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[How] justification and sanctification…differ... (a) Justification is the reckoning and counting a man to be righteous for the sake of another, even Jesus Christ the Lord. Sanctification is the actual making a man inwardly righteous, though it may be in a very feeble degree. (b) The righteousness we have by our justification is not our own, but the everlasting perfect righteousness of our great Mediator Christ, imputed to us, and made our own by faith. The righteousness we have by sanctification is our own righteousness, imparted, inherent, and wrought in us by the Holy Spirit, but mingled with much infirmity and imperfection. (c) In justification our own works have no place at all, and simple faith in Christ is the one thing needful. In sanctification our own works are of vast importance and God bids us fight, and watch, and pray, and strive, and take pains, and labor. (d) Justification is a finished and complete work, and a man is perfectly justified the moment he believes. Sanctification is an imperfect work, comparatively, and will never be perfected until we reach heaven. (e) Justification admits of no growth or increase: a man is as much justified the hour he first comes to Christ by faith as he will be to all eternity. Sanctification is eminently a progressive work, and admits of continual growth and enlargement so long as a man lives. (f) Justification has special reference to our persons, our standing in God’s sight, and our deliverance from guilt. Sanctification has special reference to our natures, and the moral renewal of our hearts. (g) Justification gives us our title to heaven, and boldness to enter in. Sanctification gives us our meetness for heaven, and prepares us to enjoy it when we dwell there. (h) Justification is the act of God about us, and is not easily discerned by others. Sanctification is the work of God within us, and cannot be hid in its outward manifestation from the eyes of men.
J.C. Ryle

Let the people of God comfort themselves in all cases by this doctrine of the divine decrees; and, amidst whatever befalls them, rest quietly and submissively in the bosom of God, considering that whatever comes or can come to pass, proceeds from the decree of their gracious friend and reconciled Father, who knows what is best for them, and will make all things work together for their good. O what a sweet and pleasant life would ye have under the heaviest pressures of affliction, and what heavenly serenity and tranquility of mind would you enjoy, would you cheerfully acquiesce in the good will and pleasure of God, and embrace every dispensation, how sharp soever it may be, because it is determined and appointed for you by the eternal counsel of His will!
Thomas Boston

    • Apple Batter Cake

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Eggs, Dairy Ckright1 1 servings

    INGREDIENTS

    1 1/2 lb Tart green apples; cored, peeled,
    ; and sliced
    1/4 c Golden raisins; plumped in
    1/4 c Dark rum for at least 30 minutes
    2 tb Melted sweet butter
    1 ts Cinnamon
    1/4 c Softened sweet butter -; (1/2 stick)
    3/4 c Sugar; plus
    2 tb Sugar
    2 lg Eggs; separated
    1 c Flour
    1 ts Baking powder
    1/4 c Milk
    1 pn Salt
    1/2 ts Freshly-grated nutmeg

    INSTRUCTIONS

    Lightly butter cake pan. Toss apples, raisins and any rum, with melted
butter, 1/4 cup of the sugar and cinnamon. The pan should be about 3/4
full. For the batter: With an electric mixer, cream the softened
butter with 3/4 cup sugar until light and fluffy. Beat in the egg
yolks. Combine the flour and the baking powder together and
alternately beat in with milk until just combined. In a separate
bowl, beat egg whites with salt until they form stiff but not dry
peaks. Carefully fold into batter and then pour the batter over the
apples taking care not to deflate. Sprinkle remaining 2 tablespoons
sugar and nutmeg over top. Bake in a preheated 350 degree oven for 35
to 40 minutes or until top is golden and the apple mixture is
bubbling. Cool on a rack and serve warm or at room temperature with a
dollop of sweetened yogurt or creme fraiche. This recipe yields ?
servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9652 broadcast 08-21-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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