Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1917-06-29
Thrift LeafIet No. 4.

Dry vegetables and fruits for winter use
is the advice Of specialists of the u S.
Department Of Agriculture. Drying was a
successful way Of preserving certain foods
before canning came into general use. and
modern methods made it quite practicable.
II can be done in the home or by cOmmu-
nifty groups. Co..
METHODS Or DRYING.
There are three satisfactory methods of
drying. Sun drying. drying by artificial
heat. and with air blasts, as before an
electric fan. Trays for drying can be made
at home and frames and trays for use with
artificial heat may be purchased complete.
II desired. Homemade trays are made
Of side and end boards three fourths of an
inch thick and two inches wide. and bot
tom boards Of lathine spaced one-fourth
OF an inch 0ne-fOurth inch galvanized
wire mesh may be used to form the bottom
Of the trays. Frames for use with artif-
cial heat should be made Of non-inham-
mable material, as far as possible. AS
many as six trays may be placed, one
above the other, when artificial heat is
used. In drying before fan, the number
Of trays will depend upon the size Of the
fan. In drying in the sun. trays may be
used or the products may be placed on
paper or muslin held in place by weights.
PREPARING Products For DRYING.
Vegetables and fruits will dry better if
sliced. Cut in slices One-eighth to one
fourth of an inch thick. While drying
turn over the products from time to time.
Pack temporarily for three or four days
and pour each day from one box TO an
other to thoroughly mix. This Is called con
ditionlng." and II any pieces are too moist.
return them to the trays and dry further
They may then be packed in tight paper
bags. insect proof paper boxes or cartons
or glass or tin containers.
RECIPES
Spinach and Parsley; Wash fresh tender
spinach. Remove the leaves from the
roots. Spread on trays to dry thoroughly.
1t will dry more quickly II sliced or chopped.
Beets. Onions Carrots. Turnips, Parsnips,
Cabbage Select young tender beets. Wash,
peel, slice about one-eiehth Of an inch
thick and dry.
Turnips should be treated in the same
way.
Carrots and Parsnips should be well
grown but tender. Wash peel and slice
crOsswise into slices one eighth Of an inch
thick.
Onions: Remove the outside papery COW
ering Cut of tops and roots. Slice into
one eighth inch pieces and dry.
Cabbage Select well-developed heads
and remove all loose outside leaves. Split
the cabbage. remove the core and slice with
a kraut cutter All the products under this
heading should be conditioned" as de-
scribed above.
Beet Tops. Swiss Chard. Celery and Rhu-
bard. Take the tops Of young beets. Wash
carefully and cut the stalks and leaves into
sections one-fourth inch long and spread on
frames. Swiss chard and celery are pre-
pared in the same way.
Rhubarb: Select young stalks. Prepare
as for stewine by skinning the stalks and
cutting into one-half inch pieces.
Raspberries: Choose perfect berries and
spread on trays to dry. Do not let them
become hard enough to rattle. The drying
should be stopped as soon as the berries
fail to stain the hand when pressed. Dew
berries and blackberries may be dried In
the same way.
Directions for drying other fruits and
vegetables will follow.