South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-11-25

When the housekeeper is ready
to cook the various foods and vege-
tables which she has dried during
the summer months. she must re-
member that the moisture which has
been dried out Of the them must be
restored. and that this is a some
what lengthy process which is, of
course. not surprising when one re-
members the length Of time required
for the dehydraton. The United
States department OF agriculture,
which has prepared an instructive
bulletin on dehydrating vegetables
and fruits. issues with IL directions
for cooking them. We quote some
which may be helpful 10 interested
housekeepers.
Snap Beans-SOak overnight or
eight 10 u hours, using 10 pints of
water 20 one pound of beans, or
three times as much water as beans.
Boil three hours in the same water
with a slice of bacon; drain off
water and add salt pepper and but
ter. Cream sauce may be used.
Four ounces OF beans will serve 10
people.
Irish Potatoes-Soak six or eight
hours or overnight, using eight
pints OF water TO one pound Of po~
tatoes. or two parts Of water 20 one
part OF potatoes.
Fried Potatoes-Boil in the same
water about five minutes. Drain and
fry in the same way as fresh pota
toes.
Mashed Potatoes-Boil in the
same ter 20 20 80 minutes. Drain
and steam FIVE to 10 minutes and
then mash. adding salt, pepper.
butter and milk.
Dried Cooked Potatoes-If the
potatoes were cooked before drying.
il will not be necessary to soak
them before cooking. Place the dried
potato in a double boiler. add about
two cups OF milk TO one cup OF
potato. cover, and steam until soft.
Beat. season with salt pepper and
butter. and serve like fresh mashed
potato.
Sweet Potato-Dried raw sweet
potatoes may be soaked and cooked
like Irish potatoes (see abOve). In
preparing dried cooked sweet pota-
toes for the table, water should be
substituted for the milk used in
steaming the Irish potatoes. Except
for this. the same method can be fol-
lowed.
Spinach-Dried spinach takes up
water very readily and may be cook
ed slowly, without previous soaking.
il preferred, it can be soaked two 70
six hours, which will shorten the
time required for cooking. A little
salt pork. added to the spinach, inn
proves the flavor, or IL may be but
tered when served.
Cabbage (Creamed)-Put heaping
cupful in seven cups OF cold fresh
water and bring very slowly to a
boil. and boil steadily for 80 min
utes Do not cover kettle during
cooking. Add one-half teaspoon Of
salt. Drain well. Melt two table,
spoons of butter and. when il is
hubbHng hot, add one heaping table
spoon Of flour, one teaspoon Of salt,
oue-fourth teaspoon Of pepper. Stir
well. but do not brown Then add
one cup OF milk slowly and stir until
smooth and thick Let come to
boil then add the well-drained cab
nage and beat together until boiling.
Serve az once.
With Vinegar ressing-FOllow
the above general directions for
cooking cabbage. Drain well. Add
holf cup Of vinegar, two table
spoons of butter, one teaspoon Of
salt, one-fourth teaspoon of pepper.
Return 20 fire and heat n few min
utes Serve smoking hot.
Squash-SOsk eight 10 Il hours,
on overnight. using 10 pints of water
10 one pound of squash, or three
PARTS OF water 70 one part of squash.
Mashed Squash-Bon slowly In