Name: Pickled Eggs #2
Ingredients: 15 -(up to); 18 Hard-cooked eggs; 3 c White vinegar; 1 c Water; 1 ts Salt; Pickling spices; if desired

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pickles	15	Servings

INGREDIENTS

15		-(up to)
18		Hard-cooked eggs
3	c	White vinegar
1	c	Water
1	ts	Salt
		Pickling spices; if desired

INSTRUCTIONS

Carefully shell eggs. Bring vinegar, water, salt, and spices (if desired)
to boiling point. Place eggs in hot sterilized jars and cover with boiling
liquid. Seal immediately.  To pickle eggs with beet vinegar, drain liquid
from jars of pickled beets and use this instead of vinegar and water in
recipe. Yield: about 2 quarts.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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