Western liberal. (Lordsburg, N.M.) 1887-1919, 1917-07-20

In tine preparation VI uEBe QuhuA
ties Of potatoes a peeler may be util-
lied. The potatoes are thrown by cen
trlfugal force against a rough surface
which, under streams of water prOvid-
ed by the perforated tin c%Ontainer
above, hicks of the outer skin and
leaves only the eyes to be dug out.
Blanching OF vegetables Is consld-
cred desirable by some hOusekeepers,
although It is not strictly essential TO
successful drying. 1t is claimed that
the blanch gives a more thorough
cleaning, removes the strong OdOr and
favor from certain kinds of vegeta-
bles, and sOftens and lOosens the fiber.
This allows the moisture In the vege-
table to evaporate more quickly and
uniformly. 1t also quickly coagulates
the albumlnOus matter in the vegeta-
bles, which helps to hold in the natural
flavors. Blanchlng consists of plung-
ing the vegetable into boiling water for
a short time. Use a wire basket or
%cheesecloth bag for this. After blanch-
ing the required number of minutes,
drain we'll and remove surface mois-
ture from vegetables by placing be
tween two towels or by exposing to
the sun and air for O short time.
Preparing Food for Drler.
In large factories the vegetables are
put through special shredders and
slicers not adapted for home use,
but convenient and inexpensive ma
chimes which can be used to great ad-
vantage are on the market. The meat
grinder with it's special disks car be
used In certain cases; the common
kraut slicer will cut large vegetables
into thin slices, such as potatoes and
cabbage and the rotary hand slicer Is
adapted for use on a very wide range
Of material. A large sharp kitchen
knife may be used when a handler
cutting device Is not available. Care
should be taken that the material Is
sliced thin enough but not too thin.
From an eighth to a quarter of an
inch Is a fair thickness for most of
the Ommon vegetables to be sliced
and dried. Very small slices or strips
dry more quickly because they expose
n greater surface to the air than dc
larger cut pieces. But If cut too fine
they are more difficult to handle in
] drying, appear to lose somewhat In
flavor, and cannot be used so advan'
t~ageOusly to make dishes like those
prepared from the fresh foods.
The slicing machines are not suit
able for children's use, for they will
cut fingers as mercilessly as they do
vegetables and fruits, and even adults
should exercise great caution in their
use in the home.
Good Packing and Storing.
Although not necessary, tin cans Of
glass Jars make good r~eceptacles fol
storage Of dried fruits er vegetables
PastebOard boxes with tight covers
stout paper bags, and patented paraffiI
paper cartons also afford ample pro
lection for dried products when pro
tected from insects and rodents. Thu
dried fruit or vegetables must be pro
tected from the outside moisture AM
will keep best in a cool, dry, well-ven
tilated place. These conditions, how
ever, are difficult TO obtain in the NOR
humid regions, and there moisture
tight containers should be used.
If a small amount of dried produc
is put in each receptacle, just enOugI
for one or two meals, 1t will not b
necessary to open n %cOntainer the cor
tents of which cannot be consumed i
q short time. The use of the SINAI
contalner also makes 1t mere Difficult
for Insects to spoil large quantities o
dried fruits or vegetables. If a pape
bag is used, the upper part should b
twisted into a neck, bent over, and tie
tightly with a string. If a furthe
precaution against spOilage is nece'
sary the bag can be coated with pal
afin by painting 1t with a brush whic
has been dipped into melted parafiI
Another precautiOn may be taken b
placing the small bags in a tin col
tainer with a tightly fitting cover, sue
as an ordinary lard can or pail. A
bags should bear a label indicatin
what they contain.
If fruits or vegetables are packed |
, tight containers Immediately upon b.
/, ing dried thoroughly, they will renal
, lust as brittle as they were when Il
ken from the drier. If, however, the
are not dried thoroughly, they wi
Sweat and soon mold. To preveI
: this the material should be examine
I within "a hours after packing, and
1t appears moist 1t must be drie
further.
/. To Dry cauIlfiower.
s Clean. divide in small bunche
Q blanch six minutes, and dry two