Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		New text im, Cooking liv	1	Servings

INGREDIENTS

1/2	c	Minced shallot
1/2	c	Minced celery plus
3	tb	Chopped celery leaves
1/4	c	Unsalted butter
3	tb	All-purpose flour
32		Shucked oysters, reserving 1 1/4 cups of the liquor, strained
1/4	c	Milk
1/4	c	Heavy cream
2	ts	Worcestershire sauce
1	ts	Ground celery seeds
1/4	ts	Cayenne, or to taste
8		Squares of corn bread, split, toasted, and

INSTRUCTIONS

In a large heavy saucepan cook the shallots and the minced celery in the
butter over moderate heat, stirring, until the vegetables are softened, add
the flour, and cook the mixture over moderately lo w heat, stirring, for 3
minutes. Stir in the reserved oyster liquor, milk, and cream, bring the
mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir
in the Worcestershire sauce, celery seeds, cayenne, o ysters, and salt to
taste, simmer the mixture for 1 to 2 minutes, or until the edges of the
oysters curl, and stir in the celery leaves.
Arrange a bottom half of a corn bread square on each of 8 heated plates,
spoon the creamed oysters over the bottom halves, and top them with the
remaining halves.
Yield: 8 servings as a first cours
NOTES : (Recipes courtesy of Gourmet Magazine
Posted to MC-Recipe Digest V1 #325
Recipe by: COOKING LIVE SHOW #CL8764
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Sun, 1 Dec 1996 14:39:48 -0500

A Message from our Provider:

“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””