From Sir Charles
Saskatoon Jelly
3 cups of berry juice, ½ cup of lemon juice, 7 ½ cups of sugar, 1 bottle of liquid pectin (certo). Clean and prepare berries. Place about 4 lb. in kettle and crush. Heat gently until juice starts to flow and then simmer covered for 15 minutes. Place in jelly cloth and squeeze out juice. Squeeze and strain juice from 4 lemons and put aside. To make jelly - measure sugar and juice into a large saucepan and mix. Add lemon juice and combine well. Bring to a boil over high heat and all at once, add pectin, stirring constantly, then bring to a full rolling boil and boil hard for 1 minute. Remove from heat. Skim and pour quickly into sterilized jars and seal.
Indian Relish
12 large tomatoes, 12 large apples, 9 medium onions, 3 cups sugar, 1 pint vinegar, 1 tsp. Pepper, ½ tsp. Celery salt, ½ tsp. Clovers, 1 tsp cinnamon, mixed spiec and ½ cup of salt. Blend all ingredients. Cook until thick. Seal in sterile jars.
Pouchine au Sac - Pudding in a bag
½ cup of beef suet, chopped fine and free from skin, ½ cup of brown sugar, 1 cup of raisins, ½ cup of currants, 1 teaspoon of pastry spice, 2 cups of flour, ½ teaspoon of salt, 4 teaspoons of baking powder, ¾ cup of milk. Mix all dry ingredients together and add milk. Pour mixture in a 5 lbs. cotton bag or 2, 1 qt. sealers. Fill jars half full and serve with sauce. Sauce: ½ cup of white sugar, 1 tablespoon of cornstarch, 1 cup of boiling water, 2 tablespoons of butter, ½ teaspoon of lemon extract, ½ teaspoon of vanilla.