<strong>Beet Jelly</strong> 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. <strong> Angel Biscuits</strong> 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.
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