In books for spiritual edification, much depends upon the manner in which they are read. If taken up carelessly and read in a light mood, they are likely to do little good. The attention will not be fixed, nor the heart engaged, nor the conscience awakened. You must be somewhere alone with God – where you can have leisure and opportunity to commune with your own heart and with Him – where you can pause, reflect, and pray, unobserved by a single fellow-creature – where you can stop, examine, meditate, and it may be, weep. Before you read another chapter, put down the volume, fall upon your knees and agonize in prayer, that the perusal may be blessed to your soul. Take the book with you into your closet. Read it in your most serious hours, in your greatest privacy, and in the most solemn manner.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Appetizers, Seafood	8	Servings

INGREDIENTS

INSTRUCTIONS

2 ea 1-lb Eggplants                      1 ea Egg 5 ea French bread, medium
slices         2 tb Butter 4 tb Butter 2 tb Minced onion 2 md Onions,
chopped                     2 tb Flour 6 ea Scallions or green onions 1/2 c
Scalded milk Chopped                             1 ds White pepper 3/4 lb
Shrimp
1 ds Nutmeg
Boil eggplant until tender, approximately 30 minutes. Peel; cut in half;
remove seeds and chop finely.  Wet bread; let stand. Saute both kinds of
onions in butter until clear. Add chopped raw shrimp and simmer about 10
minutes.  Squeeze moisture out of bread and chop. Add bread to shrimp
mixture and cook a few minutes. Add chopped eggplant, salt and pepper to
taste, and 1 slightly beaten egg. Prepare sauce by cooking onion in butter
until soft.  Blend in flour. Add milk. Stir till thick. Remove from heat.
Add seasoning. Blend sauce into shrimp-eggplant mixture. Spoon into shell
and bake at 350 F until lightly brown. Sprinkle with parsley.

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”