Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-06-22

By Frederic j. Haskin

tnat the lowest tray Wnen put IN the drler ana
pushed as far back it will go will leave a three
inch space in front. Then the next tray is placed
even with the front, leaving a three-nch space in
the back. The other trays should be alternated
in the same way. Lastly good-sized hole should
be left in the top of the drier to afford ventilation
for moist air.
In drying vegetables only the very best and
freshest varieties should be used. In order to
cure the best results, moreover, the product must
be perfectly clean. Hence scrub them well before
preparing. The department 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 not to discolor the vegetable"
After they are prepared they blanched. Blanch
ing simply means to plunge the product into boiling
water and keep it there for few minutes. Ia
drying vegetables wire basket or cheese cloth
bag are better for this The next step is to wipe
the water off by folding the product between two
towels or by exposing it to the air for little while
They are now ready to be placed on the tray in
thin layer and put in the drier. At the beginning
the temperature should be kept 1ow-not
than 10 degrees Fahrenheit-but gradually this
may be increased until 145 degrees is reached.
The drying process usually requires about two
three hours, but unfortunately, there is nothing
but experience to tell a person how long certain
vegetable should be dried.
The matter of temperature, however, is very
important. and therefore drying should not be at
tempted without thermometer. There 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
above $50 degrees.
Any green vegetable may be dried and-if
properly dried-will not lose its natural flavor and
food value The young and ursophisticated
string bean, for example, may be dried whole al
though 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. caulifower, peppers and
sweet corn are all excellent drying subjects. Con-
corning the drying of corn, Dr. Gore of the United
Chemistry
young and tender should be used for drying
and should be prepared Immediately after gather
ing. Cook in boiling water, two to five minutes,
long enough to set the milk Cut kernels from
cob with sharp knife taking not to cut pieces
off cob. Spread thinly trays and place in posi-
ton to dry. Stir occasionally"
The storage of dried vegetables is also a mat
ter of grave consequence. 1t is necessary that
they should be kept in dry place. for instance
and away from insects and dirt If lard can or
a coffee box is used, it must be moisture-proof. A
tin box of some kind, with ttght-ftting lid is
usually the best but failing this very good con-
tainer is the paper bag. Miss Madge j. Reese of
the bureau of farm extension work of the DEPART
ment of agriculture, suggests that just enough for
two meals be placed in bag If you
keep opening the bag all the time for more april
cots okra, you allow moisture to enter and some
times insects The upper portion of the bag, Miss
Reese should be twisted into neck and bent
and tied with a string The entire bag should
then be coated with liquid paraffn. After this,
the vegetables are ready for the pantry shelf or
the attic.
fruits SUBMIT 10 the drying process as wen, IL
not better than vegetables. They increase their
sugar content and hence their food value. Dried
fruits moreover, better known and better liked
than dried vegetables. Hence almost every cook
book contains numerous recipes for preparing
them On hot, dry days, fruit may be dried In the
sun until its surface begins to wrinkle and then
transferred tn the drier Otherwise the prorcSs
is IT, @-Eae as with vegetables.
Drying is a addition to the culinary apt
Of the home-or rather a very old addition recent
ly resurrected. 1t sounds trife complicated, but
a matter of fact 1t is very understanding to
the drer experts of the department of agriculture.
A good deal depends the construction Of the
drier 1t should be light, easy to operate, permit
free circulation of air, prevent the of dust
and insects and should protect the products from
steam, smoke, rain dew while they are in the
process of drying.