The herald and news. [volume] (Newberry S.C.) 1903-1937, 1917-06-19
Cabbage. HALE. C0llardS, Etc.

Cabbage, HALE, COllards, Etc.
Wash, shred as for kraut, or slice
in about l inch strips. Boil we'll
90 tc Is minutes, according 10 age and
thickness of leaves). Dry at the same
temperature as for beans, about l..
to 3 hours
Spinach, Deet Tops, Mustard and 9th
er Greens.
Wash, cut, blanch 4 to minutes.
Dry like cabbage.
Okra.
Young tender pods Of okra can be
dried whole. Blanch in boiling water
containing a little soda G-2 teas
poonful to gallon OF water) for 5
minutes. Drain, and dry in sun Or
in evaporator. Okra can also be
washed and sliced crosswise in about
Is to IA inch slices. Blanch in clear
boiling water from l to minutes,
spread on evaporation trays and dry
at same temperature 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 and dry like beans.
Carrots, Turnips, ParSnip, satisfy,
Turnip Rooted Celery, Kohl -Rabi
Rotabagas, Etc.
Wash, scrape or pare. Blanch 5
minutes and dry like beans.
Squash, Egg Plants, Pumpkins, Etc.
Your summer squash is washed,
sliced and blanched for minutes,
then dried If older, pare, take out
seed and fibers, slice in about IA
inch slices, blanch 3 minutes and dry.
Elephants, pumpkins. ETC., treated in
the same way!
Celery.
Cut l inch strips, blanch 3 to 5
minutes, dry.
Thyme, Parsley, Celery Tops (for
flavOring) Bay Leaves, Etc.
Do not blanch, but rinse in cold
water, dry.
Peppers.
Blister over fire or in hot steam,
peel and remove core and seed. Dry
without blanching.
Onion, Leek, Etc.
Peel, cut in IA strips, blanch for
5 minutes, dry. Dried onions may
be used any place where fresh onions
would be used. Leek is cut in l inch
strips and dried the same way.
Corn.
Select young freshly gathered sweet
corn in the milk stage. Husk, silk,
and blanch in boiling water 10 to Is
minutes, according to the age OF
corn. Drain and cut grains from cob.
Slice grains twice and scrape cob
with dull knife or back of knife.
Spread on evaporation trays and dry
in evaporation or in oven at ITO de-
grees, increasing slowly to 140 or 145
degrees. May also be partly dried
in the sun and finished in oven or
evaporator. 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 it will take longer
time and it is hard to protect the
drying fruits from dust and insects.
Fruits must not be blanched before
driving, and must only be dried until
they are leathery and pliable.
Rlackberries, Dewberries, Raspberries,
Etc.
Spread in sun until fruits look wilt
ed, dry in evaporator or III sun.
Cherries, Plums, Apricots, Etc.
Cherries can be dried with the pit
in. Plums and apricots, split and pit
removed. Dry slowly in sun or evap-
orator.
Peaches.
Cut in halves, remove pit. Dry
slowly in sun or in evaporator.
Apples and Pears.
Pare, core, slice in about 1-8 inch
pieces or a little thicker. Dip for just
a moment in cold water containing
salt q or. salt to l gal. water), but do
not LETT the fcuit stand in it. Dry IN
sun or in evaporator.
Figs.
Let ripen fully on trees. If desired
to dry figs the Smyrna figs, use large
fully ripe figs, dip for just o moment
in boiling salt water e OF. salt to
gallon water). Be sure to only dip
in salt water, do not leave them in it
Spread to dry in sun for few hours
Split on one side, dry in oven or eV-
aporator until leathery but still plla-
Bile. Pack in boxes lined with parcll-
mont naner Sugar NAV be Sprink-
led between layers if desired.
EyaDOrat0rS.