Biblical understanding of the Lord’s Supper: 1. An act of obedience. a. “Do this in remembrance of Me” – I Cor. 11:24. b. An ordinance of the Church, ordained by Jesus as obedient act of remembrance. 2. An act of identification. a. “Eat the Lord’s Supper” - I Cor. 11:20. b. Jesus hosts the Supper for those who know Him and are identified with Him. 3. An act of covenant. a. “This cup is the new covenant in My blood” – I Cor. 11:25. b. New arrangement between God and men in Jesus Christ. 4. An act of participation. a. “Communion in the blood and body of Jesus” – I Cor. 10:16. b. Unified in “common union” of fellowship around Jesus Christ. 5. An act of thanksgiving. a. “When He had given thanks He broke bread” – I Cor. 11:24. b. Eucharist is transliteration of Greek “to give thanks.” 6. An act of representation. a. “This is My body...this is My blood” – I Cor. 11:24, 25. b. Must avoid crass materialistic literalism. 7. An act of commemoration. a. “Do this in remembrance of Me” – I Cor. 11:24. b. A memorial observance. 8. An act of examination. a. “Let a man examine himself, and so let him eat” – I Cor. 11:28. b. Self-examination . 9. An act of proclamation. a. “As oft as you eat...you proclaim the Lord’s death” – I Cor. 11:26. b. We proclaim that we are believers in the efficacy of Christ’s death, resurrection and life. 10. An act of anticipation. a. “You proclaim the Lord’s death until He comes” – I Cor. 11:26. b. Expectation of the consummation of Jesus’ work.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Dairy	Scottish	Dessert	4	Servings

INGREDIENTS

1/2	pt	Double cream
8	oz	Blackcurrant jam
1/2	c	Medium oatmeal
1	ds	Creme de cassis (optional)

INSTRUCTIONS

From: Kemp Anderson <kemp@gcft.demon.co.uk>
Date: 4 Jun 1995 07:36:29 -0600
This is a variation of the traditional Scottish dessert, often served at
Harvest festivals. The secret of the dish is not to sweeten the cream but
to allow the toasted oatmeal to develop a nutty flavour, making a beautiful
contrast with the jam. Serves 4.
Melt the jam mixed with creme de cassis over a medium heat, adding extra
whole berries if you like. Toast the oatmeat under a slow grill making sure
the oatmeal doesn't brown - just let the flavour mature.
Add half the toasted oatmeal to the cream and whip to a full consistancy.
Pour the jam into wine glasses and fill with the cream mixture. Sprinkle
the rest of the oatmeal on top. The jam should still be warm when the dish
is served, contrasting with the cream.
Serve with shortbread then sit back and smile smugly at guests'
compliments.
Variations : any harvest fruit instead of blackcurrant. To accent the nutty
flavour of the toasted oatmeal, add crushed hazelnuts.
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/DESSERTS
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