New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-12
Exactly How Successful Drying Is Done

The finished material should be dry, but not
crisp. Fruits should be like raisins or COM
mercial dried apples, apricotS and peaches
after they have stood in an open box, COW
cred with absorbent paper, like paper towel
ling. They should be somewhat dryer when
taken from the drying machine, as they tend
to become moister after standing for a few
hours.
If packed into a tightly covered box or can
at once, they will sweat Sweating changes
the flavor, and is not desirable for most dried
fruits and vegetables. 1t indicates that they
are too moist to keep, and will mould if not
dried longer.
Steaming for three minutes will preserve
the color of potatoes and fruits which tend to
turn brown or black on standing.
Steaming vegetables which are made up
largely of celluose will check the hardening
of the fibre which is usually produced by dry
ing. 1t also preserves a better color. These
vegetables should be steamed five minutes.
Steaming tends also to give the dried prod
uct more nearly the same favor as the canned
vegetables when it has been prepared for the
table and shortens the time of cooking.
SOME SPECIAL CASES
The processes Of drying foods under home
conditions have not been so definitely worked
out as for canning, but so far as known the
following directions produce the best results
and should be followed until some better plan
of working has been determined;
CORN-Cook on the cob in boiling water in
a covered kettle for five minutes. Remove
and plunge into cold water for convenience
in handling. Cut the corn from the cob IN
thin slices. Scrape out the part of the kernel
which remains taking care not to scrape off
bits of the cob. Spread on the tray of the
DRYER to depth of one-third of an inch or less.
Keep the temperature at $40 degrees F. for
the greater part of the time. Let it gradually
rise TO this temperature, which it should reach
before the end of the first hour.
If drying on a gas stove, turn the flame
down quite low at this time, and the corn will
need little watching until dry. 1t is well to
watch the first corn that is dried in order
to learn just the proper height at which 10
keen the gas The time of drying corn on
household dryers varies from two to four
hours. if properly managed When dry the
corn should have rich, creamy white color
and will be hard.
APPLES-Pare, core and cut into slices
one-eighth or one-quarter OF an inch IN thick
ness. IL done by hand, slice directly into a
steamer. which should be over boiling water.
Steam three minutes or until the surface OF
the fruit has a scalded appearance. Lay the
apples one layer deep on the dryer and let
drv at a temperature of $50 degrees F.. for the
greater portion Of the time. If drying on a
wood stove which is not in use for other cook
ING al this time, it is well TO bank the IRE so
that it will die down slowly. -,
When managed in this way the apples VIII
not need watching except during the first hour
OF driving, while they are being heated to the
$50 degrees f. II usually takes two and one
half hours 10 dry apples in this way IL the
apples are not quite dry when the dryer mas
cooled, it may be heated again for Few MIN
utes. II, l.
The dried apples, when done, shoui 10, pe
creamy white, and tough and leathery. mere
should be no soft places in any OF the pieces
If there are, such pieces should be dried longer.
STRING BEANS-Wash and remove tne
strings Cut lengthwise into two or t nIee
pieces Put into steamer over boliing
water. and steam until the beans turn bright
green color. This usually takes i've minutes;
Spread them, while still hot, on the trays OF
the dryer and dry at a temperature OF lou ue-
grees f., adjusting the stove as described III
the cases Of the corn and apples. On house
hold dryers string beans require from three 70
six hours 10 dry. When done they should DC
dark green, tough and very dry, but not
brittle