s in bowl, add oil, mix well, then add lemon
juice slowly while stirring constantly. Chill thoroughly and use on
Fruit Salad.

PLUM PUDDING

1/2 lb. stale bread crumbs.
1 cup scalded milk.
1/3 cup soft brown sugar.
5 eggs.
1 cup raisins seeded and shredded.
3/4 cup English currants.
1/2 cup English walnut meats chopped.
2/3 cup figs chopped fine.
1/2 cup citron cut in thin shreds.
2/3 cup Cottolene.
1/4 cup brandy.
1/2 grated nutmeg.
1 teaspoon cinnamon.
1/2 teaspoon mace.
1/2 teaspoon cloves.
1-1/2 teaspoons salt.

PROCESS: Add crumbs to milk and let soak one or more hours. Add sugar,
yolks of eggs beaten very light, fruits mixed with nut meats and citron.
Cream Cottolene and add to first mixture, then brandy and spices sifted
together. Fold in whites of eggs beaten stiff; mix thoroughly and turn
into a well-greased tube mold and steam five to six hours. Remove from
mold to hot serving platter. Garnish with sprays of holly, pour around
brandy, light with a taper and send to table en flambeau (in a flame).
Serve with Brandy Sauce.

BRANDY SAUCE

1/2 cup butter.
1 cup confectioners' sugar.
Whites 2 eggs beaten stiff.
1/8 teaspoon salt.
2/3 cup heavy cream whipped stiff.
2 tablespoons brandy.
1 tablespoon Jamaica rum.
Grating nutmeg.

PROCESS: Cream butter, add sugar gradually, stirring constantly. Place
over hot water, add eggs and beat with a Gem whip until evenly blended,
cool slightly and add brandy, rum and salt. Fold in cream and sprinkle
with nutmeg.

[Sidenote: _December_

_Fifth Sunday_]

Menu

CONSOMME WITH BARLEY

ROAST LOIN OF PORK--BROWN GRAVY

APPLE RINGS

BAKED SWEET POTATOES

SPICED PEACHES

APPLE AND DATE SALAD

CRANBERRY TARTS--CHEESE

COFFEE

* * * * *

CONSOMME WITH BARLEY

2 quarts consomme.
2 tablespoons pearl barley.
2 quarts boiling water.
Salt.
Chives or Parsley.

PROCESS: Soak barley in cold water over night; drain and cook in boiling
salted water until soft. Drain and reheat in consomme. Sprinkle in
one-half tablespoon finely chopped chives or parsle