Name: Sweet Almond Tea #2
Ingredients: 5 tb Almond paste; 1/3 c Rice flour; 1/2 c Water; 3 1/2 c Water; 1/3 c Sugar; 1 ts Almond extract; Brown sugar

Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Beverage	4	Servings

INGREDIENTS

5	tb	Almond paste
1/3	c	Rice flour
1/2	c	Water
3 1/2	c	Water
1/3	c	Sugar
1	ts	Almond extract
		Brown sugar

INSTRUCTIONS

1. In a saucepan, blend almond paste, rice flour and water until smooth.
Gradually stir in remaining water.
2. Then bring to a boil over medium heat, stirring constantly.
3. Add sugar and almond extract and cook, stirring, to dissolve. Then
sprinkle lightly with brown sugar and serve hot, in small bowls. VARIATION:
Omit the rice flour and almond extract. Combine the almond paste with 4
cups water and beat until smooth, using an eggbeater or a blender. Strain
into a pan through cheesecloth. Then heat until hot, but not boiling. Stir
in the white sugar to dissolve, and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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