Name: Petits Bateaux Dans la Sauce (Little Boats In
Ingredients: 2 c Flour; 2 ts Cream of tartar; 1 ts Baking soda Salt; 6 tb Lard; 1/2 c Milk; 3 tb Butter; 1 c Molasses Water; or milk; 2 c Brown sugar Water

The sure test of the quality of any supposed change of heart will be found in its permanent effects. Whatever, therefore, may have been our inward experience, whatever joy or sorrow we may have felt, unless we bring forth fruits meet for repentance, our experience will profit us nothing. Repentance is incomplete unless it leads to confession and restitution in cases of injury; unless it causes us to forsake not merely outward sins, which others notice, but those which lie concealed in the heart; unless it makes us choose the service of God and live not for ourselves but for Him. There is no duty, which is either more obvious in itself, or more frequently asserted in the Word of God, than that of repentance.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	1	Servings

INGREDIENTS

2	c	Flour
2	ts	Cream of tartar
1	ts	Baking soda Salt
6	tb	Lard
1/2	c	Milk
3	tb	Butter
1	c	Molasses Water; or milk
2	c	Brown sugar Water

INSTRUCTIONS

CRUST
SAUCE
Mix the dry ingredients. Blend in the lard to form a coarse mixture.
Gradually add milk until the dough is smooth but not too sticky. Roll the
dough until it is 1/4 inch thick. Cut the dough into 4"X2" rectangles.
Pinch together the ends to form shapes resembling small boats. Put the
ingredients for the sauce in a casserole dish, place it in the oven set at
350F and bring to a gentle boil. Put the "little boats" in the sauce in a
casserole dish, and bake at 350F for about 30 minutes. To serve, remove the
pastries from the casserole dish & cover with the sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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