Name: Tea Biscuits
Ingredients: 3 md Potatoes; peeled and cut up; 2 tb Lard; melted; 1/2 c Butter; melted; 1/3 c Sugar; 1 1/2 ts Salt; 1 1/4 c Milk; 1 pk Active dry yeast (or 1 yeast; 1 Egg plus 1 egg yolk; beaten; 6 c All-purpose flour

In addition to the outward general call to salvation, which is made to everyone who hears the Gospel, the Holy Spirit extends to the elect a special inward call that inevitably brings them to salvation. The external call (which is made to all without distinction) can be, and often is, rejected; whereas the internal call (which is made only to the elect) cannot be rejected; it always results in conversion. By means of this special call the Spirit irresistibly draws sinners to Christ. He is not limited in His work of applying salvation to man's will, nor is He dependent on man's cooperation for success. The Spirit graciously causes the elect sinner to cooperate, to believe, to repent, to come freely and willingly to Christ. God's grace, therefore, is invincible; it never fails to result in the salvation of those to whom it is extended.

H. Wayne House

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Biscuits, Brunch, Down-home	36	Servings

INGREDIENTS

3	md	Potatoes; peeled and cut up
2	tb	Lard; melted
1/2	c	Butter; melted
1/3	c	Sugar
1 1/2	ts	Salt
1 1/4	c	Milk
1	pk	Active dry yeast (or 1 yeast
1		Egg plus 1 egg yolk; beaten
6	c	All-purpose flour

INSTRUCTIONS

Recipe by: Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 Boil and
finely mash potatoes. Add melted lard, butter, sugar, and salt. Scald milk,
then cool to tepid. Dissolve yeast in milk. Add beaten egg and yolk and
stir into potato mixture. Then gradually add the flour. Knead 8 to 10 mins
and place in a large greased bowl. Cover with a tea towel, set in a warm
place, and allow to rise. When doubled in bulk, remove to a floured board
and work into a smooth dough, kneading lightly. Roll out dough about
1/2-inch thick and cut with a small biscuit cutter. Brush each biscuit with
additional melted butter and put in butter pans. Cover with a tea towel,
place in a warm spot, and let rise until doubled in bulk. Preheat oven to
425 F. Bake biscuits 12 to 15 mins or until golden. These are delicious;
serve hot with butter and jam. Yield: about 3 dozen biscuits.
Posted by Jim Weller to the Fidonet Cooking echo 5-95, with a comment that
raisins could be added.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 14, 98

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