Keowee courier. [volume] (Pickens Court House, S.C.) 1849-current, 1917-06-13


soups or omelets., Dry in about
three or three and half hours.
When used. rinse in cold water and
scald in boiling water.
Brussels Sprouts.
Treat like caulinower, but add
soda to water in which they are
blanched.
Cabbage, Kale, Collartls, Etc.
Wash; shred as for kraut, or slice
in about one inch strips. Boil well
GO or Is minutes, according to age
and thickness of leaves). Dry at the
same temperature as for beans, about
two and half to three hours.
Spinach, Beet Tops, Mustard and
Other Greens.
Wash, cut, blanch 4 to minutes.
Dry like cabbage.
Young, tender pods OF okra can be
dried whole. Blanch in boiling wa
tee containing a little soda Ohalf tea
spoonful to gallon of water) for
minutes. Drain, and dry in sun or
efaporator, or oven. Okra can also
be washed and sliced crosswise in
about one-eight to one-fourth-inch
slices. Blanch in clear boiling water
from one to three minutes. spread Oh
evaporator trays and dry at the same
temperature as for beans.
l5cets.
Wash and boil until almost done.
Put in cold water, peel and slice
crosswise in one-fourth-inch slices.
Spread on evaporator trays or on
cheese cloth in sun and dry like
beans.
Carrots, Turnips, Parsnip, Salsify..
Turnip-rooted Celery, Kohlrabi,
Rutabagas, Etc.
wash, scrape or pare. Blanch )
minutes and dry like beans.
Squash, Eggplant, Pumpkins, Etc.
Young summer squash is washed,
sliced and blanched for 3 minutes.
then dried. If older, pare, take out
seed and fibcrs. slice in about quar-
ter-inch slices, blanch minutes and
dry Elephants, pumpkins, etc, are
treated the same way.
Celery.
Cut in one-inch strips, blanch 3 to
. minutes, then dry.
rhyme, Parsley, Celery Tops Cor
flavoring), Bay Leaves, Etc.
DO not blanch, but rinse in cold
water. then dry.
Peppers.
Blister over fire or in hot steam.
peel and remove core and seed. Dry
without blanching,
Onion, Icek, Etc.
Peel, cut IN quarter-inch strips
blanch for 5 minutes, then dry. Dried
onions may be used any place where
fresh onions would be used. Leek Is
cut iii one-inch strips and dried the
same way.
oelect young, freshly-gathered
sweet corn in the milk stage. Husk.
SILK, and blanch in boiling water 10
to ID minutes, according to the age
of corn. Drain and cut grains from
COB. Slice grains twice and scraDe
cob with dull knife or back of knife.
Spread on evaporator trays and dry
In evaporator or in oven at 10 de-
grees, increasing slowly to 40 or
l45 degrees. May also be partly
dried in the sun and finished in an
oven or evaporator. Wash in cold
water and soak over night before
using.
Drying of Fruits,
The temperature OF oven or dryer
should be the same for fruits as for
vegetables. They may also be dried
in the sun, but it will take a longer
time and it is hard to protect the dry
ing fruits from dust and insects.
Fruits must be blanched before dry
ing, and must only be dried until
they are leathery and pliable.
IsIackbcrTics, Dcwberrics,
Spread in sun until fruits look
wilted; dry in evaporator or in sun.
Cherries. Plmms, Apricots.
Cherries can be dried with the
pit (seed) in. Plums and apricots,
split and pit removed. Dry slowly
in sun or eyaporator
Whenever You Need a General Tonic
Take Groves
The Old Standard Groves Tasteless
shill Tonic Is equally valuable as
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