Name: Scheiterhaufen (Log Pyre)
Ingredients: 6 Sliced rolls or an equivalent amount of sliced; White [French] bread; 4 tb Sugar; 3 To 4 eggs; 1 ts (heaped) cinnamon; 125 g Raisins and sultanas (4 1/2 oz); 1/4 l Milk (1 cup plus 1 Tbsp); 1 ds Salt; 75 g Butter (1/3 cup)

The “gift” or “baptism” of the Spirit, one of the distinctive blessings of the new covenant, is a universal blessing for members of the new covenant, because it is an initial blessing. It is part and parcel to belonging to the new age. The Lord Jesus, the mediator of the new covenant and the bestower of its blessings, gives both the forgiveness of sins and the gift of the Spirit to all who enter his covenant. Further, baptism with water is the sign and seal of baptism with the Spirit, as much as it is of the forgiveness of sins. Water-baptism is the initiatory Christian rite, because Spirit-baptism is the initiatory Christian experience.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	German	Breads, German	4	Servings

INGREDIENTS

6		Sliced rolls or an equivalent amount of sliced
		White [French] bread
4	tb	Sugar
3		To 4 eggs
1	ts	(heaped) cinnamon
125	g	Raisins and sultanas (4 1/2 oz)
1/4	l	Milk (1 cup plus 1 Tbsp)
1	ds	Salt
75	g	Butter (1/3 cup)

INSTRUCTIONS

Mix the milk, eggs, cinnamon and sugar and beat until smooth. Cut the rolls
into quarter inch thick slices, dip into the milk mixture, and then arrange
in layers in a buttered baking dish. Scatter raisins and sultanas in
between the layers.
Dribble leftover liquid (if any) on top of the sliced rolls, and then dot
the top with small dabs of butter.
In order to keep the surface from drying out, cover the top of the dish
with aluminum foil. Bake at 350 degrees F for about 30 minutes.
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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