The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1917-08-08

quickly n uniformly. IL aiSo quich'
ly coagulates the albuminous matter
in the vegetable which helps to mold
in the natural favors. Blanching
consist in plunging the vegetables in
boiling water for a short time. Use
a wire basket or cheese cloth bag
for this. After blanching, drain well
and remove surface moisture by
placing vegetables between towels.
The vegetable thus prepared is
spread in a thin layer on the trays
of the drier. The time required fol-
drying vegetables varies, however,
it can easily be determined by a lit
tie experience. The material should
be stirred or turned several times
during the drying in order to secure
a uniform product.
Beans: Wash and string beans
carefully, young tender ones can be
dried whole. Cut older ones in u
to one inch lengths. Blanch for 6 to
10 minutes depending on maturity
of beans. One-half teaspoonful soda
may be added to each gallon of boil.
ing water to help set green color in
the beans. Remove surface moisture
and pace on trays.
Peas: Shell and blanch from 8 to
5 minutes. Remove surface moisture
and spread on tray to dry.
Corn: Select very young and ten.
der corn, and prepare at once after
gathering. Boil or steam on cob s
to 10 minutes to set milk. To i'm,
prove flavor a teaspoon salt to a gal
lon of water may be used. Drain
we'll and cut corn from cob using a
very sharp knife. Cut grains fine
only half way down to the cob and
scrape out remainder of grain, be.
ing careful not to scrape chaff next
to cob. Dry from 8 to 4 hours at
10 degrees to las degrees. F. Corn
may be dried in the sun, but is not
satisfactory in moist weather and
the dried product will be darker in
color and not as attractive in ap,
~pearance. When dried in sun, il
should be heated in the oven before
storing to kill insect eggs.
Okra: Wash, blanch 8 minutes in
boiling soda water using II teaspoon
soda to a gallon of water. Dry small
pods whole. Older pods should be
cut in Il inch slices. Dry 2 to 8
hours at 10 degrees to 140 degrees,
Cabbage: Shred or cut in strips a
few inches long. Blanch 10 minutes,
drain, remove surface moisture and
dry 8 hours at 10 degrees to 145 F.
Pumpkins and Squash: Pare and
cut in u inch strips. Blanch 8 min,
utes. Remove surface moisture and
dry slowly from 8 to a hours.
Other vegetables including carrots
parsnips, onions, leek, beets, cauli.
flower, pepper, etc. may also be dried
very satisfactory. Recipes for cook,
ing these dried products will appear
later.
Store dried vegetables in moisture
proof containers, and in a dry place,
free from dust and diet. The best
container is a tin box, bucket or car
with a perfectly tight cover. A con.
venient and cheap container is g
small paper bag. A small amount
should be put in each bag, just about
enough for one or two meals. Twist
neck over, tie and dig in melted
parafin or place boys in ~containel
with a tightly fitting cover.
Fruits may be dried very satisfac.
tory in the sun.
If apples are given a cold bath ir
salt water, it will prevent discolora,
ton. Use 4 cup salt to a gallon Of
water.
Peaches are usually dried with
peeling on, but if it is desired tt
have peeling off loosen skins with
solution made of 1 tablespoonful Of
Red Devil Lye in l gallon water. The
solution should beboiled and peaches
plunged into it until skin breaks. Re.
move peaches, dip in cold water, rub
Feelings off with hands and rinse
twice. Cut into halves. Remove
seed and dry.
Mary B. Martin.