The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1917-06-02

out ana dry. Do not increase temper.
ature too quickly but give time to dry
all the way through. Caulifiower will
turn quite dark in drying. but will
regain part of color lost in soaking and
cooking. Specially good in soups or
omelets. Dry in about or 8 1-2
hours. When used, rinse in cold wa
ter and scald in boiling water.
-.- Brussels Sprouts.
Treat like caulifiower, but add soda
to water In which they are blanched.
Cabbage, Kale, COllards, Etc.
Wash, shred as for kraut, or slice
In about inch strips. Boil we'll (10
to 16 minutes. according to age and
Of leaves). Dry at the same
temperature as for beans. about 2 1-2
to hours.
Spincii, Beet Tops, Mustard and Other
Greens.
Wash. cut, blanch 4 to 6 minutes.
Dry like cabbage.
Okfa.
Young tender pods of okra can he
dried whole. Blanch in boiling water
a little soda (1-2 teaspoon
full to gallon water) for minutes.
Drain, and dry in sun or in evapora-
tor. Okra can also be washed and
sliced crosswise in about 1-s to Ia
inch Ices. Blanch In clear boiling
water from 1 to minutes, spread on
evaporator trays and dry at same
as for beans.
Beets.
Wash and boil until almost DONE
Put in cold water. peel and slice cross
wise Ia inch slices. Spread on evap-
orator trays or on cheese cloth in sun
md dry like beans.
Carrots, Turnips, Parsnip, Slasify.
Turnip Rooted Celery, KOhlrabi,
Rutabagas, Etc.
Wash, scrape or pare. Blanch 6
minutes and dry like beans.
squash, Eggplants, Pumpkins, Etc.
Young summer squash is washed,
liced and blanched for 8 minutes,
hen dried. II older. pare. take out
eed and fibers. slice in about IA
nch slices, blanch minutes and
Try. y Egg. plants. pumpkins. etc.,
reated the same way.
Celery.
Cut In inch strips, blanch 3 to
minutes. dry.
Thyme Parsley, Celery Tops (for
fayoring) Bay Leaves, Etc.
Do not blanch, but rinse in cold W.
1ater, dry.
Peppers.
Blister over fire or in hot steam,
'eel and remove core and seed. Dry
Without blanching.
Onion, Leek, Etc.
Peel. cut In IA inch strips blanch
or 8 minutes. dry. Dried onions may
De used any place where fresh onions
would be used. Leek Is cut in. !
nch strips and dried the same way.
Corn.
Select young freshly gathered
'weet corn In the milk stage. Husk.
'ilk. and blanch in boiling water 10
% IL minutes, according to the age
'f corn. Drain and cut grains from
lob. Slice grains twice and scrape
lob with dull knife or back of knife.
Spread on evaporator trays and dry in
or In oven at 10 degrees.
increasing slowly to 140 or 145 de-
srees. May also be partly dried in
he sun and finished in oven or evap-
orator. Wash in cold water and soak
over night before using.
Drying of Fruits.
The temperature of oven or dryer
should be the same for fruits as for
vegetables. They may also be dried in
the sun; but 1t will take a longer time
and 1t is hard to protect the drying
fruits from dust and insects. Fruits
must be blanched before drying, and
must only be dried until they are
and pliable.
Dewberries, Raspberrics.
Spread In sun until fruits look wilt
ed, dry in evaporator or in sun.
Cherries, Plums. Apricots, Etc.
Cherries can be dried with the pit
in, Plums and apricots, split and pit
Dry slowly in sun or evap-
orator.