milk, stirring constantly until slightly thickened (do
not boil). Add celery, parsley and potatoes and cook until tender, about 45
minutes. Add the clams and cheese; cook until cheese is melted and soup is
heated through. Add reserved clam juice and salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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