Name: Cockle Soup
Ingredients: 48 Cockles; 110 g Butter; 110 g Flour; 900 ml Milk; pn Pepper; pn Nutmeg; 1 tb Double Cream

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

48		Cockles
110	g	Butter
110	g	Flour
900	ml	Milk
	pn	Pepper
	pn	Nutmeg
1	tb	Double Cream

INSTRUCTIONS

1. Scald the cockles in hot water and as they open pick them out of their
shells and put into a large bowl and leave to one side. 2. Put butter in
the stew pan and as it melts add the flour and milk. 3. Add the seasonings
and stir on a medium heat and boil gently for 15 minutes. 4. Remove from
heat and add a generous tablespoon of cream, 5. Put the cockles in a warmed
tureen dish and the pour the liquid and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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