The Bridgeport times and evening farmer., 1918-07-19
It saves fruit and vegetables. It takes no sugar.
 It takes no special containers. It saves storage space.
Lt's easy to do.

It's easy to do.
 Every family in America must learn to dry fruits and vegetables if we are to meet our obligation to waste no perishables in 1918. Canning will save a large part of the surplus fruits and vegetables this summer, but 1t can not save them all, and the shortage and increased cost of canning supplies will cause many home canners to look to some additional means of keeping the extra garden products from going to waste.
 Drying offers a simple and econom- ical way of preserving the surplus and carrying it over to a time when fresh fruits and vegetables are unob- tainable. The products are reduced one-fourth to one-ninth the weight of the fresh materials. They un- dergo considerable reduction in bulk. They are not subject to injury by freezing. They require no expens- i've containers, and they will not de- teriorate if carried over from one sea- son to the next when properly stored. IT. addition the labor of preparing and drying most products is less than that required for canning.
 Drying is new today to most Ameri- can women although it is a common | practice in many of the European countries. In learning to dry we are not really taking up a new thing. but | improving upon the oldest method of food conservation-a method used widely in this country two genera tions ago by our thrifty grandpar- ents.
 The Principles of Drying.
 Simple as the method is, there are g few general principles which must be followed carefully to insure success ful results. In drying fruits or vege- tables the most important thing ot all is the necessity for fresh product suitable for table use. No amoun of work can improve the quality ot the material; frstclass dried product: can be made only from material. which would be readily accepted : offered the particular housekeeper fol use fresh upon her table. There :: nothing in the process of dryinl which can be- left to chance, hit-and miss methods and the trying out O experiments have no place in sue cessful home work.
 In order to secure satisfactor, products, the whole process of prep : aration must be carried out rapidly . so that a very short time elapses be tween the peeling and slicing of tn material and its insertion into tn , drier. Fruits and vegetables are 1iv ing things; when their flesh is opene
 up to the air a very considerable mum Der of chemical changes in the tissue
 begin. These changes are identica
 with those which occur when a lea , or fruit is removed from the plar , 0nd allowed to lie undisturbed in tn , air. All this is greataly hastene
 when the fruit or vegetable is GU f open and freely exposed to the air.
 If the material is to retain it
 characteristic color, flavor, cookin r quality and food value any change 3 must be prevented or checked. The s are stopped by blanching-subjectin
 the material to the action of boilin water or steam for a few minutes
 Prior to blanching. the prepared ma
 terial may be kept beneath the SUI
 face of cold water. Slice the ma terial only as rapidly as 1t can h
 bianehed; keep any portions whic cannot be at once placed in tn
 hlanehing vessel in a quantity of col - waterI blaneh for the full period rec
 commended for the particular materiE being handiedi and place the produC in the eva apoFator as quickly as pos sible after it comes from the blanch
 ing vessel. To permit material t
 stand in the open air for an hour C | two after it is cut up before blanchin