Cream For Fruit – We Love God!

We are to fear Him: that is, in other words, we are to cherish an awful sense of His infinite grandeur and excellence, corresponding to the revelation He has made of these in His works and Word, inducing a conviction that His favor is the greatest of all blessings, and His disapprobation (disapproval) the greatest of all evils, and manifesting itself in leading us practically to seek His favor as the chief good we can enjoy, and avoid His disapprobation as the most tremendous evil we can be subjected to. Such is the fear which the Christian man ought to cherish and manifest towards God.

John Brown

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs		Desserts, Fruits	1	Servings

INGREDIENTS

1 1/2	c	Sweet milk
2		Egg whites
1	T	Sugar
		Butter size of a nutmeg
1	t	Cornstarch

INSTRUCTIONS

This recipe is an excellent substitute for pur cream, to be eaten on
freh berries and fruit.  Heat one cup of milk until boiling.  Beat
whites of two eggs together  with sugar, butter and then add half a
cupful of cold milk and a  teaspoonful of cornstarch; stir well
together until very light and  smooth, then add it to the boiling milk.
Cook until it thickens --  IT MUST NOT BOIL--. Set aside to cool.  It
should be of the  consistency of real fresh cream. Serve in a creamer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: right way, only truth, best life.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1567 Calories From Fat: 352 Total Fat: 40g Cholesterol: 156.1mg Sodium: 694.2mg Potassium: 1812.1mg Carbohydrates: 265.2g Fiber: <1g Sugar: 262.7g Protein: 43.6g