South Bend news-times. (South Bend, Ind.) 1913-1938, 1920-07-31
Kitchen Economies
SIMPLE WAYS To PRESERVE
VEGETABLES AND FRUITS
BY DRYING

Dried vegetables and fruits. used
81 greater quantities since the ris-
Ing price az sugar made canning
an expensive matter, have proved
that they retain their native flavor
as well as the canned articles. They
have but one disadvantage-th
unlike the canned article they can
not be served at once from the Jar.
but require extra cooking or over
mig! Z soaking.
This. however. is a minor incOn-
Venience when you remember how
much more dried food can be pack
I'd away IN comparatively small
space than the canned goods II
is true that rows Of well-filled
shelves are "A delight 20 the eye OF
the thrifty housewife VINO takes adj
vantage OF summer abundance TO
lay aside for the winter.
But what can the flat dweller do
Tn the average city flat there is
scarcely enough space for current
food supplies. Canned goods take
ND SPACE far in excess Of the amount
Of food value they yield.
But you can pack away enough
dried food for the winters needs Of
- small family on one or two shell
YES IL does not pay 20 dry lima
family These are such staple ar
ticles that they can be bought
cheaply enough 20 make II unnec-
cssary 10 do the drying at home. But
berries. apricots. peaches. pears
and other small fruits should be
dried IL there ia not space or equip
ment for canning. Dried tomatoes
also are a great convenience. tax
ing up less space than the cans.
and yielding much moro pulp and
flavor at a smaller price.
The Italians have loAg had dried
tomatoes but the article is still
more of a rarity with American
families. Their method is 10 stew
fresh tomatoes very slowly without
any water being added whatever
This is done until most Of the water
content Of the vegetables has evap-
GRATED and only the pulp remains
I'm the saucepan. This must be stir
red frequently. OF course, 20 prevent
burning. and should simmer over a
slow flame very gently. Finally.
the pulp is squeezed through a col
ander the liquid being used for
soup making OF other immediate
purposes.
The pulp IS spread out on the
boards and left Go dry in the sun
shine When perfectly dry these
strips OF tomato are packed tightly
81 jars or crooks and scalded. Thus
they keep indefinitely AMI one or
two teaspoonfuls will season as
richly as a small can Of tomatoes
For drying berries. be careful 10
use only the good ripe ones. Spread
three layers on a baking tin and
place on back OF the stove or leave
in a slow oven until the scalding
point is reached. Then leave IN a
warm place to let the moisture
pvapOrate slowly. This may take
from SO TO AS hours. Then re
place all the berries in a hot oven
- come 10 boiling point This Is
simply done TO sterilize completely.
ePack tightly in small pals or tins
and cover the top OF the can with
several thicknesses Of newspaper
before clamping on the lid. 1t
should OF course, be tightly sealed.
Spinach. string beans and any
other available vegetables may be
left 20 dry IN a slow oven. but al
1vavs there should De only enough
heat 10 dry them slOwly-not suffi-
cient 10 burn or start cooking. Dur
ing this heating process the fruit or
vegetables should be watched and
stirred occasionally
Copyright 1920