Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs		Salads, La-times	6	Servings

INGREDIENTS

16		Saltine crackers; broken into quarters
1	cn	Whole tomatoes (1-lb can); cut up
1/3	c	Chopped dill pickles
1/3	c	Mayonnaise
		Salt; pepper
1		Hard-cooked egg; diced
		Lettuce cups

INSTRUCTIONS

Place half of crackers in shallow salad bowl. Top with half of tomatoes
with their juice and sprinkle with half of pickles. Spread with half of
mayonnaise and season to taste with salt and pepper. Repeat layers.
Sprinkle with egg and chill 2 hours. Serve in lettuce cups. (C) 1992 The
Los Angeles Times
Posted to MC-Recipe Digest V1 #757 by Nancy Berry <[email protected]> on
Aug 22, 1997

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