The Madison journal. (Tallulah, Madison Parish, La.) 1888-current, 1921-07-16

- Bee
prepared by the United States Depar,
ment of Agriculture.)
Even though they. do not spoil, man,
dried vegetables which were deliciou
and attractive In every way durin,
the first few weeks or months of stor
age. do not keep their color, flavor
and cooking qualities indefinitely. but
deferiorate gradually after a long De
nod of storage. Even vegetable,
which are blanched before drying will
deteriorate In much the same way
though more slowly, and blanching IN
salted water az per cent solution)
before drying constitutes a slight i'm
provement over. the common custom
OF drying without such treatment.
Household stocks of dried vegeta-
bles should not be held over from one
year to the next for the reason they
lose In quality. Indeed, 1t is the part
o. wisdom to use them early in the
winter season, reserving canned goods
i0 the late winter or early spring.
The experimental kitchen in the Uni
red States Department of Agriculture
mas carried on number of expert
ments with dried vegetables, and the
work Is being continued. A progress
'eposis In order and some of the
results srrived at to date follow:
Drled Gun is one of the vegetables,
which keepsin good condition for q
long time, Kxood at the beginning
Inc peculiar flavor developed in dried
green string beans>is popuJar IN mony
parts Of the country Dried SCUM miy.
lures deserve wide use, for the com
olnation Of such strong.juiced vepe-
tanles as onions. carrots. cabbage and
mrnips will retain considerable Aayor
Tor long time. even though the in
di'idual vegetables which compose n
may have deteriorated somewhat IN
havor when compared with the freshly |
dried vegetable.
Preparing Dried Vegetable.
pried vegetables may be soaked
rom one to three hours In warm or
so'd water, and then cooked from 10
g ~ minutes Tor longer, if necessary,
~ they may be put at once, without
my soaking. into boiling water. and
men cooked slowly over the simmer.
ms name for 20 to 40 minutes. or long.
necessary. The length of time
" which they must be cooked de-
nus largely upon the condition of
W fresh vegetable before II was
''ed. Large carrots. or white cab.
: 'aEe even though cut INTO small pieces
s1ore drying, must be cooked longer
NAN small carrots or green cabbage
Inc water added for soaking or
s.oking should be little more than
-ns' tne vegetables will take I'D. To
VA them In a large amount of wa.
81 which Is thrown away. then cook ,
= IN a fresh supply of water which :
2 Is thrown away, is to take the :
\ thorough method which could be a
.z''seo Tor extracting and discarding u
- or tneir nutritive constituents ne
VI titiT lldNOT. i
anree cupluls Of water to one cupful II
'sseaple Is as good a general rule -
can De given, but spinach and u
seus lake half Of that. being light C
.neir volume. Long cooking de- 81
larger amount of water. be- VI
" boils away; but vegetables y,
su,o not he cooked longer than Is VI
'.oiutely Necessary, except in tho Tn
king OF puree.
rsrdculariy when the dried veo.
4 - are put into boiling water with. IN
soaKing. II is best TO salt them Sc
. tne end Of the cooking proc.
n'her than at the beginning r
~ cupfnl measured dry) Of most
OF dried vegetables will serve i
q persons heartilyA or three ner.
win moderate portions /,
'eo vegetables may be usad n L
sne way as fresh ones. while
re sui In prime condition. When foo
eeein to fall OFF in flavor ,han ~ ~
- Judiciously combined with
$3.50, a'erlais and have fiavorinp I
~ suoed to them. Dried sweet mic,
~ VI carrots which have becopo orr.
= ' when served with butter
. only are more appetizinp A
sa.ed. To do this. bake Them n =
|>,cs ng tender by boiling) with and
s. I" sugar or molasses or sirun
~ nried spinach which has 8,
s,,.S niue nat WIN be liked If It on
80 with an egg and vinegar No no,