American Falls press. [volume] (American Falls, Idaho) 1907-1937, 1917-07-27

One Of the most prominent features
of the food conservation program Of
European countries has been the uni
versal drying of fruits and vegetables.
The surplus vegetables In the city mar
kets were forced by the governments
into large municipal drying plants.
Community dryers were established
n the trucking regions and even Tin
Grant drying machines were sent from
farm to farm drying the vegetables
which otherwise would AVE gone to
waste. In addition, large quantities Of
dried vegetables from Canada and this
country were shipped to France dur
ing the last two years, and there Is a
possibility that dried fruits and vege-
tables may continue to be shipped
abroad in considerable quantities to
supplement the concentrated food diet
of the men in the trenches.
The drying Of vegetables may seem
strange to the present generation, but
10 our grandmothers 1t was no nov
city. Many housewives even today pre-
Ter dried sweet corn to the product
canned by the old method, n say
that dried pumpkin and squash are ex-
ceIlent for pie making. Snap beans
often are strung on threads and dried
above the stove. Cherries and rasp-
berries still are dried on bits on bark
for use instead Of raisins. In fact,
many of the everyday foodstuns al
ready are dried at some stage of their
preparation for market The common
dried fruits, such as prunes, raisins'
fgs, dates and apples, are staples In
the worlds markets, while beans and
other legumes, tea, coffee, cocoa, and
various manufactured foods, like
starch, taploca, m%acaroni, etc, are
dried either In the sun and w1nd or IN
specially constructed driers.
Even though the drying of fruits ano
vegetables as practiced a few decades
ago on many farms has become prac-
ncally a 'qost art" the present food
situation doubtless will cause a marked
stimulation of drying as a means OF
conserving the food supply. This coun'
trv is producing large quantities OF per
Ishable foods this year, which snoulC
be saved for storage, canned or prop
eriv dried. Drying is not a panacet
for the entire waste evil, nor should l
take the place Of storing or CANNING
TO any considerable extent where prop
ar storage facilities are available or til
cans or glass jars can be ootalne'
readily and at a low cost.
Advantages Of Drying.
The advantages Of drying vegetable
are not so apparent for the farm HON
az they are for the town or city house
hold. which has no root cellar or OH
er place in which to store fresh veg
tables. For the farmers wife the ne
methods Of canning probably Will Q
better than sun drying, which require
somewhat longer time. But shortt
methods of drying are available an
the dried product holds an advanta
In that usually 1t requires fewer jar
cans. or other containers than
canned fruits or vegetables; also DIRE
material can be stored in receptacle
which cannot be used for cannln
Then. too, canned fruit and vegetaol
freeze and cannot be shipped as co
yeniently In winter. Dried vegetabl
can be compacted and shipped Win
minimum risk.
Special Advantages.
To the housewife in the town I
driving of vegetables and fruits pl
sents special advantages. During {
season when the market is oversu
piled locally and prices are low 5
can lay in a stock, dry it, and put
away for a winters emergency witno
Its taking up much of the needed SIN
storage space in her home. II she
accustomed to canning her fruit a
vegetables and finds h cannon
cure jars or tin cans, she can easily
sort to drying.
With simple and inexpensive rae
ties. all housewives can ave guar
ties of food which are too small c
veniently to can. A few sweet Pc
toes or apples or peas or e~en a sin
turnip can be dried and saved ~
when very small quantities are ar
at a time. a quantity sufficient To-
meal Will soon be secured. mall
OF several dried vegetables, sucn
cabbage, carrots. turnips. potatoes
onions, can be combined TO advant
for soups and stews.
Cleanliness Is Big Factor.
Cleanliness is as necessary In
preparation Of vegetables and fr
for drying as in their preparation
canning, perhaps wen more so.
secure a fine quality of dried prod
much depends upon having the V
tables absolutely fresh, young. ten
and perfectly clean. If steel KIN
are used in pairing and cutting I
them clean and bright so as not TO
color the vegetable. The earthly s
and flavor will cling to root croI
they are not washed thoroughly be
slicing, and one decayed root may
o several kettles Of soup If the $
from 1t are scattered through a W