Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-07-16

| oPOh thC SdiC Will " MIN OA'S
pares the material. Select only ripe
material that is sound and free from
mold, rot and worms; imperfectly
shaped fruit, if sound, may be USED !;
wash it thoroughly and see that all
utensils and equipment are washed
and scalded with hot water Thor
oughly scrub all root vegetables be-
tore slicing them, in order to remove
traces of earthly smell or flavor; IT is
often an even better plan to peel
them. Most fruits and vegetables
should be cut into slices from one
eighth to one quarter of an inch timex,
although some may be shredded. In
general, if one cuts them too fine there
is danger that they will lose flavor.
and If the pieces are too large it will
take too long to dry them.
Whatever method of sun drying fol-
mosquito netting or with coarse
cheesecloth to keep out the insects.
and the protective netting should
never rest upon or approach nearer to
the drying material than a quarter of
an inch; otherwise it offers little pro-
lection. Also, select drying place
that is as free from dust as possible.
AT night protect the trays or racks
or fruit or vegetables from the dew.
Rain or damp weather is another foe.
II allowed to get wet there is danger
that the material will mold.
The simplest form of fruit or vege
table drier using artificial heat is
probably the oven. Spread the ma
the oven until the drying is finished.
The oven must not be hot. but just
warm enough to dry the foods with
out scorching or baking them. 1t has
that there IS little opportunity for the
air TO circulate, and the drying pro-
cess is therefore slow. Keeping the
oven door open during the drying will
hasten the process.
Il Use of Electric Fan.
Il Drying can also be done by means
OF an ordinary electric fan. Prepare
for either sun drying or drying by
artlhcial heat. spread them out in a
thin layer on a shallow tray or
clean sheet and place the fan so that
the current of air will blow directly
across the material to be dried Sew
eral trays can be stacked in front of
the fan and if the material is not
packed too closely the air will pene-
trate all of them.
! In a warm room most fruits and
vegetables can be dried by an electric
ran running at moderate speed in
about twenty-four hours or even less
Drying by fan has the advantage of the
food in keeping cool during the pro-
cess. and therefore, is perhaps less
liable to be discolored or to lose flavor
than when dried by artificial heat.
The electric fan can also be used in
drying by artificial heat. for if the
fan is set up in front of the drier 1t
will serve as ventilator and quicken
| the process of drying. .
When drying all kinds of fruits and
vegetables take care not to continue
| the drying process until they are
sbone-dry,". for in case you remove
all the moisture the product will not
soak up water readily when prepared
for cooking. being hard and tough.
1t is necessary, however, to get the
product dry enough to prevent 1T from
should not be possible to squeeze
| liquid out of it, yet it should be PHI
able and not SO dry that it will snap
when you bend it.
/ To obtain uniform degree of dry
ness. keep the dried material in boxes
/ for two or three days and mix 1t fire.
quently by pouring it from. one box
to another before you put 1t away in
! final storage. II. during that period,
you notice any tendency in the prod
! uct to sweat" it needs further dry
] ing.
Apples, pears and ounces should
be pared. cored and sliced, dipped into
a solution of one cup of salt in three
| gallons of water and dried on trays.
Another way is to cut them into
eighths. thread them on Irvine or
| coarse thread with a large needle and
dry them on racks as described above.
Peaches should be peeled. halved and
stoned, and the halves dried on trays
or strung" like apples. Berries for
drying should be ripe; they should
not be dried beyond the point where
they do not stain when you press
them between thumb and finger.
| Dried raspberries and dried blue
berries are especially good for max
ing pies. Cherries and blackberries
should first be boiled. but not until
platters to dry in the sun or in a
warm oven. not hot. Plums should
be wiped with a dry cloth and placed
on the racks with the stalks upward.
The best time to dry them is when
the bread comes out of the oven. As
soon as the plums are thoroughly
heated, take them out of the oven
and set them away for twenty four
hours. The next day put them again
in the oven and leave them for three
hours or longer, until the skin looks
ldry and wrinkled. Then let them grow
tween the hands to free them of the
stalks. Put them in a roomy bag and
hang them up in cool place.
] Apricots require a very cool oven,
so that they may not lose their bright
lorange coloring. After halving them
and taking out the stones, put them
on the racks with the cut side up.
Let them stay in the oven three hours
the first time, then let them cool and
stand for eight hours; then heat them
Through again. The second time the
heat of the oven may be more in
tense, but not fierce. When they are
cold. pack them closely in a tin can
lister.
How to Dry Vegetables.
Dried corn, cut green from the cob.
lis less common than dried apples and
peaches, but it is easily cured Use
fresh, young. sweet corn that is full
ing water for Ave or ten minutes,
then cut the corn from the cob with
a sharp knife or slaw cutter. You
can do it best in two cuts, removing
half the thickness of the kernels at
each cut. If you wish, clean the cob
further by scraping it. Put the corn
in layers half an inch thick on trays
of metal or wood covered with clean
cheesecloth, and dry it in an oven
ing. See that the kernels do not
scorch or turn brown; during the
early stages Of the drying. or until
/ the corn ceases to be sticky, stir it
every twenty minutes. Generally, it
| requires five or six hours to dry corn
in that way. The drying must be
completed in one operation; IL you
allow the corn to cool before it is
Thoroughly dry. it is likely to sour.
cob. Pick the ears when they are just
| right for use, pack them with the
husks on in dry salt and put them in
| a. cool, dry place. In this way corn
can be kept for long time The
| salt will not penetrate the husks
unless 1t becomes damp, but it will
keep them and the corn fresh.
IL