The Raymer enterprise., 1917-07-19

In the preparation Of large Quanh
ties Of potatoes peeler may be util-
lied. The potatoes are thrown by Gen.
trifugal force against rough surface
which, under streams Of water proyid-
ed by the perforated tin contalner
above, hicks of the outer skin and
leaves only the eyes to be dug out.
Blanching Of vegetables is consid-
cred desirable by some housekeepers,
although 1t is not strictly essential to
successful drying. 1t Is claimed that
the blanch gives a more thorough
cleaning, removes the strong odor and
flavor from certain kinds Of vegeta-
bles, and softens and loosens the fiber.
This allows the moisture In the vege-
table to evaporate more quickly and
uniformly. 1t also quickly coagulates
the albuminous matter In the yegeta-
bles, which helps to hold in the natural
flav0rs. Blanching consists Of plung-
ing the vegetable into boiling water for
short time. Use a wire basket or
cheesecloth bag for this. After blanch-
Ing the required number Of minutes,
drain well and remove surface mois-
ture from vegetables by placing be-
tween two towels or by exposing to
the sun and air for q short time.
Preparing Food for DrIer.
In large factories the vegetables are
put through special shredders and
sllcers not adapted for home use,
but convenient and inexpensive ma
chimes which can be used to great ad-
vantage are on the market. The meat
grinder with Its special disks can be
used In certain cases; the common
kraut slicer will cut large vegetables
into thin slices, such as potatoes and
cabbage; and the rotary hand slicer Is
adapted for use on very wide range
Of material. A large sharp kitchen
knife may be used when a handler
cutting device Is not available. Care
should be taken that the material Is
sliced thin enough but not too thin.
From an eighth to quarter Of an
inch is a fair thickness for most Of
the common vegetables to be sliced
and dried. Very small slices or strips
dry more quickly because they expose
greater surface to the air than do
larger cut pieces. But II cut too fine
they are more difficult to handle In
drying, appear to lose somewhat In
flavor, and cannot be used SO adyan-
tageously to make dishes like those
prepared from the fresh foods.
The slicing machines are not suit
able for children's use. for they will
cut fingers as merclessly as they do
vegetables and fruits, and even adults
should exercise great caution In their
use in the home.
Good Packing and Storing.
Although not necessary, tin cans or
glass jars make good receptacles for
storage Of dried fruits or vegetables.
Pasteboard boxes with tight covers,
stout paper bags, and patented paraffin
paper cartons also afford ample pro-
lection for dried products when pro-
tected from insects and rodents. The
dried fruit or vegetables must be pro-
tected from the outside moisture and
will keep best In cool. dry. well-yen-
tilated place. These conditions, how
ever, are difficult to obtain In the more
humid regions, and there moisture
tight containers should be used.
II a small amount of dried product
Is put in each receptacle, just enough
for one or two meals, 1t will not be
necessary to open container the con-
tents Of which cannot be consumed In
short time. The use of the small
container also makes 1t more difficult
for insects to spoil large quantities Of
dried fruits or vegetables. II paper
bag Is used, the upper part should be
twisted into a neck, bent over, and tied
tightly with a string. If a further
precaution against spoilage Is neces-
sary the bag can be coated with par.
affin by painting 1t with brush which
has been dipped into melted paraffin.
Another precaution may be taken by
placing the small bags In q tin con-
tainer with tightly fitting cover. such
as an ordinary lard can or pail. All
bags should bear label indicating
what they contain.
II fruits or vegetables are packed in
tight containers Immediately upon be-
ing dried thoroughly, they will remain
Just as brittle as they were when ia
ken from the drier. II, however, they
are not dried thoroughly, they will
"sweat" and soon mold. To prevent
this the material should be examined
within "a hours after packing, and II
1t appears moist 1t must be dried
further.
70 Dry cauIIhowsr.