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

are described. Alternative methods are
designated by letters. - )
q sssAs.s s.e4ts Sweet Corn ~
s Only very young and tender corn
should be used for drying, and it should
be prepared at once after gathering.
(a) Cook in boiling water 2 to S
minutes, long enough to set the milk.
Cut the kernels from the cob with a
sharp knife, taking care not to cut off
pieces of the cob. Spread thinlys on
trays, and place in position to dry.
Stir occasionally until dry.
(b) Boil or steam on the cob to 10
minutes to set the milk. To improve
flavor teaspoon of salt to gallon of
water may be used Drain well and
cut corn from cob, using very sharp
and flexible knife. Cut grains fine,
only half way down to the cob, and scrape
out the remainder of grain, being careful
not to scrape off any Of the chaff next
to the cob. Dry to 4 hours at 10
to 145 degrees F. When field corn is
used, good plump roasting-ear stage, is
the proper degree of ripeness. A pound
of dried corn per dozen ears is an average
yield. d
(c) The corn may be dried in the sun,
dry in oven 10 to Is minutes, and finish
drying in the sun. Sun drying, of course,
is not satisfactory in moist weather.
Pack in cartons or boxes for few
days to Condition.
String or Snap Beans
All varieties of string beans can be
dried, but only beans in ideal condition
for table use should be selected for this
purpose. ysa
(a) Wash, remove stem, tip, and
string. Cut or break the beans
into pieces IL to 1 inch long, and place
on trays and dry. They also can be
run through the slicer and then dried
quickly.
(b) Prepare as directed above, but
instead of cutting the beans, thread them
on coarse, strong thread, making long
necklaces" Of them, and hang them
above the stove or out of doors until
dry. An old-fashioned recipe calls for
boiling the pods until nearly cooked
through before drying.
>c) Wash and string beans carefully.
The very young and tender beans can be
dried whole. Those that are full grown
should be cut in one-fourth to l inch
lengths with vegetable slicer or sharp
knife. 1t is better to cut beans than to
snap them. They are then put in a
bag of cheese cloth or a wire basket and
blanched in boiling water for to 10
minutes, depending on the maturity of
the bean. One-half teaspoon Of soda
may be added to each gallon of boiling
water to help set the green color in the
beans. Remove surface moisture by
placing between two towels or by ex-
posing to the sun and air for a short
time. Dry young string beans two
hours, more matured beans three hours.
Begin drying at temperature of l10
degrees F. and raise temperature gradu-
ally to 145 degrees F.
Wax beans are dried in the same
manner as the green string beans.
Condition" as described before.
Lima Beans
Lima beans can be shelled from the
pod and dried. If gathered before
maturity when young and tender, wash
and blanch from to 10 minutes. Length
of time for blanching depends upon
size and maturity Of beans. Remove
surface moisture and dry from to
3 IL hours at same temperature as
string beans.
Dry Shelled Beans Important in
The South)
Beans of different kinds, after maturing
and drying on the vines, can be treated
as follows: Shell, wash, spread in thin
layers on the trays of the drier, and
heat 10 minutes, beginning at 100
degrees F. and gradually raising the
temperature to 100 degrees F. This
high temperature is for the purpose Of
destroying all insect eggs that may be
on the beans. Cowpeas or any field
pea can be treated in the same way
Cool and store carefully. 1t might be
added that the heating of the bean or
pea destroys it's vitality. When so
treated it cannot be used for seed.
(0) Small, tender pods sometimes
are strung on a stout thread and hung
over the stove to dry. If dried in that
manner, heat in oven before storing