Ladysmith news-budget. [volume] (Ladysmith, Rusk County, Wis.) 1907-1927, 1917-08-17
How to Dry Fruits and Vegetables
BY the Home Economics Committee
of the University of
Wisconsin

COrR-MethOd 1-Immedlately after
picking and husking place the ears in
unsalted, boiling water for five minutes
to set the starch and milk" plunge
into cold water; drain or wipe with
clean towels; cut kernels from cob,
being careful not to cut too close to
the cob. Use sharp knife. Dry by
any Of the suggested methods, prefer
ably Sin, the oven.
CornMethod p Husk freshly pick ed
corn, remove tips of kernels with sharp
knife or cabbage slicer; extract pulp
or milk" by scraping with blunt
knife; mix thoroughly; partially dry
by placing corn pulp in a pan over hot
water until mixture thickens. Spread
on clean dripping pans or platters; stir
occasionally while drying. When thor
oughly dry, condition and pack.
String Beans Method Directly
after picking. string the beans, wash in
cold water, drain on soft paper or
towels; cut in one-inch pieces or split
lengthwise. Dry by artificial heat.
String Beans Method 2-Directly
after picking, string and wash beans;
plunge Immediately into boiling water
for five minutes; then plunge into cold
water; drain on soft paper or towels;
cut into desired form either one-inch
pieces or thin slices cut lengthwise-
and dry by artificial heat.
If the beans have become too old to
use as string beans, allow them to ripen;
then shell and store.
Green Peas-Shell freshly picked
peas, steam ten minutes or boil five
minutes in a covered kettle with small
amount of water; plunge into cod
water, drain, and dry by artificial
heat for six or eight hours.
Greens and Herbs Spinach, beet
greens. lettuce, dandelions, and chard
supply mineral material and other
necessary food substances which may
be lacking in the winter diet. AS great
variety of these as possible should be
dried.
Herbs are also valuable since they
add variety to the flavor of winter
foods. Celery tops, parsley, mint,
sage, onion tops, pepper and cress are
useful for this purpose.
All greens and herbs should be care
fully picked over and washed in several
waters. These may be steamed ten
minutes before drying. The quicker
oven method of drying makes them
retain their natural color and flavor
better Only in very hot, dry weather
should the sun-dry method be used.
Dry thoroughly, condition and pack.
Pumpkins and squash-Prepare by
steaming, boiling, or baking; mash
and spread on clean dripping pans or
platters and dry in the oven, stirring
frequently. Condition and pack as in
Gicated for corn. Pumpkin and squash
NAV be sliced and dried without pre-
'IouS cOOklnS.
Other vegetables-Any other vege-
tables, such as carrots, turnips, and
potatoes may be dried. This however,
should be done only when storing
facilities are poor or when the product
is to be shipped q long distance. Wash
pare Or scrape; cut into "a inch slices;
dry and pack.
Small Fruits and Berries-Small
berries, such as blueberries, currants,
gooseberries, raspberries, and even
cherries and grapes can be very sue
cessfully dried. The length of time
required is from six to eight hours.
Use only sound, unbruised fruit;
wash clean and drain on soft paper or
clean towels. Spread on clean dripping
pans or platters and dry in the oven.
Be careful that the oven is not too
warm in the beginning. A low tenn
perature Q1O degrees F. at first will
be about right. If this is gradually
raised to 100 or lao degrees F., the best
results will be produced.
Berries may be successfully dried in
trays in open air when the weather is
hot and dry.
Apples and Pears Wash fruit, pare,
core, cut into inch slices. Dip i'm
mediately into a weak salt solution
made Of three level tablespoonful of
salt to one gallon of water. Drain;
spread on trays, dripping pans Or
platters; dry until somewhat leathery.
Condition and pack.
Rhubarb-Select young stems of
rhubarb, wash and cut into inch
pieces, useing very sharp knife. If
the skins are not removed, the rhubarb
retains it's pink color. Dry condition
and store.