The Art of Cooking in Marlinton 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. Raisin Cake Lillie S. Kellison 2 cups sugar 2 sticks oleo 2 cups milk 4 egg 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. Beat well. Add 1 cup nuts. Bake 1/2 hour at 350º and 1/2 hour at 300º or until done.
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