Section III of the vintage Atora Suet Recipe Book is a full set of full colour centre pages, containing Christmas Suet recipes as well as a few other seasonal tips and suggestions.  Occupying six pages in the booklet, the first page is just a short introduction and two pages have a full page spread photo of a Suet Christmas Pudding (shown above).  Below I’ve typed up the recipes and ingredients that are in the booklet, which was written in the 1950s.

The home made well matured Christmas pudding made with “ATORA” has no equal.

Recipes for both Christmas puddings and home made mincemeat are on page 20 and these are followed by instructions for trussing and stuffing poultry. On page 24 there are hints for appetising dishes for the days after Christmas.

Christmas Fare

At Christmas time, more than any other time throughout the year, “ATORA” is essential. Christmas would not be complete without Christmas Pudding and Mincemeat, and the goose or turkey filled with well-seasoned stuffing. Do follow the directions for Christmas dishes in this section and you will be sure of excellent results. In another section you will also find suggestions for using the stuffing recipes for roast hare, rabbit, fish and boiling fowls.

Christmas Puddings and Mincemeat

Christmas Pudding. Sufficient for 4 puddings. ½ lb “ATORA”. 1lb raisins. ½ lb currants. ½ lb sultanas. ½ lb candied peel. 6 ozs sugar. 1 teaspoon baking powder. 6 ozs flour. 1 oz sweet almonds. Rind and juice of 1 lemon. 3 eggs. ½ lb breadcrumbs. ½ grated nutmeg. Pinch salt. 4-5 tablespoons rum. Milk to mix.

Note: Each pudding is sufficient for 3-4 people, and should keep from one year to the next in a cool dry place.  Try to make several Christmas Puddings at one time for they keep and are always available to re-steam when you desire a special pudding for a festive occasion.

Christmas Pudding

Sufficient for one slightly less rich pudding. 2 ozs flour. 4 ozs breadcrumbs. 4 ozs “ATORA”. 8-10 ozs mixed dried fruit. 2 ozs chopped blanched almonds. 2 ozs peel. Grated rind and juice of a lemon. 1 small grated apple. 4 ozs sugar. 1 dessertspoon spice, cinnamon and nutmeg. 1 or 2 eggs. 1 teacup milk or use 1 teacup ale or stout or 2 tablespoons rum or brandy and the rest of the teacup stout or milk.

Steam for 4-6 hours when making. On Christmas Day allow another 2-3 hours.

Mincemeat

1 lb “ATORA”. 1 lb chopped raisins. 1 lb chopped sultanas. 1 lb currants. 1 lb brown sugar. ¼ lb citron peel. ¼ lb candied orange peel. 4-8 ozs candied lemon peel. 2-6 ozs sweet almonds, blanched and chopped. 1 lb chopped or grated apples. ½ nutmeg grated. ¼ pint brandy or whisky. Grated rind and juice of a lemon. ½ teaspoon salt.

Store in a cool dry place.

Chestnut Stuffing

1 lb chestnuts. ¼ pint breadcrumbs. ½ gill milk. 2 ozs “ATORA”. Salt and pepper. 1 egg (not essential).

Parsley Stuffing

4 ozs breadcrumbs. 2 tablespoons finely chopped parsley. Grated rind and juice of a lemon. Seasoning. 2 ozs “ATORA”. ½ teaspoon mixed herbs.  Quantities are suitable for a chicken and should be doubled for a turkey.

How to Stuff Poultry

• Giblet Stuffing. Cooked giblets from fowl. 1 tablespoon chopped parsley. 1-2 teacups breadcrumbs. 3-4 ozs “ATORA”. 1 egg. ½-1 gill stock. Seasoning.
• Sage & Onion Stuffing. 4 ozs breadcrumbs. ½ lb onions. 2 ozs “ATORA”. 1-2 teaspoons chopped or dried sage. 1 egg. Seasoning. Little onion stack.  Quantities are suitable for a duck and should be doubled for a goose.
• Veal Stuffing. 4 ozs breadcrumbs. 4 ozs “ATORA”. 2 eggs. 2 ozs ham or lean bacon, chopped into dice. 1½ tablespoons finely chopped parsley. 1 teaspoon thyme. ½ teaspoon marjoram. 1 good pinch nutmeg. 1 good pinch mace. Juice and grated rind of 1 lemon. Salt and pepper.
• Forcemeat Balls.  Form the stuffing mixtures into small balls and roast around the bird for the last 25-30 minutes or in hot fat in a separate baking tin. They can be fried in shallow fat if desired.

For the Days After Christmas 

• Turkey Roll.  Make the “ATORA”suet crust as recipe on page 15.
• Giblet Pudding. Line basin with “ATORA” pastry.
• Poultry Dumplings. Follow the dumpling recipe on page 7, but stir in about 4-6 ozs finely chopped or minced poultry and stuffing before adding liquid.
• Using up Christmas Pudding. Cold Christmas pudding makes delicious fritters. Dip slices into egg and breadcrumbs or thick batter and fry until crisp and brown. Serve with rum or brandy flavoured custard or apple sauce.