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                <text>This was the collection that started it all.  I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all.  When I received the collection, I was hooked.  There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between.&#13;
&#13;
As I worked through the archival steps on these, there were lots of little nuances that stood out.  First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included.  These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box.  I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection.&#13;
&#13;
Second, there were a lot of canning and pickling related cards here.  So much has changed about canning since the time period of this collection.  The use of alum and lime certainly stood out as neither are recommended by the USDA anymore.  Additionally, many of the recipes expected a level of knowledge about the overall process.  For example, none of the cards explain the actual water bath canning tools or process.  Lastly, I got to learn a whole new (to me) unit of measure, the peck.  One peck is 8 dry quarts.&#13;
&#13;
Third, there is a type of dessert that self-separates during baking which I found completely fascinating.  An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111).  This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking.&#13;
&#13;
I also spent a good bit of time polishing the recipe parsing process during this collection.  The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom.</text>
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              <text>Hot Pepper Jelly     Jeanne L. Holley

¼ c. ground hot peppers (4 jalapenos)--handle with
                                          gloves on!
3/4 c. ground bell peppers (about 3 large peppers)
1 1/4 c. brown vinegar
6 1/2 c. sugar
1 small bottle Certo

Mix first four ingredients and bring to hard boil;
let boil for 10 minutes; skim if necessary. After
tasting to see if juice is hot enough with pepper,
add Certo.  Pour into hot jelly glasses.
     (For prettier jelly, strain through jelly bag
and add a few drops of green cake coloring.)

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---

# Hot Pepper Jelly

*Recipe from the kitchen of Jeanne L. Holley*

## Ingredients

- 1/4 cup ground hot peppers (4 jalapeños) — handle with gloves on!
- 3/4 cup ground bell peppers (about 3 large peppers)
- 1 1/4 cup brown vinegar (apple cider vinegar)
- 6 1/2 cups sugar
- 1 small bottle Certo

## Instructions

1. Mix the first four ingredients (ground hot peppers, ground bell peppers, vinegar, and sugar) and bring to a hard boil.
2. Let boil for 10 minutes; skim if necessary.
3. Taste to see if the juice is hot enough with pepper.
4. Add Certo.
5. Pour into hot jelly glasses.
6. Optional: For prettier jelly, strain through a jelly bag and add a few drops of green cake coloring.</text>
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