Oyster Forcemeat .sx _12 oysters , cooked or small tin oysters oz .sx finely chopped suet eggs oz .sx breadcrumbs Salt and pepper tablesp .sx cream Mix the breadcrumbs with the suet , add the liquor from the oysters , a good sprinkling of salt and pepper , the cream and the oysters cut in small pieces .sx Mix well with the beaten eggs .sx Stir in a double saucepan over boiling water for 5 mins .sx Leave until cold , then use .sx Chestnut Stuffing .sx _2 lb .sx chestnuts /2 pt .sx water oz .sx butter Salt and pepper Slit each chestnut and roast them for 20 mins .sx in a moderate oven .sx Then allow to cool a little and remove outer husk and inner skin , put in a saucepan and just cover with water and simmer till soft and floury .sx Be careful that they do not boil dry and catch .sx Put through a fine moulin or sieve , stir in butter and seasoning and stuff breast of turkey .sx Sausage Forcemeat .sx _1 lb .sx pork sausages or lb .sx pork sausage meat tablesp .sx fine breadcrumbs tablesp .sx stock or gravy teasp .sx finely chopped fresh herbs or good pinch of dried ones finely chopped onion Remove the skin from the sausages .sx Mix thoroughly with the other ingredients , moisten with the stock and use .sx Celery Stuffing .sx _1/2 lb .sx finely chopped celery oz .sx shredded suet tablesp .sx chopped parsley grated rind of 1/2 lemon finely chopped onion eggs /2 lb .sx breadcrumbs oz .sx ham Good pinch of dried mixed herbs Salt and pepper Use white heart of celery .sx Mix all the dry ingredients together and blend with the well-beaten eggs .sx Use any two or three .sx If you intend to serve a different bird or two smaller birds :sx Duck :sx .sx Mixed Herb Forcemeat with 2 oz .sx finely chopped onion and 1 teasp .sx sage instead of mixed herbs .sx Pheasant or Chicken :sx .sx Any one or two stuffings .sx Goose :sx .sx As duck with the oyster or celery stuffing in addition .sx Having stuffed and sewn up turkey , place him on a large baking tray .sx Put 2 rashers of bacon fat over the breast .sx Spread 1/4 lb .sx softened margarine or cooking fat fairly thickly all over the rest of him , and cover him with aluminium cooking foil , pressing it well over him .sx On Christmas Day , allow 15 mins .sx to the pound , so that a 10-lb .sx bird will take 2 1/2 hrs .sx A 16-lb .sx bird will probably be ready in about 3 1/2 hrs .sx rather than his full 4 hrs .sx , and should be tested with a skewer after this time .sx Preheat the oven to Elec .sx , 300@ F. ; Gas , Mark 5 ; Solid Fuel , Moderate , and keep it at these low temperatures until 3/4 hr .sx before the bird should be done , basting every 30 mins .sx , and using more fat if necessary .sx Then , 3/4 hr .sx before serving , turn the oven up to Elec .sx , 450@ F. ; Gas , Mark 7 ; Solid Fuel , Hot- remove paper and bacon rashers , baste well and allow the breast to brown to a rich mahogany .sx Some people prefer to turn the bird right over and finish breast downwards to prevent drying , but this is difficult with a large bird , and should not be necessary if he is properly basted .sx Sausages and Bread Sauce may be served with the turkey .sx Cranberry Sauce is also excellent .sx The traditional vegetables are brussels sprouts and celery and roast potatoes , but with frozen vegetables a much greater choice is open .sx If there is no room round the turkey for roast potatoes and not enough space in the oven to cook them in a separate tray , well-creamed potatoes with plenty of butter and milk are very good .sx Tinned or fresh stewed cranberries served in half lemon skins , one for each person , are unusual and delicious .sx CHRISTMAS PUDDING .sx Ingredients :sx .sx _3/4 lb .sx shredded suet eggs /2 lb .sx each prunes , stoned , mixed peel , cut in long strips , small raisins , sultanas , currants , sifted flour , sugar and brown crumbs /4 lb .sx dates teasp .sx mixed spice /2 nutmeg , grated