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

90 Shell full-groWn peas with nom
edible pod, blanch the peas from 8 to S
minut Iemovp surplus noist ure, spread
in singieslayer onstrays; and dry from 8
to 8 1-2 hours. Begin drying at 10
degrees F., raising temperature very
slowly in about j IL hours to 145 degrees
F. Continue drying l IL or 2 hours
at 145 degrees F.
(c) Shell fullssgrown peas, passing
through meat grinder, spread on trays,
and dry: Whole peas take longer to
dry, but when cooked they resemble
fresh peas. The ground peas dry more
quickly but make product which can
be used successfully only in the prepara-
ton of soup or puree.
@ When drying the very young and
tender sugar peas, use the pod also.
Wash and cut in quarter-inch pieces.
Blanch in boiling water 6 minutes.
Remove surplus moisture and dry the
same length of time and at the same
temperature as string beans. 1t is not
necessary to use soda when blanching
peas.
Pack away and condition as de-
scribed. =.
Garden Beets, Onion, Leeks, Carrots,
Turnips, Parsnips, Cabbage
Beets: (a) Select young. quickly
grown, tender beets. Wash, peel, slice
about 1-8 inch thick, and dry.
(b) Boil the whole beets with skin
until little more than three-fourths
done. Dip in cold water, peel, and slice
into 18 or Ia inch slices. Dry 2 IL
to hours at 10 to $50 degrees F.
l.. Turnips: Turnips should be treated
in the same way as beets.
Carrots: Varieties having a large,
woody core should be avoided.
(a) Wash, peel, slice lengthwise into
pieces about 1-8 inch thick, and dry.
(b) Clean, scrape, or pare, and slice
into 1-8 inch slices. Blanch minutes,
remove surface moisture, and dry IL
to 3 hours. Begin drying at ITO degrees
F. and raise temperature gradually to
$50 degrees F.. ~~.., "a
Parsnips; kohlrabi, celeriac, and sal
sify are dried by the same methods.
Onions: (G Select well-matured
onions and remove the outside papery
covering. Cut off tops and roots.
Slice into 1-8 inch pieces and dry quickly.
Store in light-proof container to avoid
discoloration.
! (b) Wash, peel, and slice onions into
1-8 to IA inch slices. To avoid any
unpleasantness, peel and slice while
holding under water. Blanch in boiling
water 5 minutes. Remove surface moist
ure and dry 2 IL to hours, beginning
at ITO degrees F and raising temper
allure gradually to 40 degrees F.
Leeks are handled in similar manner,
cut into Ia inch strips and dried.
Cabbage: Ia; Select well-developed
heads of cabbage and remove all loose
outside leaves. Split the cabbage, re-
move the hard, woody core, slice the
remainder of the head with kraut
cutter or slicer, and dry.
(b) Shred or cut into strips a few
inches long. Blanch 10 minutes, drain,
remove surface moisture, and dry 3
hours at ITO to 145 degrees F.
All these products should be "con-
.ditioned" as described.
Spinach And Parsley
Spinach that is in prime condition
for green's should be prepared by careful
washing and removing the leaves from
the roots. Spread the leaves on trays
to dry thoroughly. Slicing will greatly
facilitate drying.
Parsley should be treated in the same
way as spinach.
Beet Tops, Swiss Chard, Celery,
And Rhubarb
Beet tops: Tops Of young beets in
suitable condition for green's should
be selected and washed carefully. Both
the leafstalk and the blade should be
cut into sections about IA inch long,
spread on screens, and dried
Il Swiss chard and Celery should be pre-
pared in the same way as beet tops
Celery also may be prepared in the same
way as pumpkins and summer squash.
Rhubarb: Choose young and sue
culent growth. Prepare as for stewing,
Ply sklnnlng the leafstalks and cutting
into pieces about IA inch to IL inch in
length. DO not use the blade of the leaf.
All these products should be 'condi-
toned as described.
irish Potatoes
Select good, sound, well-matured po-
tatoes.
(N Wash and boil or steam until
nearly dOnn Pool en5 noec >tbro,,rb