Name: Pickled Eggs
Ingredients: 12 Eggs; 1 tb Salt; 2 c White Vinegar; 1 c Cold Water; 1 tb Mixed Whole Spices (In Bag)

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheese/eggs, Appetizers, Condiments, Jams	12	Servings

INGREDIENTS

12		Eggs
1	tb	Salt
2	c	White Vinegar
1	c	Cold Water
1	tb	Mixed Whole Spices (In Bag)

INSTRUCTIONS

Put eggs and salt in cold water and bring to the boil. Shut off heat; let
satnd for five minutes. Drain. Place eggs in cold water and peel,(keep the
water running while peeling the eggs). Let eggs stand until cold. Mix
together the remaining ingredients. Let boil and then cool. Make sure eggs
and vinegar are cold before putting in jars. Leave 24 hours before eating
pickled eggs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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