The Delta independent., 1917-07-20

sections, strung and then suspended
in the sun or above the stove to dry.
-. Food products prepared for drying
may be spread in a thin layer on
white cloth and exposed to the direct
rays of the sun. Obviously, food so
exposed must be protected from flies
by mosquito netting, or a very
coarse cheese cloth serves as a better
protection against smaller insects and
dust. 3.-f one is so fortunate as
to have an enclosure in glass where
one may secure the greater heat from
the concentration of the suns rays,
then the problem is greatly simpli-
fled. Or again the rack nav be
placed on metal roof to dry A.
Food may be dried in a slow oven and
with frequent stirring. 5.-The pro-
cess is much shortened by evapora.
tors, the product is less darkened,
and there is less opportunity for the
accumulation of the dust The home
made evaporator may be constructed
at very slight expense Foods that
are execllently preserved by dying
are corn, string beans. g eer peas and
apples. Corn should be steomed from
10 to Is minutes-long enough to set
the milk-then cut from the cob and
spread thinly for drying by either of
the methods just named Uuless corn
is steamed at once when gathered,
it will lose some of it's natural sweet
ness and this cannot be replaced by
the addition of sugar String beans
may OF may not be scalded before
drying. Peas should be scalded i'm.
mediately when they have been pick
ed and shelled-if dried out of doors
they should be kept in the shade to
preserve their color
After the fruit or vegetable is ap-
parently dry, then continue the drying
for one, two or three weeks. by
spreading in the open, or by putting
in flour sacks and hanging where
Exposed to the air in a dry warm
place. For re-hydrating or soaking
N--NN NSOhAAtF WASH well alter SOAKING
in tepid water for five minutes. Soak
from 6 to SO hours, depending upon
the drypess of the product and the
size of the sections. Then heat slow
ly, cooking in the water in which
the product has been soaked. Corn
viii require but few hours of soak
ing. 'Thap ba
about ten minutes. If corn is cooked
in the part Of a double boiler the
time may be doubled. With all fruits
also, cook very slowly and simmer
with the cover on the sauce pan, until
the fruit is very tender, but not
broken. Dried fruits require long
soaking. Upon the skill of the cook
will then depend the palatability of
the dried fruits. zoe
The material necessary for the con-
struction of an evaporator of the sim
plest type are a very few feet of inch
stock, nails. and cheese cloth. The
four upright supports are connected
by horizontal bars on which rest trays
easily removed. These trays must be
far enough apart to permit of free
circulation of air. The trays are open
wood frames covered with cheese
cloth II the upright supports are
tipped with nails the rack may rest
on the back of the stove-thus util-
izing waste heat. The direct rays OF
the sun or the concentration of the
rays by placing the rack under the
glass of the hot bed, may be utilized
on hot days.
CANNING methods of can
ming are commonly used in the house
hold and in the canning factory, the
cold-pack method and the open kettle
method. The cold-pack method is SO
called because of the uncooked or
partially cooked fruit, vegetable, or
other food is packed in can or
jar, some liquid-as water, syrup, or
juice fruit, vegetable or meat juice)
is used to cover the food in the can
and the can is then placed in re-
ceptacle where it is surrounded with
boiling water or steam and the cook
ing takes place. This is the method
used by all canning factories for sim
ply canned vegetables, fruits and
meats. 1t is also being adopted gradu-
ally by housekcepers, since in general
it is safer, easier way of canning
most foods then the old open-kettIe
method, and the product keeps much