Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1918-08-15
AUDUBON WOMEN
MUST CONSERVE
1T Is URGED THAT ALL WOMEN
OF COUNTY DRY AS MUCH
FRUIT AS POSSIBLE.

FhUlT AS POSSIBLE.
The drying of foods is likely to
become a vital factor in solving the
war time food problem of the United
States and allied nations, We shall
become familiar with it as war
time emergency but it is believed
this newly created industry will con-
tinue when peace is restored.
Home drying is by no means a
new art. 1t was used by our grand
mothers in saving apples, peaches,
etc. for winter use. Until recently
however, little attention was direct
ed to this mode of food conservation
by the present generation. The
present food shortage has resulted
in its revival with the addition of the
drying of vegetable products and we
are now prepared to flight the foe
with the Dreadnaught and Drier."
The Importance of fruit drying
this year has been especial emphasis
by the scarcity of sugar. To save
fruits by drying prevents laying up
sugar which is needed for immediate
consumption.
Vegetable drying has become as
important factor in the feeding of
millions on the other side of the
Atlantic. Owing to the good work
done by chemists. patriotic manufac-
turers, the food administration, and
the Department of Agriculture the
shipment of dried vegetables to the
American troops abroad is being
conducted on large scale. In Rus
STA, Austria, Germany, dried veget-
ables have been an important part of
the food supply for some time and in
Holland immense drying factories
have sprung into existance since the
war.
The quality of dried products has
improved considerably since our
grandmothers time. Now it is hard
ly possible to tell the dried from the
fresh product when served. Dried
potatoes resemble saratoga chips
without grease and when these are
soaked slices of potato which can be
cooked as palatably as the fresh ar
ticle. Scientists have found by ex-
perimenting the exact amount of
moisture it is necessary to eliminate
to produce a product which will re-
main good for an indefinite period.
Aside from the keeping qualities
convenience of dried vegetables the
ease with which they may be trans
ported Is a Valuable consideration
In connection with potatoes alone
this saving is enormous. One hun
dred bushels or 5000 pounds of po-
tatoes properly dried will reduce to
something like 500 pounds with pro-
portionate shrinkage in bulk and
without loss Of food value or flavor.
Thus much space Is saved for the
shipment of shells, explosives and
other military equipment. Home
drying also has made progress both
in method and volume. The home
products are intended for consump-
ton within a few months and not
for shipment, consequently the home
drier may proceed along simple lines
with every assurance of success.
Drying is of more Importance this
year because of the shortage of cans.
One hundred pounds Of some fresh
vegetables will reduce to ten pounds
in drying and to 1-5 their original
bulk and may be stored in recep-
tacles which could not be used for
canning.
Practically all vegetables and
fruits can be dried. The simplest
form is on plates or dishes placed
in the oven with the door partially
open or on the back of the stove
when the oven Is in use. 1t may
also be done on sheets of paper or
lengths of muslin spread in the sun
and protected from insects and dust.
The advantages Of sun drying are
that no fuel is necessary and there
is no danger of overheating the pro-
duct.
1. Spread the product on sheets
of plain paper or muslin or on a dry
ing tray. Cover to keep off insects
and dust.
2. Put out on a bright breezy day.
8. Stir or turn a couple of times
during the day and take out the dry
pieces.
4. II trays are not used rest on
supports in water to protect from
crawling insects.
s. Take products in TO protect
from rain or dew.
In addition to oven and sun dry