If a church is to be what it ought to be for the purposes of God, we must train it in the holy art of prayer. Churches without prayer-meetings are grievously common. Even if there were only one such, it would be one to weep over. In many churches the prayer-meeting is only the skeleton of a gathering: the form is kept up, but the people do not come. There is no interest, no power, in connection with the meeting. Oh, my brothers, let it not be so with you! Do train the people to continually meet together for prayer. Rouse them to incessant supplication. There is a holy art in it. Study to show yourselves approved by the prayerfulness of your people. If you pray yourself, you will want them to pray with you; and when they begin to pray with you, and for you, and for the work of the Lord, they will want more prayer themselves, and the appetite will grow. Believe me, if a church does not pray, it is dead. Instead of putting united prayer last, put it first. Everything will hinge upon the power of prayer in the church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads	14	Servings

INGREDIENTS

1 1/4	c	White flour
3/4	c	Yellow cornmeal
2	ts	Baking powder
1/4	ts	Baking soda
1/8	ts	Freshly ground pepper
1 3/4	ts	Minced fresh sage
4	tb	Margarine or veg. oil
2/3	c	Apple juice (or more)
1		Egg white; lightly beaten
14	sm	Fresh sage leaves OR VERY SMALL sage leaves

INSTRUCTIONS

Combine first 6 ingredients in a medium bowl; cut in margarine with pastry
blender or two knives until pieces are the size of peas. With a fork,
lightly stir in 2/3 cup of juice until dough is moistened and pulls away
from sides of bowl. If it seems to dry, add a bit more apple juice. Dump
dough onto lightly floured board and roll lightly to 3/4-inch thickness.
Fold in thirds, roll lightly, and fold in thirds again. Roll out to
1/2-inch thickness. Cut into rounds with 1 1/2-inch or 2-inch cookie
cutter. Gather cuttings, reroll lightly, and cut more biscuits. Place
biscuits, touching, on a cookie sheet.
Dip each sage leaf lightly in the egg white and place one on top of each
biscuit. Bake at 425~ F 12 minutes or until lightly browned.
Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced
pieces of turkey or with turkey salad.
Fm: Michael Aichlmayr/Staff 71660,3540
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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