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Harper's Bible Dictionary: 1952 Madeleine S. and J. Lane Miller The New Bible Dictionary: 1962 J. D. Douglas Second Edition 1982, Third Edition 1996 Dictionary of the Bible: 1965 John L. McKenzie, SJ [clarification needed] The New Westminster Dictionary of the Bible: 1970 Henry Snyder Gehman LDS Bible Dictionary: 1979 Harper's Bible Dictionary ...
The action of the fraction (breaking of bread), which gave its name to the Eucharist in apostolic times, will bring out more clearly the force and importance of the sign of unity of all in the one bread, and of the sign of charity by the fact that the one bread is distributed among the brothers and sisters." [4]
It is traditionally translated as "daily", but most modern scholars reject that interpretation. The word is also referred to by epiousios , its presumed lemma form. Since it is a Koine Greek dis legomenon (a word that occurs only twice within a given context) found only in the New Testament passages Matthew 6:11 and Luke 11:3 , its ...
The square portion occupied by this stamp, the "Lamb", is cut out before the Divine Liturgy during the preparatory rite and is the only part consecrated during the Epiclesis. As part of the Liturgy of Preparation, the priest cuts the Lamb part way through crosswise into four sections from the bottom, leaving the bread united by the stamped ...
The term Mass refers to the act by which the sacrament of the Eucharist comes into being, while the term Holy Communion refers to the act by which the Eucharist is received. [2] Blessed Sacrament is a devotional term used in the Catholic Church to refer to the Eucharistic species (consecrated sacramental bread and wine). [4]
Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. Usugiri; cut into thin slices. Ran-giri; diagonal cut into pieces of 1/2 inch in size. Hitokuchi-dai-ni-kiri; cut into bite-size pieces.
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The preparation of croutons is relatively simple. Typically the cubes of bread [2] are lightly coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Croutons can also be cut into sticks. Some commercial preparations use machinery to sprinkle various seasonings on them. [1]