teasp .sx salt /4 pt .sx milk Juice of 1/2 lemon A large wineglassful brandy /4 cherries Shopping List :sx .sx _1 lb .sx suet eggs lb .sx prunes ( large ) /2 lb .sx peel /2 lb .sx raisins lb .sx sultanas lb .sx currants Dates /4 lb .sx cherries Spice Nutmeg Lemon Brandy This is a very old and special recipe .sx The quantities given make one large and two small puddings .sx Mix the dry ingredients , stir in eggs , beaten to a froth , and the milk lemon juice and brandy mixed .sx Stand for 12 hrs .sx in a cool place , then turn into buttered basins .sx Boil for 6 hrs .sx On Christmas Day , boil for 2 hrs .sx before serving .sx Cover the basins with buttered greaseproof paper and then tie each one with a cloth .sx Stand in a fish kettle or bath or separately in large saucepans , so that the water comes half-way up each bowl .sx Renew water by adding more boiling water from time to time .sx MINCEMEAT .sx All mincemeat , if it is to be made at home , should be prepared at least a fortnight before Christmas , and to make it in November is better still .sx Mincemeat keeps almost indefinitely and some people prefer it when it has been kept from the year before .sx If you have some from last year , you may find that it has become a little dry and crumbly-looking .sx In this case turn it into a bowl and mix it with a little brandy , which will restore the consistency and improve the flavour .sx Failing brandy , use cooking sherry or lemon juice .sx Mincemeat .sx Ingredients :sx .sx _1 lb .sx raisins /4 lb .sx sultanas /2 lb .sx marmalade /2 lb .sx suet /2 lemon /2 teasp .sx mixed spice gill brandy /2 lb .sx currants /4 lb .sx candied peel /2 lb .sx demerara sugar lb .sx good cooking apples /4 teasp .sx nutmeg Good pinch of ground ginger Shopping List :sx .sx _1 lb .sx raisins /2 lb .sx currants /2 lb .sx peel /2 lb .sx sultanas /2 lb .sx suet /2 lb .sx marmalade ( thick ) /2 lb .sx demerara sugar Ground ginger Nutmeg Mixed spice lb .sx apples Lemon Stalk currants , and wash all the dried fruit .sx Grate the rind of lemon .sx Peel , core and slice apples , put all through mincer .sx When minced , stir well , add lemon juice and brandy , stir again , fill into jars and tie down so that they are airtight .sx Keep in a dry , cool place .sx Mincemeat- Without Brandy .sx Ingredients :sx .sx _6 oz .sx suet /2 lb .sx currants oz .sx castor sugar Juice and peel of 1/2 lemon oz .sx blanched almonds oz .sx raisins lb .sx cooking apples /2 teasp .sx each salt , mixed spice Shopping List :sx .sx _1/2 lb .sx suet /2 lb .sx currants /2 lb .sx castor sugar Lemon oz .sx blanched almonds /2 lb .sx raisins lb .sx cooking apples Salt Mixed spice Peel , core and cut up apples , and stone the raisins .sx Grate lemon .sx Mix all the dry ingredients thoroughly , then add the others .sx When well mixed , put into jars , cover and store in a dry , cool place .sx CHRISTMAS CAKE .sx Ingredients :sx .sx _8 oz .sx self-raising flour oz .sx butter oz .sx soft brown sugar eggs tablesp .sx milk dessertsp .sx rum , sherry , whisky or brandy oz .sx Jordan almonds oz .sx raisins oz .sx currants oz .sx sultanas oz .sx glace@2 cherries oz .sx mixed peel teasp .sx mixed spice /4 teasp .sx ground ginger /4 Teasp .sx [SIC] cinnamon /2 teasp .sx salt Shopping List :sx .sx _3 eggs Rum , brandy , sherry or whisky /2 lb .sx raisins /2 lb .sx currants /2 lb .sx sultanas /4 lb .sx cherries /4 lb .sx peel Spice Ginger Cinnamon Quantities are for a 7-9-in .sx cake tin .sx Prepare tin by lining with greased greaseproof paper .sx Blanch and chop the almonds , prepare fruit , chop peel , and cut cherries in half .sx Sieve all the dry ingredients together .sx Beat the butter and sugar to a cream and beat in the eggs .sx Mix dry ingredients with the fruit and stir in , moistening with milk and rum or sherry .sx Turn into prepared tin and hollow out the centre slightly .sx Place