The state herald., 1917-07-20

In the preparation Of large quanti-
ties of potatoes peeler may be util-
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 or the outer skin and
lcaves only the eyes to be dug out.
Blanchlng of vegetables is consid-
cred desirable by some housekecpers,
although 1t is not strictly essential to
successful drying. II is claimed that
the blanch gives more thorough
cleaning, removes the strong odor md
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 vegetn-
bles, which helps to hold In the natural
flavors. Blanching consists OF plung-
ing the vegetable into boiling water for
short time. Use 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 n short time.
Preparing Food for Drier.
In large factories the vegetables ara
put through special shredders and
slicers not adapted for home use.
but convenient and inexpensive ma
chimes which can be used to great ad-
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 II
adapted for use on 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 ID
sliced thin enough but not too thin.
From an eighth to quarter Of an
inch Is 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 fne
they arc more difficult to handle In
drying. appear to lose somewhat In
flavor, and cannot be used 80 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 MS 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 jnrs make good receptncles for
storage OF dried fruits or vegetables.
Pnstebonrd boxes with tight covers.
stout paper bngs, and patented paraffin
pnper 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-
tilated place. These conditions. how
ever. are difficult TO obtnin In the more
humid regions. and there moisture
tight containers should be used.
II small amount Of dried product
is put In each receptacle. Just enough
for one or two meals, II will not b
necessary to open container the con-
tents OF which cannot be consumed In
short time. The use Of the small
containcr also makes II more diflicult
for insects to spoil large quantities Of
dried fruits or vegetables. II paper
bag is used. the upper part should b
twisted Into neck. bent over. and tied
tightly with a string. II q further
precaution against spoilnge In ncces-
sary the bag can be coated with par.
ann by painting II with q brush which
hns been dipped into melted parafin.
Another precnution may bc taken By
placing tho small bags In a tin con-
timer with tightly hitting ccvcr. such
M an ordinary lard can or pail. All
bags should bear q label indicating
what they contain.
II fruits or vegetables are packed IN
tight containers Immediately upon be-
Ing dried thoroughly. they will remain
Just as brittle m they were when u,
ken from tho drier. II. however. they
arc not dried thoroughly. they will
"swcat" and soon mold. To prevent
this the material should be examined
within "a hours after packing. and II
II appears moist II must be dried
further.
To Dry caviineWsr.
Clean. divide In small punches,
blanch SIX minutes. and dry two to