There is admittedly a certain tension between the different principles involved in church discipline. On the one hand there is the gentleness of Galatians 6:1, on the other, the severity of Titus 1:13. While we may never be judgmental in our attitudes (Matthew 7:1), we must nevertheless judge among ourselves (1 Corinthians 5:12). Just as we are called to love in a manner that is willing to overlook certain sins (1 Peter 4:8), we must also “exhort one another daily” so that none will be “hardened through the deceitfulness of sin” (Hebrews 3:13). The tension is seen most clearly in that we are to love our brother as Christ loved us (John 13:34-35), yet remain willing to consider him an unbeliever and cast him away if he continues in sin (Matthew 18:17; 1 Corinthians 5:11). We might be tempted to use the word “balance” in describing our desire to manage this tension. But as it is all-too-commonly understood, “balance” means compromise – easing away from convictions and obligations in order not to appear unbalanced or overly zealous. The problem with this understanding is that Scripture never tells Christians to be “balanced” people in this way. On the contrary, we are told to be zealous and fervent, both in our love for one another (Colossians 3:14; 1 Peter 4:8), and in our pursuit of holiness and purity (Titus 2:14; Hebrews 12:14-17).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Desserts, Ices, Vegan	700	Grams

INGREDIENTS

450	g	Granulated sugar
150	ml	Water
1	ts	Vanilla essence
100	g	Desiccated coconut
		Red vegetable colouring

INSTRUCTIONS

First line an 18 cm (7 inch) square tin with nonstick paper.
Put the granulated sugar and water into a medium-sized, heavy-based
saucepan and heat gently, without boiling, until the sugar has
dissolved.
Bring to the boil and let it simmer steadily until the temperature
reaches 120 C (240 F) on a sugar thermometer, or a little of the
syrup dropped into a cup of cold water forms a soft ball.  Remove
from the heat immediately and add the vanilla essence and dessicated
coconut.
Stir the mixture for 5-10 minutes, or until it begins to thicken and
set, then pour half of it into the prepared tin and smooth it level.
Colour the remaining half pale pink with a drop or two of the
colouring, then pour this on top of the white coconut ice, spreading
it to the edges and making sure it's level.  Press it all down quite
firmly with the back of a spoon, and leave it to harden.
Turn the coconut ice out and cut it into squares using a sharp knife.
Rose Elliot's "Vegetarian Christmas"  Posted by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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