Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-08-23
EQUIPMENT FOR DRYING FRUITS
AND VEGETABLES.

Tray.-Make the framework from strips
of lumber ga inch thick and inches wide
To this nail laths 1-S inch apart to form
bottom. Galvanized-wire screen, is or IA
inch mesh, may be substituted for the
| laths. II laths are used, tray should be
feet long. If screening. length depends
on width of screening.
Array Dryer.-Stiffen four trays with
wire screening bottoms by mailing 2 laths
across center. Attach an upright. 1-2
inch thick. inches wide. and IS inches
high. to each corner Of the trays placed
one above the other. This may be sus-
pended above the kitchen stove.
Trays to be used with electric fan.-Afake
framework, by 1-2 feet, from strips
of lumber "a inch thick and inches wide.
Across the bottom tack strips of half
round or dressed laths. Is inch apart
These trays may be filled about 1 inch
deep with the fruit or vegetable to be
dried. and stacked four or five high before
an electric fan. Bottom Of lower tray
should be on level with lower rim Of fan.
1t is, of course. perfectly possible to dry
vegetables on earthenware plates. When
drying. take advantage of the fire on
baking day after the bread and cake
have been taken from the oven.
How to dry Beets.-Select young. quickly
grown. tender beets Peel and slice into
1-8 or IA inch slices. Spread thinly on
trays or earthenware plates. Dry in sun,
in oven. over kitchen stove. or before the
electric fan until leathery. Stir from time
to time.
How to dry carrots.-Avoid varieties
having large. woody core. Clean. scrape,
and slice into 1-s inch slices. Place in
cheesecloth square or wire basket and
plunge for. 6 minutes into boiling water
Dip for a moment in cold water. Remove
surface moisture by placing between
towels. or by exposing to the sun and air
for short time. Spread thnly on trays
or earthenware plates. Dry in sun, oven,
over kitchen stove. or before the electric
fan until brittle. Stir from time to time
How to dry Tomatoes.-Wash and slice
into pieces IA to 3-S inch thick. Place on
trays in one layer. Dry in sun, in oven.
over kitchen stove, or before electric fan
until leathery.
How to dry Corn.--Select only young,
tender corn suitable for eating from the
cob Prepare Immediately after gather
ing. Place corn on cob in vessel of water
Add a teaspoonful Of salt to each gallon
of water. Boil or steam for from to 10
minutes. until milk is set. Remove from
kettle and drain we'll. Cut kernels from
the cobs with sharp knife. Take care not
!
on trays or earthenware plates. Dry in
sun, In oven. over the stove, or before
the electric fan. until the corn is so dry
that it rattles. Stir the corn from time
to time during the process.
| How to dry Onions.-Select well-matured
onions. Wash, peel, and slice onions into
1-8 to Ia inch slices Peel and slice under
water. Place in cheesecloth square or wire
basket Plunge for minutes in boiling
water. Dip for a moment into cold water.
Remove surface moisture by placing be-
tween towels, or by exposing to the sun
and air for a short time. Spread thinly
on trays or earthenware plate. Dry In
sun. in oven. over kitchen stove. or be-
fore the electric fan. until tough and
leathery. Stir from time to time.
How to dry Pears.-Pare, core and cut
into eighths. Or core and slice In rings.
using fruit or vegetable slcer. Do not let
stand long before drying. To prevent dis
coloration. dip fruit, as it is prepared. for
minute. In cold salt bath Il ounce of salt
to gallon Of water) Place In colander
and set IN container of hot water Place
cover on container and steam for 10 min
utes. Remove surplus moisture by plac-
ing fruit between towels, or by exposing
TO the sun and air. Spread thinly on trays
or earthenware plates. Dry In sun. in
oven. over the kitchen stove, or before the
electric fan, until the pears are tough and
somewhat leathery. Stir from time to
time. The finished product will not look
ike fresh fruit. but it's good to eat.
How to dry Peaches.-Peel. cut in halves.
and pit. Spread thinly on trays or earth
enware plates. Dry in sun, In oven. over
the Kitchen stove, or before the electric
ran, until fruit is tough and somewhat
leathery. Stir from time to time. The
finished product will not look like the
fresh fruit. but it's good to eat.
How to dry Apples.-Use winter apples.
not the early or sweet varieties. Pare.
core and cut into eighths. Or core and
slice in rings, using fruit or vegetable
slicer Do not let them stand long be-
FORE drying. To prevent discoloration dip
ttruit, as 1t is prepared. for minute In cold
salt bath Il ounce of salt to one gallon OF
water) Remove surplus moisture by
placing fruit between towels. or by ex-
posing to the sun and air. Spread thinly
on trays or earthenware plates. Dry In
sun, In oven. over the kitchen stove, or
berore the electric fan. until the apples
are tough. and somewhat leathery Stir
from time to time.
To store dried fruits and vegetables
Place In boxes. Pour from one box to
another once day for three or four days
II TOO moist. dry again. Place In cioth or
paper containcrs,as pasteboard boxes win
tight covers, stout paper bags SAT- Sacks
or patented paraffin cartons. small con-
tainers are best.
lie seal paper bag.-Twist upper part
into a neck. bend over. and tie tight win
a string. Label all hays. Store In dark,