God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
There is one thing which seldom gets weaker through old age – that is, old Adam; he is as strong in his old age as he is in his young age, just as able to lead us astray when our head is covered with grey hairs, as he was in our youth. We have heard it said that growing in grace will make our corruptions less mighty; but I have seen many of God’s aged saints, and asked them the question, and they have said, “No,” their lusts have been essentially as strong, when they have been many years in their Master’s service, as they were at first, although more subdued by the new principle within. So far from becoming weaker, it is my firm belief that sin increases in power.
Be sure that you live not idly, but in some constant business of a lawful calling, so far as you have bodily strength. Idleness is a constant sin, and labour is a duty. Idleness is but the devil’s home for temptation, and for unprofitable, distracting musings. Labour profiteth others and ourselves; both soul and body need it. Six days must thou labour, and must not eat “The bread of idleness.” (Prov. 31:13-27.) God hath made it our duty, and will bless us in His appointed way. I have known grievous, despairing melancholy cured and turned into a life of godly cheerfulness, principally by setting upon constancy and diligence in the business of families and callings.
Ciorba Teraneasca (Rumanian Cabbage Soup with Bacon)
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CATEGORY
CUISINE
TAG
YIELD
Eggs, Dairy
European
Soups/stews, Ethnic
6
Servings
INGREDIENTS
8
oz
Sliced bacon
2
Onions, sliced
2
Green peppers, hulled and chopped
1
Cabbage, cut into slices
Salt and pepper
Several sprigs of dill and savory, chopped
1 1/2
qt
Water
2
Egg yolks
1/2
c
Heavy cream (sweet or sour)
1
tb
Vinegar
INSTRUCTIONS
Your will need a large soup pot. Chop up one slice of bacon, and fry it in
a heavy stewpan until the fat runs. Fry the onions in the fat until they
are golden. Add the peppers and fry them, too. Remove the stewpan from
the heat. Layer the cabbage and the rest of the bacon into the soup pot.
Season between the layers with salt, pepper, and the herbs.
Pour the water over it all and bring to a boil. Turn the heat down and
simmer the soup for 40 to 50 minutes, until the vegetables are tender.
Remove the soup from the heat.
Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in
a ladleful of the hot soup. Whisk well and pour the mixture back into the
soup to thicken and enrich it.
Serve in deep bowls accompanied with fresh bread. This soup is a meal in
itself, and wants only a piece of cheese and fresh fruit to make it
complete.
Serves 6. Time: 20 minutes plus 50 minutes cooking
From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
Cooking Echo, 7/92
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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