New Ulm review. (New Ulm, Brown County, Minn.) 1892-1961, 1918-07-31

Dried caulifower is especially good in
soups and omelets.
Brussels sprouts may be. handled in
similar way, but. add a pinch. Of soda
to the blanching water.
Pumpkins and Squash
(a) Select sound, well-grown speci-
mems. Cut into strips; peel these, re-,
move all seeds and the soft part sur
rounding them. Cut strips into smaller
bits not over IA inch thick and inches
long, and dry.
d Pare and cut into about IL inch
strips and blanch minutes. Remove.
surface moisture and dry slowly from 8
to 4 hours raising temperature from
10 to 40 degrees F. u
Pack and condition" as described.
Soup Mixtures
Each vegetable used in the soup
mixture is prepared and dried separately.
They are put together in proportions
desired, the preferred favoring vegetables
predominating. A combination of sew
eral vegetables makes the most desirable
soup mixture. Those most often used
are carrots, cabbage, onions, celery,
potatoes, and okra.
Herbs
Celery tops, parsley, mint, sage, and
herbs Of all kinds need not be blanched,
but should be washed we'll and dried in
the sun or in the drier. These are good
for favoring soups, purees, gravies,
omelets, etc.
Apples, Pears, and Ounces
Early varieties and sweet apples are
not we'll adapted to drying. Winter
apples should be used for this purpose.
(a) Peel, core, trim, and slice IA inch
thick. Dip in weak salt solution con-
tanning 8 teaspoons of salt to 1 gallon
of water. Spread on trays and dry.
1t is only necessary to dry apples long
enough for them to become tough and
somewhat leathery.
(b) Pare, core, and cut in Fights,
or core and slice in rings, using fruit or
vegetable slicer. AS apples discolor
quickly, do not let them stand long be-
fore drying. To prevent discoloration,
as the fruit is prepared it may be dipped
for l minute in a cold salt bath, using
ounce of salt to l gallon of water
Remove surplus moisture and dry at
10 to $50 degrees F., raising temperature
gradually. Dry from 4 to 6 hours, and
longer if necessary.
Pears are dried in the same way as
apples. They may be steamed 10 min
utes before drying.
Ounces are treated in the same way
as pears.
Pack and condition" as described.
Raspberries
(a)Sort out imperfect berries, spread
the selected berries on trays, and dry.
Do not dry so long that they become
hard enough. to rattle. The drying
should be stopped as soon as the berries
fail to stain the hand when pressed.
: (b) Pick, leaves and stems from fruits
and spread on trays. Handle carefully
and do not bruise. Spread in thin layer
on tray and dry slowly. Raise temper
allure gradually from 10 to 1875 degrees
F. in about 2 hours. Do not raise
temperature higher than 100 degrees
F. until a considerable portion of the
moisture has evaporated, as otherwise
expansion will occur and juice will be
lost by dripping. This is accompanied
by loss of flavor and color. Finish
drying berries at 40 degrees F. for 2
hours. 1t is necessary to dry berries
from to hours.
Blackberies, dewberries, and buckle
berries can be dried in the same way
as raspberries.
Pack and condition as described
Peaches
Peaches usually are dried unpeeled,
but they will be better if peeled before
drying.
(G Remove the stones, cut the fruit
into halves, or preferably into smaller
pieces, and spread on trays to dry.