Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1917-08-01

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move surface moisture by placing be-
tween two towels or by exposing to
The sun aud air for a short time. Dry
young string beans two hours, more
matured beans three hours. Begin dry
ing at temperature OF 40 degrees F.
and raise temperature gradually to 145
degrees +.
Wax beans are dried In the same
manner AZ the green string beans.
Peas.
"a Shell and spread ON trays and dry
(b) Shell full grown peas with nom
edible pod, blanch the peas from three
to five minutes remove surplus mois-
ture, spread In single layer on trays
and dry from three to three and one
half hours Begin drying at 10 de-
grees F., raising temperature very
slowly In about one and one-haH hours
to 145 degrees F. Continue drying one
and one half or two hours at 145 de-
grees F.
(c) Shell full grown peas, passing
through meat grinder, then spread
on trays and dry. Whole peas take
longer to dry. but when cooked they
resemble fresh peas. The ground peas
dry more quickly, but make product
which can be used successfully only In
the preparation-of soup or PURGE.
ID When drying the very young and
tender sugar peas use the-pod also.
Wash and cut in quarter inch pieces.
Blanch in boiling water six minutes.
Remove surplus moisture and dry the
same length of time and at the same
temperature as string beans. 1t is not
necessary to use soda when blancbing
peas. + =,
Garden 6sets, Carrots, Rhubarb. Etc.
Beets.-(a) Select young, quickly
grown, tender beets. Wash, peel, slice
about one eighth inch thick and dry.
(b) Boil the whole beets with skin
until a little more than three-fourths
done. Dip in cold water, peel and slice
into one-eighth or one-quarter inch
slices. Dry two and one-hah to three
hours at Ito degrees to $50 degrees F.
Carrots.-Varieties having large,
woody core should be avoided.
(a) Wash, peel, slice lengthwise into
pieces about one-eighth inch thick and
dry.
CO. Clean, scrape or pare and slice
into one-eighth inch slices. Blanch six
| minutes, remove surface moisture and
dry two and one-half to three hours.
Begin drying at no degrees F. and
raise temperature gradually to $50 de-
grees +.
parsnips. kohlrabi, celeriac and salsi-
fy are dried by the same methods.
Rhubarb.-Choose young and succu-
lent growth. Prepare as for stewing,
by skinning the leaf stalks and cut
| ting into pieces about one-fourth inch
to one-haf inch in length. Do not use
the blade of the leaf
Pumpkins and Squash.
! (a) Select sound, we'll grown speci-
mems. Cut into strips. Peel these.
remove all seeds and the soft part
surrounding them. Cut strips into
smaller bits not over one-fourth inch
thick and two inches long and dry.
(b Pare and cut into about one-half
inch strips and blanch three minutes.
Remove surface moisture and dry
slowly from. three to four hours, rails
ing temperature from 10 to 40 de-
/ grees F. =.
Celery tops, parsley, mint. sage and
herbs of all kinds need not be blanched.
but should be washed well and dried
in the sun or in the drier
Apples, Pears and Ounces.
Early varieties and sweet apples are
not well adapted to drying. Winter
apples should be used for this purpose,
(a) Peel, core, trim and slice one
fourth inch thick. Dip in weak salt
solution containing eight teaspoonfuls
of salt to one gallon of water. Spread
on trays aud dry. 1t is onlF necessary
to dry apples long enough for them to
become tough and somewhat leathery.
b) Pare, core and cut into efghths.
or core aud slice in rings, using fruit
or vegetable slfcer. As apples discolor
quickly. do not let them stand long
| 80 Z. 13i35 &kiis33s6SflI