New-York tribune., 1918-06-02

above is a ventilator to draw off the moisture
freed in the drying process.
Successful drying of vegetables should al
ways be from the inside out If the outer ]avar
dries first hard crust is formed and the moist
ure remains on the inside, which is likev 70
cause spollage. The products must be cut in
uniform sizes to insure evenness in drvino and
they must not be subject to too high temnera-
ture at first, which would harden the outside
quickly. On the other hand, the temperat,7ra
must not be so low as to prolong the process of
drying indefinitely
POTATOES and parsnips are blanched by dip
ping IN not water for from three to five min
utes ana then dipping in cold water until
chilled through before being placed in the
evaporator. This partially cooks them. The
otner vegetables are placed in the evaporator
without being blanched.
Inc temperature varies slightly with tho
vegetables, but the process is practically the
same the temperature being increased from the
neglnnlng neat OF 10 120 degrees to
slightly higher temperature and then ra;sed s "a
ABOUT l4O degrees-never above 16O The tin,e
Ior orylng also varies according to the product
and the sizes into which it is cut. It takes
carroIS CUT Tor creamng four to six hours to
dry Potatoes, cut an eighth of an inch th;cl
dry in four to five hours Frequent stirrin1
and turning of the product while processine
tends to facilitate evenness in driving. When
reno removed from the dryer the materials are al
loweo ~ 70 scand IN warm room for day to
cure. Durlng this time they are turned and
stirred frequently. Then they are weighed and
stored IN clean container; in paraffn bags
carefully sealed and labelled, or in closed car
tons. Larger quantities are stored in big tin
cans. S
To distinguish the exact point at which tho
drying process is completed takes skill and ex-
perlence. An expert tells principally bv the
texture and feel of the product. If the drying
goes beyond certain point the food value is
lowered, whereas in perfect drying the product
loses nothing but water which is restored in
soaking before the vegetable is cooked.
Inc output of the Buffalo kitchen has been
Principally onions, potatoes, turnips, carrots,
cabbage, celery and Julenne SOUP MIXTURE
The onions have been most in demand hnt the
soup mixture is in great favor 1t is mixture
OF caDDage, onions, celery, potatoes, turnips and
carrots, with seasoning of parsley. A quar-
ter,pound package, which sells for 25 cents,
package selling for Is cents, this being enough
vegetables for one gallon of soup
Inc sales OF the kitchen just about keep pace
with the production, so fast is the educational
propaganda for dried foods spreading in Buff
falo through the efforts of the kitchen. The
present sales average about $25 week. pur
chases being made for the most part bv house
wives for family use.
The saving in transportation, in storage, in
labor, containers and in loss through deterio-
ration is so great to make it absurd in these
days of terrific strain and need not to exploit
to the fullest the possibilities of driving. Close
to Buffalo there is commercial drying plant
which bears witness to the fact that Uncle Sam
is beginning to take notice of this new straw in
the winds of conservation. The government
has Just put in an order for 25 900 cans. fifteen
pounds per can, of dried carrots to go across
to the army in France. The kilns in this plant
which has sprung up as substantial war
mushroom, are working to the limit Of capacity
to fill the order Hitherto they have been busy
provisioning Canadian and English armies.
The community dryers would seem to he the
economical and best method of attacking the
problem this summer. They are an old story
in France, Belgium and Germany, which is
ssFid to have increased her dehydrating plants
than 1000 at the present time.