The Art of Cooking \r\nin Marlinton\r\n\r\nHot Pepper Jelly\r\nAlice Rowan Waugh\r\n3\/4 cup chopped hot peppers (about 20)\r\n3\/4 cup chopped bell peppers (4 to 6 medium)\r\n6 1\/2 cups sugar\r\n6 oz. bottle of Certo\r\nRed or green food coloring\r\n1 1\/2 cups vinegar\r\nPut vinegar and chopped peppers in blender and chop fine. \r\nBring this mixture to a rolling boil.\r\nStir in sugar until dissolved. \r\nRemove from heat.\r\nStrain through mesh sieve.\r\nWait 5 minutes.\r\nAdd Certo and food coloring; stir.\r\nSeal in glasses with melted wax.\r\nServe with cream cheese and crackers or with meat.\r\nThis is good and different \u2013 and very hot!\r\nI do not strain the jelly. I prefer to leave the little pepper flecks in it.\r\n\r\n\r\nRaisin Cake\r\nLillie S. Kellison\r\n\r\n2 cups sugar\r\n2 sticks oleo\r\n2 cups milk\r\n4 egg\r\n2 cups raisin ( or more)\r\n2 tsp. each nutmeg, cloves and cinnamon\r\n2 tsp. soda\r\n1\/4 cup cold water\r\n2 cups flour\r\n1 cup nuts\r\nGrease either a tube or flat cake pan.\r\nCook sugar, oleo, milk eggs, raisins, nutmeg, cloves and cinnamon until it comes to a boil.\r\nStir well. Set off to cool. \r\nDissolve 2 tsp. soda in 1\/4 cup cold water.\r\nAdd to cooled mixture.\r\nStir in 2 cups flour.\r\nBeat well.\r\nAdd 1 cup nuts.\r\nBake 1\/2 hour at 350\u00ba and 1\/2 hour at 300\u00ba or until done.