All divine names and titles are applied to Him. He is called God, the mighty God, the great God, God over all; Jehovah; Lord; the Lord of lords and the King of kings. All divine attributes are ascribed to Him. He is declared to be omnipresent, omniscient, almighty, and immutable, the same yesterday, today, and forever. He is set forth as the creator and upholder and ruler of the universe. All things were created by Him and for Him; and by Him all things consist. He is the object of worship to all intelligent creatures, even the highest; all the angels (i.e., all creatures between man and God) are commanded to prostrate themselves before Him. He is the object of all the religious sentiments; of reverence, love, faith, and devotion. To Him men and angels are responsible for their character and conduct. He required that men should honour Him as they honoured the Father; that they should exercise the same faith in Him that they do in God. He declares that He and the Father are one; that those who had seen Him had seen the Father also. He calls all men unto Him; promises to forgive their sins; to send them the Holy Spirit; to give them rest and peace; to raise them up at the last day; and to give them eternal life. God is not more, and cannot promise more, or do more than Christ is said to be, to promise, and to do. He has, therefore, been the Christian’s God from the beginning, in all ages and in all places.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish	Cornish	1	servings

INGREDIENTS

1 1/2	lb	Chuck beef; (900gm)
6	oz	Ox kidneys; (170gm)
2	lg	Onions
1	oz	Plain flour; (28gm)
1	pt	Beef stock; (570ml)
		Salt and pepper to taste
10	md	Potatoes
1 1/2	oz	Beef dripping; (43gm)

INSTRUCTIONS

Chop the beef and kidneys up into 1/2in (12mm) cubes. Peel and slice
the onions then place meat and onions in bag with flour and seasoning
and now toss. Melt the dripping in frying pan and when hot tip out
the contents of the bag and cook to seal in the juices. Now add the
stock and allow to simmer slowly. Pour the contents into a baking tin
and add the potatoes which have been halved so that their ends stand
up through the gravy. Bake at 350 degrees F (170 degrees C) for about
2 hours until the top of the potatoes brown. Serve with carrots and
beans.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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