God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
God never pursues His glory at the expense of the good of His people, nor does He ever seek our good at the expense of His glory. He has designed His eternal purpose so that His glory and our good are inextricably bound together. What comfort and encouragement this should be to us. If we are going to learn to trust God in adversity, we must believe that just as certainly as God will allow nothing to subvert His glory, so He will allow nothing to spoil the good He is working out in us and for us.
Worldliness in the church is the number one enemy, and that comes in when we have unspiritual people, and we have unspiritual people too often because they are nominal Christians. They have the language, they have the outward, but they don’t have the power. So, Paul's words: 'The kingdom of God is not in word but in power.' That whole school of Edwards and Alexander and so on — they believed in the power of religion. You know, men candidating for the ministry, and the minister saying, 'Can he pray down the Holy Spirit?' Imagine that question today. Can a man pray down the Holy Spirit? It’s not perhaps exactly the sentence we would say is completely correct, but you know what they meant... When those men prayed, the Holy Spirit did come down.
Mix gingersnap crumbs and butter; press over bottom and side of 10-inch pie
pan. Bake at 300 for 5 minutes; chill. Soften gelatin in water; set aside.
Mix salt, cornstarch and 1/2 cup sugar in heavy saucepan; stir in milk.
Cook, stirring constantly, over low heat until mixture thickens and boils 3
minutes. Beat egg yolks in a small bowl; stir in a generous 1/2 cup of the
cornstarch mix, then stir back in pan. Heat, stirring just 1 minute. Remove
from heat and stir in gelatin until dissolved. Strain into a 4 cup measure,
then spoon 1 cup into the pan; blend in chocolate and vanilla. Pour into
chilled crust and chill. Stir rum into remaining custard; set into pan of
ice and water; chill at room temperature and stir until custard mounds
slightly on spoon. While custard chills, beat egg whites and tartar until
foamy white and double in volume. Beat in remaining 1/2 cup sugar, a bit at
a time, until meringue forms soft peaks. Set bowl of meringue in ice water.
Fold in chilled custard until fluffy-thick. Spoon over chocolate layers.
Chill 2 hours or until firm. Top with whipped cream. To deco- rate with
chocolate, shave thin strips from square of semi-sweet chocolate with
vegetable parer. (This recipe is a bit of trouble, but guaranteed to
please.)
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Everything else will fade”
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