Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-07-13

flies have been excluded, and turning
every few days that the whole may be-
come uniformly dry.
DRIED CHERRIES.
Cherries can be seeded and dried in
the sun or in evaporation.
Dried Figs.-Figs can be dried Ike
other fruits and make delicious CON-
bination with dried peaches
Dried Berries.-Wash berries, free
from leaves and stems. and remove sur
face moisture. Handle carefully and do
not bruise. Spread in thin layer on tray
and dry slowly. Raise temperature
gradually from 10 to 125 degrees in
about two hours. Do not raise temper
allure higher than 100 degrees until a
considerable portion of moisture has
evsporated as otherwise there will be
expansion and loss of Juice by dripping.
This is accompanied by loss of flavor
and color. Finish drying berries at lao
degrees for two or three hours. 1t is
necessary to dry berries from four to
i've hours.
Dried Corn.-Corn is delicious when
dried. The tender roasting ear should
be thoroughly steamed or blanched In
boiling water until milk is set. After
cutting from cob with a sharp knife,
spread thinly upon boards or dishes,
and put in sun to dry. II the tops of
the grains are shaved on and the pulp
scraped out, leaving most Of the husk
on the cob, 1t makes a much finer prod
uct. In cooking, II shodld be soaked for
an hour or two in cold water bafore the
final cooking. Preparation in a treless
cooker gives bess results.
Dried Beans. She'll string beans and
-. NhaNr In n
dry on the vines Put in a sieve, pour
boiling water over them, and dry out in
a very slow oven until water has evap-
GRATED Then place on a platter and dry
in the sun for about ten days.
Dried Squash and Pumpkins.-Boil
material until 1t becomes tender, drain
we'll in a colander. and spread on
smoothly planed boards in the hot sun
shire. When preparing for cooking, cut
rolls Of dried pumpkin. or break Il small
bits and soak over night in tepid water
or milk. Steam next day.
Dried Okra--Cut okra into rings one
half inch and dry in sun. When dry,
put into bags and hang up.
Green String Beans.-All varieties Of
string beans may be dried. but take care
to wash and string beans carefully.
Very young and tender strings beans
may be dried whole. Those that are full
grown should be cut in one-fourth to
One-inch length with a vegetable slicer
or sharp knife 1t is better TO cut beans
than snap them. They are then put in
a bag Of cheese cloth. or in a wire bas-
ket, and blanched in boiling water for
six to eight minutes, depending on the
maturity of the bean. One-half tea
spoon Of soda may be added to each gal
Ion OF boiling water to help set the
green color in the beans. Remove sur
face moisture according to directions
given above. Young string beans must
be dried two hours, more matured beans
three hours. Begin drying at a temper
allure of 10 degrees Fahrenheit and
raise temperature gradually to las de-
grees Fahrenheit. Wax beans are dried
in the same manner as green beans.
Garden Peas.-When drying very
young. tender sugar peas do not she'll
Wash and cut in one-fourth-inch pieces,
blanch in boiling water for six minutes
and remove surface moisture. Dry for
the same length of time and at the same
temperature as for string beans. 1t is
not necessary to use soda when blanch-
ing peas.
Dried Peppers.-Split peppers on one
side and remove seed. Begin drying in
air and finish in drier at 14O degrees
Fahrenheit. A more satisfactory meth
cd is TO place peppers in biscuit pan in
oven and heat until skin blisters or
steam peppers until skin softens. In
drying thick-fieshed peppers like the
pimento. do not increase heat too quick
ly, but dry slowly and evenly. Small
varieties of red peppers may be spread
In the sun until wilted and the evap-
Grating finished in the drier, or they may
be entirely dried in the sun.
Vegetable Soup Mixtures.-Each veg
etable to be used in the soup mixture is
prepared and dried separately. Then
they are put together in the proportion
desired with the vegetable of the most
pleasing flavor predominating. A COM
bination Of several vegetables makes a
most desirable soup mixture. Those
most often used are carrots, cabbage
onions. celery and okra.
Herbs, Btc.-Celery tops, parsley
mint, sage and herbs of all kinds need
not be blanched. but washed well and
dried in the sun or in the drier. These
are good for lavoring soups. purees.
gravies, omelets, etc.
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