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Convince them what a contradiction it is to be a Christian, and yet to refuse to learn; for what is a Christian but a disciple of Christ? And how can he be a disciple of Christ, that refuses to be taught by Him. And he that refuses to be taught by his ministers, refuses to be taught by Him; for Christ will not come down from heaven again to teach them by His own mouth, but has appointed His ministers to keep school and teach them under Him. To say, therefore, that they will not be taught by His ministers, is to say, they will not be taught by Christ; and that is to say, they will not be His disciples, or no Christians.
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    • Cheese Souffle

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    CATEGORY CUISINE TAG YIELD
    Eggs, Dairy Eggs, Cheese, Syd’s book 2 Servings

    INGREDIENTS

    2 lg Eggs
    1 1/2 tb Butter
    1 1/2 tb All-Purpose Flour
    1/4 ts Dry Mustard
    1/2 c Milk
    1/2 c Grated Cheddar Cheese
    1 tb Grated Parmesan Cheese
    ds Salt

    INSTRUCTIONS

    Separate egg yolks from whites, putting whites into a small deep bowl and
yolks into a medium sized bowl.  Beat yolks slightly.  Grease and flour a 1
quart casserole or other baking dish.  Melt the butter, remove from heat
and stir in flour and mustard.  When smooth stir in milk.  Cook, stirring
constantly until mixture comes to a full boil.  Beat yolks while adding
sauce in a thin stream.  Stir in cheeses.  Heat oven to 375°F.  Beat egg
whites and salt with an electric mixed until peaks hold when beater is
lifted.  Stir in a heaping tablespoon of the beaten whites into the yolk
mixture, then carefully fold in the remaining whites.  Pour into prepared
baking dish and smooth the surface.  Bake at 375°F for 10 to 15 minutes for
a shallow dish and 20 to 25 minutes for a casserole, until souffle. is
puffed and browned.  Serve immediately.  From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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