Name: Dandelion Soup
Ingredients: 2 tb Butter; 2 tb Flour; 2 c Milk; 2 c Dandelion flowers; 1/8 ts Celery seed; 1/8 ts Thyme; 1 Bay leaf

I fear that much of our prayer is lost because we do not sufficiently throw our hearts into it. It is possible for us to attend the meeting and all the while be thinking of the home, the infant in the cradle, or the shop, the field, the farm, the factory, the counting-house, the and I know not what beside. Is it any wonder then that prayer halts? The brother who prays may be burning with earnest desire, but his prayer lags because we are not backing it with silent Devour and passionate longing for God’s blessing. Oh! Brethren and sisters, we have often spoiled our prayer meetings thus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Soup	2	Servings

INGREDIENTS

2	tb	Butter
2	tb	Flour
2	c	Milk
2	c	Dandelion flowers
1/8	ts	Celery seed
1/8	ts	Thyme
1		Bay leaf

INSTRUCTIONS

From: kmeade@ids2.idsonline.com (The Meades)
Date: Tue, 16 Apr 1996 17:52:47 -0400
Source: A Kitchen Witch's Cookbook Recipe By
: Janet Morrissey <janetm@MAGNUS1.COM>
Melt butter in a medium saucepan over low heat. stir in the flour to make a
roux. Stir in the milk a little at a time until smooth. Mix in the
dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are
tender, 15-20 minutes.
(The book notes that Oliver Wendall Homes likens the color of dandelion to
"sparks that have leapt from kindling sun's fire.")
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #46
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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