Omaha daily bee., 1917-09-13
FOOD EXPERTS GIVE
DRYING FORMULAS
Local Authorities Aree on the
Proper Method for Pre-
pairing the Green
Stuff.

The local food conservation COM
mittee, George w. Munroe, chairman,
met yesterday, when ways and means
of practical conservation work in
Omaha were taken up for considera-
tion. Omaha's two drying ovens have
been crowded over capacity since
their installation and the committee
is considering the advisability of urg-
ing the installation of new plants in
the furtherance OF this important
phase of preparedness.
A subcommittee on the preparation
and publication OF standardized, SIM
. plifed and accurate formulas for the
conservation of foods by drying,
picking, canning and similar methods
has issued the following recipes, based
upon the United States government
bulletins, for Omaha housewives
These formulas have been prepared
by the following committee, authori-
ties on the subject involved: Mrs.
Harriet MacMurphy, chairman; Miss
Erma Gross Mrs. A. c. Anderson,
Miss Lucy Harte, Mrs. Rose NJ
Ohaus.
To Dry Corn.
Clean corn Of husk and silk
Boil for five minutes.
Plunge into cold water and drain.
Slash down each row of kernels through
center and cut from the cob.
Spread thinly on trays. platters. screen
ing or cloth raised off the ground.
Cover with thin cloth and dry In sun and
air, or oven, or over the kitchen stove, or
before an electric fan. or in a neighborhood
drying plant.
Stir often and leave until shrveled and
thoroughly dry.
Put into paper bags, tie tightly and shake
up once a day for a week.
When desired for use, soak overnight In
water to cover and cook In same water,
allowing one teaspoon salt TO one quart
water.
To Dry String Beans.
String the beans, remove ends cut in
two lengthwise. Spread on trays. etc, and
proceed as for corn.
string Beans Preserved In Salt.
Wash, string and cut off ends from beans
Put a two-inch layer OF beans In crock
Sprinkle thickly with salt
Alternate layers OF beans and salt until
container is filled.
Add q small quantity OF water to start
brine.
The contaner need not be filled at one
time, but fresh la; ers may be added from
When desired for use. soak quantity
needed In fresh water over night. Drain
and cook In boiling water.
sait-PickIed Corn.
Use water-tight kegs or crooks, thor
oughly washed and steamed
u Clean corn OF husk and silk.
Pack ears on end In keg or crock.
Prepare brine by mixing one-half pint Of
vinegar, three -fourths cup Of salt and one
gallon OF water
Cover corn with brine.
Cover jar with cloth and weight with
Z o clean stone.
Leave In a warm room until bubbles do
not appear when jar is tapped gently.
Skim off any scum.
Store In cool place
When desired for use soak quantity
needed In fresh water over night. Drain
and cook In boiling water to which has
been added one tcaspoonful Of sugar to one
gallon Of water.
To Dry Apples.
Pare, core and cut into eighths.
Dip into cold salt water Zone tablespoon
ful Of salt to one gallon water)
Drain and dry between towels.
Spread thinly on trays, platters, screen
Ing or cloth raised off the ground.
Cover with thin cloth and dry In sun
and air or oven or over the kitchen stove
or before an electric fan or In neighbor-
hood drying plant.
Stir often and dry TIL tough and leathery.
Put Into paper bags, tie tightly ana
shake up once a day for a week.
When desired for use soak over night In
water 10 cover and cook In same water.