It is true that a fisherman may fish and never catch any fish, but, if so, he is not much of a fisherman. And so, if there were no souls saved when I preached, perhaps I might find some way of satisfying my conscience, but I don’t know what it is yet. If my hearers are not converted, I feel like I have wasted my time; I have lost the exercise of brain and heart. I feel as if I lost my hope and lost my life, unless I find for my Lord some of His blood-bought ones.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs	Dutch	Penndutch, Soups	1	Servings

INGREDIENTS

12		Corn
4		Egg, hard boiled
1/2	c	Butter
1	tb	Flour
1	ts	Parsley, minced

INSTRUCTIONS

Grate the corn off six ears. Cover this with cold water and bring to a boil
cooking about 3/4 hour. Cut the corn from the other six ears and combine
with the grated corn. Mash the egg yolks and mix with the flour and butter.
Slowly add the water in which the cobs have cooked and mix well. Add corn
and the parsley and, if mixture is too thick, add enough milk to make of
right consistency. Bring to a boil and cook for 5 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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