Name: Persimmon Gelatin
Ingredients: 3/4 c Persimmons; pureed; 1 tb Unflavored gelatin; 1/3 c Hot water; 1 ts Lemon juice; 2 Egg whites; stiffly beaten

The Lord Jesus Christ is very jealous of your love, O believer. Did he not choose you? He cannot bear that you should choose another. Did he not buy you with his own blood? He cannot endure that you should think you are your own, or that you belong to this world. He loved you with such a love that He could not stop in heaven without you; He would sooner die than that you should perish; He stripped himself to nakedness that He might clothe you with beauty; He bowed his face to shame and spitting that He might lift you up to honor and glory, and He cannot endure that you should love the world, and the things of the world. His love is strong as death towards you, and therefore will be cruel as the grave… He loves you so much that He cannot endure that anything should stand between your heart's love and Him. Be careful Christians, you that are married to Christ; remember, you are married to a jealous husband.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Desserts, Fruits	4	Servings

INGREDIENTS

3/4	c	Persimmons; pureed
1	tb	Unflavored gelatin
1/3	c	Hot water
1	ts	Lemon juice
2		Egg whites; stiffly beaten

INSTRUCTIONS

Recipe by: Time Life Books - Fruits Soften the geatin in 1/4 cup of cold
warer for 5 minutes.
Place the softened gelatin in a large bowl.  Add the hot water and stir
until gelatin dissolves.  Mix in the persimmon puree and lemon juice.
Refrigerate the mixture until it is on the verge of setting, then fold in
the egg whites.  Pour the jelly into sherbet glasses and refrigerate it
until firm and thoroughly chilled - about one more hour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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