Name: Kichel
Ingredients: 4 X-Large eggs; 3/4 c Oil; 3/4 c Sugar; About 500 grams self raising flour

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

4		X-Large eggs
3/4	c	Oil
3/4	c	Sugar
		About 500 grams self raising flour

INSTRUCTIONS

Beat eggs, oil and sugar together very well. Add flour slowly to make soft
dough.
Let stand for 20 mins covered.
Flour board very well and take small pieces of dough and roll them very
thin. I use a large biscuit cutter to cut them otherwise they can be cut
diamond shaped. Prick them with a fork, brush with oil and sprinkle with
sugar.
Bake at 210 until slightly browned. This takes about 5 minutes and they
have to be watched as they burn very easily.
Remove from cooler and bake the next lot keeping the oven hot all the time.
I actually use 2 cooling trays.
Posted to JEWISH-FOOD digest by "SIDNEY bagg" <valsid@global.co.za> on Sep
24, 1998, converted by MM_Buster v2.0l.

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