Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1917-08-10

In the preparation Of large quant~
ties Of potatoes a peeler may be utll-
lied. The potatoes are thrown by CEN
trifuGal force against n rough surface
which, under streams Of water provid.
ed by the perforated tin container
above, hicks Off 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 looScns the fiber.
This allows the moisture In the veGe-
table to cvnporate more quickly n
uniformly. 1t also quickly coagulates
the albuminouS matter in the vegeta-
bleS, which helps to hold in the natural
~flavors. Branching consists of plung-
Ing the vegetable into boiling water for
a short time. Use n wire basket or
Chcesecloth bag for this. After blanch-
ing the required number of minutes,
drain we'll and remove surface mois-
ture from vegetables by placing be-
tween two towels or by exposing to
the sun and air for a short time.
Preparing Food for Orier.
In large factories the vegetables are
put through special shreddcrs and
slicers not adapted for home use,
but convenient and inexpensive ma
chimes which can be used to great adj
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 sllcer Is
adapted for use on n very wide range
of material. A large sharp kitchen
knife may be used when a handler
,-,,i.s device Is not available. Care
should be taken that the material Is
sliced thin enough but not too thin.
From an eighth to n quarter OF an
inch Is n fair thickness for most OF
the common vegetables to be sliced
and dried. Very small slices or strips
dry more quickly because they expose
Il greater surface to the air tina 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 advan-
t~ageously to make dishes like those
prepared from the fresh foods.
The sllclng machines are not suit
able for children's use, for they Will
cut fingers as mercllessly 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 paraiin
paper cartons also afford ample pro-
lection for dried products when pro-
tccted from insects and rodents, The
dried fruit or vegetables must be pro-
tected from the outside moisture and
will keep best in a cool, dry, well-ven-
tilatel 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, it will not be
necessary 20 open II container the con-
tents of which cannot be consumed In
a short time. The use Of the small
~contniner also makes It more difficult
. for insects to spoil large quantities OF
dried fruits or vegetables. If a paper
bag IS used, the upper part should be
twisted into a neck, bent over, and tied
tightly with n string. If IA further
~prccaution against spoilage Is neces-
sary the bag can be coated with par
afia by painting 1t with a brush which
has been dipped into melted paraftin.
Another |precautlon may be taken by
placing the small bags in a tin con-
tainer with a tightly fitting cover, such
as an ordinary lard can or pail. All
bags should bear a label indicating
what they contain.
If fruits or vegetables are packed In
tight containers Immediately upon be-
Ing dried thoroughly, they will remain
just as brittle as they were when ta-
ken from the drier. If, however. they
are not dried thoroughly, they will
Sweat and soon mold. To prevent
!. this the material should be examined
, within 81 hours after packing, and il
It appears moist 1t must be dried
further.
;. To Dry caulifower.
q C1aoo divide in small lunches