Roanoke Rapids herald. [volume] (Roanoke Rapids, N.C.) 1914-192?, 1917-08-03

cheese cloth bag for this. After
blanching the required number
of minutes, drain well and re-
move surface moisture by plac-
ing vegetables between two
towels or by exposing to the sun
and air for short time.
The vegetable thus prepared is
spread in a thin layer on the
trays Of the drier. The tempera-
ture for drying should be rather
low to prevent scorching the
product. For most vegetables,
after surface moisture is remov-
ed, begin drying at a tempera-
ture of ll00 F. Increase tempera-
turegradually from ll0' tol45' F.
and complete drying in 2 or 3
hours. The time required for dry
ing vegetables varies, however,
it can easily be determined by a
little experience. The material
should be stirred or turned sever
al times during the drying in
order to sectre a uniform product.
1t is important to know the
temperature Of the heat in the
drier and this cannot be determin.
ed very accurately except by
using a thermometer. Inexpen-
sive oven thermometers can be
found on the market, or an ordi-
nary chemical thermometer can
be suspended in the drier. If a
thermometer is not used the
greatest care should be given to
The regulation of the heat. The
temperature in the drier rises
rather quickly and the product
may scorch unless close attention
is given.
GREEN STRING BEANS. All
varieties of string beans can be
dried. Wash and string the beans
carefully. The very young and
tender string beans can be dried
whole. Those that are full grown
should be cut in I to ! inch
lengths with a vegetable slicer
or a sharp knife. 1t is better to
cut beans than snap them. They
are then put in a bag of cheese
cloth, or in a wire basket and
blanched in boiling water for 6
to 10 minutes, depending on the
maturity of the bean. One-half
teaspoon of soda may be added
to each gallon of boiling water
to help set the green color in the
bean. Remove surface moisture
according to directions given
above. Young string beans dry 2
hours, more matured beans 3
hours. Begin drying at tenn
perature of 110o F. and raise
temperature gradually to 1450 F.
Wax beans are dried in the same
manner as the green string beans.
LIMA BEANS. Lima beans
can be shelled from the pod and
dried. If gathered before matur-
ity, when young and tender,
wash and blanch from 5 to 10
Length of time for
blanching depends upon size and
of bean. Remove sur
face moisture and dry from 3 to
81 hours at same temperature for
string beans.
DRY SHELLED BEANS. Diff
ferent kinds of beans, after ma
turing and drying on the vines,
ian be treated as follows; shell,
wash and spread in thin layers
IN the trays of the drier and
heat 10 minutes, beginning at
l6O' F. gradually raising the
temperature to 1902 F. This high
temperature will destroy all in
'ect eggs that might be on the
BEANS. Cowpeas or any field pea
AN be treated in the same way.
COOL and store carefully. Itmight
De added that the heating of the
'ean or pea destroys its vitality
md thus treated cannot be used
or seed purposes.
GARDEN PEAS. When drying
he very young and tender sugar
'eas use the pod also. Wash and
ut I inch pieces, blanch in boil
ng water 6 minutes, remove
urface moisture, and dry the