Beet Jelly
6 cups beet juice
2 boxes Sure Jell
½ cup lemon juice
8 cups sugar
1-6 oz. box raspberry Jello
Strain beet juice.
Add Sure Jell and lemon juice.
Bring to a good boil.
Add sugar and bring to a full boil for six minutes.
Remove skim.
Add raspberry Jello.
Pour into sterilized jars.
Seal with wax.
Angel Biscuits
5 cups flour (I prefer Hudson Cream.)
1 tsp. baking soda
3 tsp. baking powder
2 pkgs. dry yeast dissolved in ½ cup warm water
¾ cup shortening
2 cups buttermilk
1 tsp. salt
3 Tbsp. sugar
Sift dry ingredients together.
Cut in shortening.
Add yeast and buttermilk.
Mix well and place in a covered bowl.
Place in the refrigerator.
Roll out the desired amount and make into biscuits.
This dough will last a week to 10 days in the refrigerator.
Bake on greased pan at 400 degrees for 12 to 15 minutes.
Mrs. Mildred Crickenberger, a former teacher at Marlinton, gave this recipe to me.
