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Plum Pudding

1/2 lb. stale bread crumbs. 1 cup scalded milk. 3/4 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. 1½ grated nutmeg. 1 teaspoon cinnamon. 1/2 teaspoon mace. 1½ teaspoon cloves. 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. 1/2 cup butter.