The Richmond Virginian. (Richmond, Va.) 1910-1920, 1919-08-05
E+NAt.s~}
Dry Some Cherries.
10 Make The Pres
Of World RenoWn

DRIED cherry pie ranks high in, the
e~Picure list OF delicacies. 70 make
ane de luxe variety 1t Is almost
necessary to dry'at home the cherries
heeoeo Tor It's h!ling, Nearly airdfthe
uFied cherries sold in the stereS Have
oeen dried. unpitted. but those which
nave been stoned before dying are
preferable in cooking. Home Irving
wAl provide plenty for pies as wen AZ
Tor the many other dishes to -yhick
tney Will prove an addition. Dried
cherries may be substituted for raEsjna
10 nearly an recipes n givesfMa-dish
10 which they are added a pduancy
Of its own. N Fla-
only thoroughly ripe ssHafies
should be used for dryinr.s ptf,ed
States Department of A~arsoArYure
specialists advise. Both sour and
sweet varieties may be dried bntstha
sour ones are best for pieitfa aktng.
ASH and pick over the cherries,i dis
cardlng the green or decayedrfruit.
pits may be removed by hand
out a cherry stoner will shorten I he
task. The joice which dra{k&fAA in
the process OF pitting should sfktAayed
and canned. 1t Is excellent ~ Hasor
more insipid fruit juices or. be
used alone in many ways.
successful drying is depEAdfnt on
heat and on a free circulation OF ali
over the material. In regions where
there is plenty Of sunshine, sthcr4ruif
may be placed on trays covered with
mosquito netting to keep insects from
the fruit, and kept in the, suar funtii
airy. n trays with the fruit,shsuld
De rough Id cover at night or
during an occasional shower In To-
calities where 1t Is difficult Ito dry
fruits out of doors and for 1hosa. who
wish to hasten he drying process, d
COOK stove drter is very s~anyenlent.
Inere are a number OF these cock
stove driers on the market. Rx Them
the housewife may dry frtit and
vegetables with the same neal she
uses in preparing the meals. Where
any large quantity of drytngsfs1 tt be
done a drier makes the nsuch
easier. A homemade drier whichrmay
be hung above the stove can.Ae. Com
structed with little time andatuEen-
ulty, and Will give good resuitx with
the expenditure OF little meaAyr
Small amounts OF fruits aHd..yege-
tables may be dried by placinE,thama-
terials on trays or baking tins, which
are put in an owe withs lts doors
open, to allow a free circulation OF
air. Great care must be exercised
to keep the fire low and well regu-
lated or there will be danger Of born
ing the products before the dryMg Il
accomplished. ses~re-u
AIter the cherries are.SHRted,
spread in a single layer ia t~fTertraya
or on baking tins. With the, COM
mercial driers a temperaturessefri au
degrees F. Is sufficient in t1ca bagin-
ming. The amount OF heat ssronM hN
increased SLOWLY to about 1856 degrees
F.. When the cherries have.anvelastics
rubbery feeling. and it is impessible
to press any juice out OF tho cavity,
they are properly dried. Whsnft this
condition is reached place fha dried
fruit in a box lined with paper Cover
with muslin to keep u t~he'sinsects
and to permit circulation OF airs-1
Stir the cherries at intervaiB f6Nce 4
day for 4 week. This slow -c0u1nion-
ing or curing 10 very ~neceaeGvys III the
subsequent keeping of the .~faskcr1al
in storage. The box or boSv1S~saf6uld
be kept in a warm. dry. DARK Oola.
At the M OF the w~eek.tzMhxR the
fruit IL ready to be put into Ahespcr-
manent containers. place itrrin 81 the
drier n heat to 100 degrees for
two or three minutes or place. Oh
plates or baking tins in the range oven
for that time. This will destroy any
eggs Of insects which may -Ae-peesent
and which might later cause the fruit
to spell. Place the cherrt4Aramme-
diately in containers with HEhI cov-
ers.