Tombstone epitaph., 1917-07-29


In the preparation Of large quanti-
ties Of potatoes a peeler may be util-
lied. The potatoes are thrown by cen.
trifugal force against a rough surface
which. under streams Of water provid-
ed by the perforated tin container
above. hicks of the outer skin and
leaves only the eyes to be dug out.
Blanching Of vegetables Is cOnsid-
cred desirable by some housekeepers.
although IL 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 loosens the fiber.
This allows the moisture In the vege-
table to evaporate more quickly and
uniformly. 1t also quickly coagulates
the albuminous matter in the vegeta-
bles. which helps to hold in the natural
fiavOrs. Blanching consists Of plung-
ing the vegetable into boiling water for
short time. Use a wire basket or
cheeseclOth bag for this. After blanch-
ing the required number Of minutes,
drain well and remove surface mois-
ture from vegetables by placing be-
tween two towels or by exposing to
the sun and air for short time.
Preparing Food for DrieS.
In large factories the vegetables are
put through special shredders 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 slicer Is
adapted for use on a very wide range
Of material. A large sharp kitchen
knife may be used when a handler
cutting device Is not available. Care
should be taken that the material Is
sliced thin enough but not too thin.
From an eighth to quarter of an
inch Is a fair thickness for most OF
the common vegetables to be sliced
and dried. Very small slices or strips
dry more quickly because they expose
a greater surface to the air than 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-
tageOusly to make dishes like those
prepared from the fresh foods.
The slicing machines are not suit
able for children's use, for they will
cut fingers as mercilessly 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 paraffin
paper cartons also afford ample pro-
lection for dried products when pro-
tected 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-
.,la.eu p'a. nSe .oiui.ionS' NOV"
yer sle uiihcui' 10 op,ain IN the niore
i,u,iiiu regions, anu mere moisture
'si' containers si'ou'o DC useu'
II small amount OF dried product
Is put In each receptacle, just enough
for one or two meals, 1t Will not be
necessary to open container the con-
tents VI which cannot be consumed In
q short time. the use OF the small