It is an obvious error for all to see in those ministers of the Church who make such a wide gulf between their preaching and their living. They will study hard, to preach exactly, and yet study little or not at all to live exactly. All the week long is little enough to study how to speak for two hours; and yet one hour seems too much time to study how to live all the week. They are loath to misplace a word in their sermons; yet they think nothing of misplacing affections, words, and actions in the course of their lives. Oh, how curiously I have heard some men preach, and how carelessly have I seen them live!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	4	Servings

INGREDIENTS

1	lb	Carrots; peeled
1/2	lb	Bacon
		Salt and pepper
2	tb	Flour

INSTRUCTIONS

Slice carrots into pennies. Put in pot, cover with water, and 1/2 teaspoon
salt. Bring to boil and simmer 30 to 40 minutes or until tender. Meanwhile,
fry bacon. Remove bacon from pan; brown flour in grease. Drain carrots,
saving water from carrots. Add approximately 1 1/2 cups water from carrots
to roux, making cream sauce. Add crumbled bacon pieces and mix with drained
carrots. Serve.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998

A Message from our Provider:

“Jesus: Gateway to the supernatural”