Blackrock in Salthill, Galway are traditional venues for this where hundreds brave the cold temperatures and jump into the sea. Christmas dinner On Christmas Eve fish is traditionally eaten as a form of fasting before Christmas. In the mid 19th to 20th century, Irish families would have spent a number of weeks in the run up to Christmas "getting in the Christmas", slowly purchasing all the food and supplies needed for the holiday. In rural areas, the local shopkeeper would give loyal patrons a "Christmas box" as a gift, which often included a Christmas candle and a Christmas jug. The Christmas jug was a china jug full of jam. The tradition of the Christmas box largely waned after the rationing during World War II, but persists in some areas of Ireland with items such as calendars and vouchers for local businesses. While Christmas dinner was being prepared, it was customary across much of the country for men and boys to play a game of hurling. Other areas, such as in Ulster, shooting matches and hunting took place. The traditional Christmas dinner consisted of boiled, spiced, roast beef, a roast goose and ham with a selection of vegetables and roast potatoes. Beef remained the most popular Christmas meat in Ulster until into the 20th century, with boiled ox-head popular in Counties Armagh, Monaghan, and Tyrone. The cooking of a turkey is a more modern, imported tradition. They also have round cake full of caraway seeds. Dessert often consisted of an array of dishes, with Christmas pudding a traditional choice, which is sometimes served with brandy being poured over it and then set alight. Along with the Christmas tree, it is thought that the plum pudding and mince pies came to Ireland from England. It was considered unlucky to cut the pudding before Christmas Day, and if the pudding broke during cooking the baker would be dead before next Christmas. In County Wexford a traditional dish known as "cuttlin pudding" was made on Christmas Eve. In County Donegal, pies in the shape of cradles to represent the manger were traditional. Other desserts include Christmas cake, sherry trifle, yule log and mince pies with sauces such as brandy butter. Thousands of tins of biscuits, which are bought in advance, may then be opened and eaten. Of the traditional biscuit selections available ahead of the festive season, the Afternoon Tea variety outsells the others.