New Ulm review. (New Ulm, Brown County, Minn.) 1892-1961, 1918-07-31
DRYING GARDEN PRO-
DUCTS T>

put through special shredders and slicers
not adapted for home use, but convenient
and inexpensive machines which can be-
used to great advantage are on the
market. The meat grinder with it's
special disks can be used I'M certain
cases; the common kraut slicer will cut
large vegetables into thin slices, such
as potatoes and cabbage; and the ro-
tary hand slicer is adapted for use on
very wide range of material. A large
sharp kitchen knife may be used when
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
common vegetables to be sliced and dried.
Very small slices or strips dry more
quickly because they expose greater
surface to the air than do larger cut
pieces But if cut too fine they are more
difficult to handle in drying, appear
to lose somewhat in flavor, and can
not be used so advantageously to make
dishes like those prepared from the fresh
foods.
The slicing machines are not suitable
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.
Cleanliness is as necessary in the
preparation of vegetables and fruits
for drying as in their preparation for
canning, perhaps even more so. TO
secure a fine quality of dried products
much depends upon having tn vegetables
absolutely fresh, young, tender and
perfectly clean If steel knives are used
in pairing and cutting have them clean
and bright so as not to discolor the
vegetable The earthly smell and flavor
will cling to root crops if they are not
washed thoroughly before slicing, and
one decayed root may flavor several
kettles of soup if the slices from it are
scattered through whole batch Of dried
material High-grade dried root
vegetables can only be made from peeled
roots.
In the preparation of large quantities
of potatoes, a potato peeler may be
utilized. The potatoes are thrown by
centrifugal force against rough surface
which, under streams of water provided
by the perforated tin contained above,
hicks off the outer skin and leaves only
the eyes to be dug out.
Blanching of vegetables is considered
desirable by some housekeepers, although
it is not strictly essential to successful
drying. 1t is claimed that the blanch
gives more thorough cleaning, removes
the strong odor and flavor from certain
kinds of vegetables, and softens and
loosens the fiber. This allows the moist
ure in the vegetable to evaporate more
quickly and uniformly. 1t also quickly
coagulates the albuminous matter in
the vegetables, which helps to hold in
the natural favors. Blanching consists
of plunging the vegetable into boiling
water for a short time. Use a wire
basket or cheese-cloth bag for this.
After blanching the required number of
minutes, drain we'll and remove surface
moisture from vegetables by placing
between two towels or by exposing to
the sun and air for short time.
Apparatus For Drying
The drying of fruits and Vegetables
in the sun is a simple process if they
have been prepared properly. In its
simplest form such drying consists in
spreading the freshly prepared slices or
pieces on sheets of paper, or, if there
is danger of the products sticking,
spreading on old pieces of muslin held
down with stones. Bright, hot sunny
days are chosen for this work, and
close watch is kept to see that no rain
or dew vets the product. If flies and
other insets are abundant, a mosquito
bar is thrown over the product. Once
or twice a day the slices are stirred or
turned over with the hand and the thin
ones which dry first are taken out. Sun
drying has much to recommend it, since
it requires no expenditure of fuel and
there is little danger Of the product
becoming overheated Lust, however,
gathers on the product, and, unless it
is protected carefully, flies and especially
certain insects which habitually attack
dried fruits will lay their eggs upon it.
These eggs later will hatch out, and the
worms, or larvae, will riddle the dried
fruit or vegetables, rendering them I'M
fit for the table,
Fruits and vegetables, when dried in
the sun, generally are spread on large
trays of uniform size, so constructed that
they can be stacked one on top Of the
other and protected from rain by means of
cover made of oilcloth, canvas or roof
ing paper.