The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-06-14

Dut whenever pOSSlDlG II Is DcllSI W
use an apparatus which maintains
constant circulation of air. This is be-
cause vegetables and fruits, when cut
and spread out, Immediately begin to
evaporate moisture into the air around
them. If they are enclosed in sealed
compartment the air soon becomes
filled with moisture, and the result is
mold. If, however, a current of air is
blown over them, the evaporation is
slow and steady until they are dry and
crisp
The type of home made drier which
is now being used extensively in the
south, where the department of agr1-
culture has been stimulating interest
in drying, is one that can be used on
wood or coal range or a kerosene
stove. and is easy to make. The bot
tom is made of a piece of galvanized
sheet ironi24 inches long by 16 inches
wide and six inches high. Upon tins
base is built a framework OF thin
strips of wood Sc inches apart which
act as cleats to hold the trays of food
The erame work is then covered with
galvanized iron, and you have the
drier complete except fo-' trays, door
with hinges and another sheet OF iron
perforated and a little smaller than
the base-which is suspended by wires
A couple of inches above the base. pre-
venting the direct heat from coming
in contact with the product and serV-
ing as a radiator to more evenly
spread the heat.
An electric fan placed in front of an
oven or this form of drier is one of
the most effective drying devices. The
trays for this drier are also MADE OF
Il frame of thin strips OF WOOD TO
which is tackled a sheet of galvanized
screen wire, which forms the bottom
of the tray 1t is best to make the
trays three inches shorter than the
drier itself, so that the lowest tray
when put in the drier and pushed as
far back as it will go Will leave a
three-inch space in front. Ihen the
next trav is placed even with the front,
leaving a three-incn space in. the back.
The other trays should be alternated
in the same way. Lastly, good-slzeo
hole should be left in the top OF the
drier to afford ventilation for moist
air.
In driving vegetables only the very
host and freshest varieties should be
DSed In order to secure the best re-
suits moreover, the product must De
nerfectly clean. Hence, scrub them
we'll before preparing the Iepart'
ment of agriculture even goes so far
as to suggest that IF steel knives are
used in pairing and cutting they
should be bright and clean so as moi
to discoIor the vegetables AFTER
thew are prepared they are blanched.
Blanchins simply means to plunge
the produce into boiling water and
keen it there for a few minutes. In
driving vegetables, a wire basket or
cheese cloth bag is better Tor TINS.
The next tep IS to wipe the water OH
bv folding the product between two
towels or by exposing 1t TO the AIR
for a little while. They are now
ready t. be placed on the tray in
thin layer and put in the drier. AT
the beginning the temperature sh"uld
be kept low-not more than llO de-
grees Fahrenheit-but gradually this
NAV be increased until las degrees is
reached. The drying process usually
requires about two or three hours,
hut unfortunately, there is nothing
but experience to tell a person now
long a certain vegetable should be
dried.
The matter of temperature, how
ever, is very important, and therefore
driving should not be attempted with
out a Thermometer. There are many
good oven thermometers on the
market, which cost very little, and
the ordinary chemical thermometer
does the work when suspended in
the drier. Great care should be taken
to regulate the heat so that the
product does not become scorched,
and, under no circumstances, should
the temperature rise above 100 de-
grees.
and-if properly dried-will not lose
its natural flavor and food value. The
young and unsophisticated string
bean, for example, may be dried
whole, altho the older members Of
the family should be cut into pieces
before drying. Lima beans, garden
peas, carrots, parsnips, onions. beets,
pumpkin, squash, okra, cabbage,
cauliflower, peppers and sweet corn
are all excellent drying subjects. Con-
corning the drying of corn. Doctor
Gore of the United States bureau of
chemistry says: "Only very young
and tender corn should be used for
drying. and should be prepared i'm
mediately after gathering. Cook in
boiling water, two to five minutes,
long enough to set the milk: Cut kerr
nels from cob with sharp knife, TAX
ing care not to cut pieces off cob.
Spread thinly on trays and place in
position to dry. Stir occasionally"
The storage of dried vegetables is
also a matter of grave consequence.
1t is necessary that they should be
kept in a dry place, for instance, and
away from insects and dirt. If a lard
can or a coffee box is used, it must
be mOisture-proof. A tin box of some
kind, with a tight-fitting lid, is usu-
ally the best. but failing this a very
good container is the paper bag. Miss
Madge j. Reese of the bureau of farm
extension work of the department Of
agriculture. suggests that just enough
for one or two meals be placed in one
bag. If you keep opening the same
bag all the time for more apricots or
okla, you allow moisture to enter
and sometimes insects The upper
portion of the bag, Miss Reese says.
should be twisted into a neck and bent
over and tied with a string. The en-
tire bag should then De coated with
liquid paraffin. After this, the vege-
tables are ready for the pantry shelf
or the attic.
Fruits submit to the drying process
as well, If not better. than vegetables
They increase their sugar content and
hence their food value. Dried fruits
moreover, are better known and better
liked than dried vegetables. Hence
almost every cook book contains nu-
merous recipes for preparing them
! On hot dry days, fruit may be dried