Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-01-09
Canning of Fruits
Is Btow at II. c. L.
COOKING Erpert Tells HON.
Dried and EUaporated
Foods May Be Used.

tCSpyright. 1919, by Mrs. NJ 4. Wilson,
Many housewives dried both f1uiis
anu HeEctaoieS last summer during the
, .iSrifies'ihS season. while others are
which are soon 10 solve the canning
probicm. the prudent and forcsceinS
mas hers right on hand
have had repeated requests for
ncthodS oil cooking these foods. and
TINS ieads me 20 believe that If more
people understood the success Of these
.h'iouS drled products IL would ma
teriaiiy reduce the cost OF necessities
Various foods arc dried by the means
on Schtiy cooperating their watcry con
tents ~ warm air. These products. if
p PACKED IN either tin or glass or card
BOARD containers and then wrapped in
WAX paper will keep until useI.
How TO Prepare Hydrnted Foods
Cover them with water about 100
assrces rahrSnheit and let stand from
only absorb just the actual amount or
water that they held when in their
fresh state. so for this reason do not
drown them BY flooding with water
The older ana tougher vegetables
require longer soaking than the Young,
tender product. After freshening tho
long.
How To Frckhcn.
Cover two cups Of dried APPLES which.
had been placed In a china dish with
Six and onc-half cups of water April
cots pruhes pluns, cherries. peaches
appics. or raspbcrrics, black berries.
stra "berri.s. cranbsrr:es and buckle
berries. use two cups Of fruit and seven
cups Of water.
For cabbage. turnips. tomatoes. ain
ach: string beans. carrots. soup vegc-
tablcs. squash and onions. add nine
vegetables
To. cook bring 70 boil and slnimes
slowly until tender. Let the water
evapora;e AZ much as possible. Drain,
season ana serve.
Css bacon Or ham fat for seasoning
lcntils also may he Included on this list.
not forgetting the SOY beans and COW
peas.
SOME UNUSUAL REClPEs.
Hopping John.
Soak one cup of COW peas In ono
quart OF warm water overnight. In the
saucepan with three pintS of boiling
water. Cook slowly until soft and then
drain and add
One and onc-haif cups of cooked rice,
Two onions. chopped fine.
One green or red pepper chopped
fine
one teaspoon of salt
One-half teaspoon Of paprika,
One-half teaspoon Of white pepper.
T9fS sehriy and lie. heat; Now brown
slices. Add four Tablespoons OF the
pork "a; To the hopping John and toss
EtIL!H 10 N..A l'llt on q not platler
aad lay the pork over the top and
asrvc. This Is nice for luncheon Cold
boiled Tam OF cooked sausage may be
used IN place Of the country pork.
IIrni~cd Spinach.
Coax two cups OF spinach for two
and o2o-half hours. Turn into a sauce
pan and cover with boiling water. Cook
until tender ana then drain Now
!nince i,3c four slices Of bacon Place
In Il Gauccpan and add one onion cut
i,ne. Blown the onion and add the we'll
s .aaoa WIKI salt, white pepper and
dIs. two tablespoons or Hour over the
blended Add one-haif cup Of milk.
EIiag TO q boil and stir frequently
Let cook for five minutes. Dish and
dust with paprika.
Vegetables . In Ialenciennes.
Soak
One-half cup of dried carrots.
Cae-half cup of dried peas,
Cne-haf cup OF dried tomatoes
One half cup Of dried turnips
N three D!nts Of warm water for three
hours. Now turn into 4 saucepan and
cover with boiling water. Cook gently
until tender and when ready TO serve
. id one beef bouillon cube dissolved IN
one half cup of liquid in which the
vegetables were cooked and
Onc-half cup OF finely chopped onions.
tie remains and then place in a small
bowl
Three tablespoons OF cornstarch,
one-half cup of water
stir 10 dissolve the starch and tbrn
add the vegetables. Cook for five min
utes and then season with
one and one-haif teaspoons OF salt.