The citizen. [volume] (Berea, Ky.) 1899-1958, 1918-12-05
DRIED FRUITS AND VEGETABLES
Contributed by Good House,
keeping MAGAZINE"

fruits and vegetables. The secret,
Of course, is knowing how TO pre-
pare them.
The logical solution Of the first
step in the successful cooking Of
dried products is 10 soak them in
cold water for a sufficiently long
time to permit them TO absorb as
much Of the moisture as they have
lost through the drying process.
Sometimes this will require from
ten to twelve hours; again two or
three hours will answer. The
length Of time required depends
largely on the texture OF the pro-
duct. Corn and beans are small, but
they have tight outer shell which
is almost impervious to water,
therefore IL is well to soak them
overnight before cooking them.
Peaches and prunes, on the other
hand, absorb water readily, so that
a few hours will usually suffice for
soaking them.
Perhaps a word as 10 the correct
manner Of soaking the dried pro-
duets will not come amiss. First Of
/ all, look over the fruits or vegeta-
bles very thoroughly. After exam
lining them carefully, cover the
/ fruits or vegetables with lukewarm
water and allow them 10 stand for
/ five minutes. This softens them
/ slightly and enables one to wash
them thoroughly. Now drain this
water from them and wash through
several waters until you are per-
/ fectly sure that no dust or mold
spore can possibly have remained
hidden away. Cover your dried
product with cold water and allow
| IL 10 stand for several hours When
ready TO cook, place il over the fire
/ in the water in which IL has soaked,
and bring IL slowly TO the boiling
| point: then reduce the Meat and
simmer slowly. until the product is
tender but unbroken. The reason
for using the water in which the
/ fruit or vegetables were soaked is
that this fluid contains certain min
| eral salts and accessory food sub
stances which are essential in our
diet, but which are soluble in wa
ter. and therefore. are frequently
thrown down the drain pipe OF the
sink. If sugar is 10 be added to
| your fruit, let this be done after II
/ has cooked about one-half hour, for
If il is placed in the water too soon,
il will cause the fruits 10 become
| hard.
| Dried peas OF the green variety
require especial care in cooking,
but when we'll prepared they are
quite as delicious as those freshly
picked, and far better than the best
Of canned peas, 10 my way Of think
ing. Wash, soak, and cook the
peas as directed. then add 10 the
water while cooking one slice OF
onion and a tablespoon OF sugar.
Cook until tender and we'll expand
ed, then drain and dress with mai
tire d'hotel butter.
Dried corn is far more delicious
/ than canned corn. II is without
doubt more troublesome TO prepare,
but when you remember how cheap
and wholesome il is, you become
quite reconciled TO the slight added
labor. Soak the corn over night,
then cook il slowly for several
hours. When nearly tender, re-
move the cover from the saucepan
and allow the liquid 10 cook down
I 10 about one-half. Then add a cup
| full Of milk and cook for ten min
utes longer. Melt tablespoon OF
margarine with a tablespoon OF
flour, and il convenient add a green
pepper freed from its seeds and
| chopped fine. Cook 10 golden
brown and then stir into the corn.
Cook five minutes and season with
salt. pepper, and paprika 10 TASTE
Luncheon Dishes
For luncheon, delicious dish,
and one which will help out on
day when the dinner is not very
generous. may be provided by using
corn cooked according 10 the pre-
ceding recipe. Pour into creased
custard cups or ramekins, and
brown in a hot oven. Bits OF sliced
bacon may be placed over the top
instead of the margarine, IL desired.
Dried corn with sweet potatoes Is
also made from a foundation OF corn
which has been soaked and cooked
according 10 the first recipe. A
cupful OF white sauce is then made,
and the corn is stirred into IT, Rub
a shallow. earthen baking dish with
margarine and place one-half the
corn in il, cover with layer OF
cold boiled sweet potatoes, add a
second layer OF corn, and sprinkle
the top OF the dish with fine bread
crumbs. dot with margarine. and