The Art of Cooking
Hot Pepper Jelly
Alice Rowan Waugh
3/4 cup chopped hot peppers (about 20)
3/4 cup chopped bell peppers (4 to 6 medium)
6 1/2 cups sugar
6 oz. bottle of Certo
Red or green food coloring
1 1/2 cups vinegar
Put vinegar and chopped peppers in blender and chop fine.
Bring this mixture to a rolling boil.
Stir in sugar until dissolved.
Remove from heat.
Strain through mesh sieve.
Wait 5 minutes.
Add Certo and food coloring; stir.
Seal in glasses with melted wax.
Serve with cream cheese and crackers or with meat.
This is good and different – and very hot!
I do not strain the jelly. I prefer to leave the little pepper flecks in it.
Lillie S. Kellison
2 cups sugar
2 sticks oleo
2 cups milk
2 cups raisin ( or more)
2 tsp. each nutmeg, cloves and cinnamon
2 tsp. soda
1/4 cup cold water
2 cups flour
1 cup nuts
Grease either a tube or flat cake pan.
Cook sugar, oleo, milk eggs, raisins, nutmeg, cloves and cinnamon until it comes to a boil.
Stir well. Set off to cool.
Dissolve 2 tsp. soda in 1/4 cup cold water.
Add to cooled mixture.
Stir in 2 cups flour.
Add 1 cup nuts.
Bake 1/2 hour at 350º and 1/2 hour at 300º or until done.