¼ teaspoon salt.
¼ teaspoon paprika.
Few grains cayenne.
6 tablespoons olive oil.
2 tablespoons lemon juice or
1 tablespoon Tarragon vinegar and
1 of lemon juice.
Process: Put dry ingredients in bowl, add oil, mix well, then add lemon juice slowly while stirring constantly. Chill thoroughly and use on Fruit Salad.
PLUM PUDDING
½ lb. stale bread crumbs.
1 cup scalded milk.
1/3 cup soft brown sugar.
5 eggs.
1 cup raisins seeded and shredded.
¾ cup English currants.
½ cup English walnut meats chopped.
2/3 cup figs chopped fine.
½ cup citron cut in thin shreds.
2/3 cup Cottolene.
¼ cup brandy.
½ grated nutmeg.
1 teaspoon cinnamon.
½ teaspoon mace.
½ teaspoon cloves.
1½ 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
½ 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.