on the second runner from the bottom of the oven .sx Bake at Elec .sx , 325@ F. ; Gas , Mark 4-5 ; Solid Fuel , Cool , for 2 1/2 hrs .sx Leave in the tin until cold .sx This cake would last four or five people two or three days .sx Christmas Cake .sx Ingredients :sx .sx _1 lb .sx fresh butter lb .sx flour /2 oz .sx mixed spice lb .sx candied peel ( substitute raisins if peel not liked ) lb .sx sultanas 0 eggs lb .sx moist sugar lb .sx currants /2 lb .sx almonds /2 lb .sx cherries Shopping List :sx .sx _10 eggs lb .sx butter lb .sx sultanas lb .sx currants /2 lb .sx almonds /2 lb .sx cherries lb .sx brown sugar lb .sx peel Beat the butter to a cream and stir into it the yolks of the 10 eggs well beaten with the sugar , then add the spice and the almonds chopped very fine .sx Stir in the flour , add the currants washed and dried , the sultanas , the candied peel cut into pieces or the raisins chopped up .sx As each ingredient is added , the mixture must be beaten .sx Then butter a paper , place it round a tin , put in the cake , and bake it for 3 hrs .sx at Elec .sx , 300@ F. ; Gas , Mark 4-5 ; Solid Fuel , Cool .sx This is a very much larger cake and is very rich .sx It keeps very well and may be baked in a very large tin , 10 or 12 in .sx , or two smaller ones .sx ICING THE CHRISTMAS CAKE .sx Shopping List :sx for all icings :sx .sx _1/2 lb .sx ground almonds lb .sx icing sugar lemons eggs Almond Icing .sx Ingredients :sx ( Quantity for 8-9-in .sx cake .sx ) .sx _1/2 lb .sx ground almonds /2 lb .sx icing sugar egg teasp .sx lemon juice dessertsp .sx water Sieve almonds and sugar together into a mixing bowl .sx Stir in the beaten egg and lemon juice and water .sx Dust pastry-board with icing sugar and knead the almond paste on it till it is smooth and coagulated .sx Roll out about 1/4-in .sx thick .sx Brush the cake over with warm apricot jam .sx Fit almond paste over and press gently on to cake , being careful not to break .sx Cut any surplus from bottom edge of cake .sx The other method is to cut a circle the size of the top of the cake .sx Roll out remainder to length of circumference of cake ( measure with string ) and trim to a strip the depth of the cake .sx Then brush sides of cake with jam and lay on the strip and roll so that the strip adheres .sx Brush top with jam and apply circle .sx Gently press cut edges together .sx The Almond icing may be put on the cake as soon as it is really cold- allow 24 hrs .sx after baking .sx It should then be stored in an airtight tin in a dry , cool place , to be iced and decorated later .sx Some people dislike almond icing and it can be replaced by a layer of glace@2 icing .sx Glace@2 Icing .sx Ingredients :sx .sx _1/2 lb .sx icing sugar tablesp .sx water teasp .sx lemon juice A soft icing to be put direct on the cake instead of Almond Paste if preferred .sx Sieve the icing sugar into a saucepan in which you have already put the water and lemon juice .sx Stir it over a low heat , holding it off the fire , until the sugar is melted and the temperature is just above blood heat .sx Pour it over the cake and allow it to run down the sides , smoothing it with a hot knife .sx Royal Icing .sx Ingredients :sx .sx _1 lb .sx icing sugar dessertsp .sx Lemon juice egg whites This is the icing to use for the final coating and for the decorations .sx Sieve the icing sugar , making sure that it is quite free from lumps and lying slightly fluffed in the bowl .sx Stir in the lemon juice .sx Whip the whites of eggs to a medium stiffness , not until they will stand in peaks .sx Stir in gently , and then beat with a wooden spoon till you have a perfectly smooth , very white cream .sx If there is any delay before using , cover the bowl with a damp tea towel tightly stretched across the top to prevent air entering and hardening the icing .sx If icing seems too thin , more sugar may be beaten in .sx