The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1917-10-25
STATE COLLEGE ISSUES DRYING
HINTS FOR LINDEN WOMEN

The following drying suggestions
were issued this week for Lynden
women by the State College of Wash
ington:
Even the handful of beans, or car
rots, more than enough for the meal
and not enough to can, if dried, will
give flavor to a stew or a vegetable
dinner. Much low-grade fruit goes to
waste because there is no sale for it.
Sorted and dried, ii would be almost
IS good as the first-class product.
Foods dried on the roof without pro.
lection from insects and dust are not
appetizing, and when dried until bone
dry" and stored in muslin bags, the
texture is SO destroyed that soaking
will not restore them to their natural
condition.
Commercial Dryers.
There are several commercial dry
ers on the market; but homemade
dryers are entirely satisfactory for
use either in the sun or with artificial
heat In constructing a home made
device for drying. one should keep in
mind that heat ventilation and pro
lection from dust and insects are nee
essary. By using a window sash for
the glass roof, the food may be kept
entirely clean, and will dry more rap
idly than in the open air.
SIMPLIFYING Trays.
Trays used for sun-drying and
brought in and placed over the stove
to utilize surplus heat should be cen
structed of uniform size, SO that they
can be stacked one on top or the other
when used over artificial heat; or,
each one may be protected with mos
quito netting and placed in the sun.
These trays are best when made OF
galvanized wire screen with a 11a"
frame of wood on the upper side, and
four nails in the four corners to lift
them from the stove or to allow the
air to circulate underneath when
placed in the sun. Fruits and vege /
tables will dry very rapidly if cur
rent of air is passed over them with
an electric fan
Blanching Necessary.
The secret of drying vegetables sue.
cessfully lies in parboiling or blanch-
ing. This cleanses the vegetables and |
removes the sticky substances, thus
facilitating drying. The blanching
also sets" the color in the product |
and removes strong flavors. Blanch-
ing is not essential, but is highly de-
sirable for all except parsley, celery
tops, and some greens.
The average time for blanching or
boiling vegetables is five minutes, but I
this time should vary according to the
size and maturity of the vegetables.
Corn should be bianched on the cob
long enough to set" the milk; beets T
until the skin can be easily removed. |
Large, or overmature peas may be
put through the food chopper, spread /
on cheese-cloth, and dried for soups.
A slicer is sometimes used to cut I
the vegetables into uniform pieces, so F
that drying may be FASTENED by eI-
posing the cut surfaces TO the air.
Curing of Dried Products.
Fruits are ready for curing if, when I
crushed, there is not enough water
left to stain the fingers. Vegetables T
should be leathery and pliable, but 7
not brittle. Curing is accomplished +
by putting the product in bag, loose
ly tied, and turning the bags each day /
for-three or four days, so as to equal. +
ize the moisture. Tin syrup pals and I
cottolene pals make good containers
for storing the fruit. Paper bags are F
good, but should be put into a large, T
tin can, unless they are heavy and
well tied.