Gunnison news-champion., 1921-09-23

(Preparsd BY the United states DEPART
ment Of Agricuiturs.)
Even though they do mot spoil. many
dried vegetables which were delicious
end attractive In every way during
the 6rst few weeks or months Of stor-
age, do not keep their color. flavor
and cooking qualities indefinitely. hut
deteriorate gradually after long Pc
riod Of storage Even vegetables
which are blanched before drying will
deteriorate In much the same way.
though more slowly. and blnnching In
salted water 1h per cent soiution)
before drying constitutes a slight Inn
provement over the common custom
Of drying without such treatment.
Household stocks Of dried vegeta.
bies should not be held over from one
year to the next for the reason they
lose In quality. Indeed, II is the part
Of wisdom to use them early In the
winter season. reserving canned goods
for the late winter or early spring.
The experimental kitchen in the Uni
ted States Department Of Agriculture
has carried on . number Of expert
ments with dried vegetables and tho
work II being continued. A progress
/ report II In order and some Of the
results arrived at to date follow:
Dried corn II one Of the vegetables
which keeps In good condition for q
Ions tims. n good at the beginning.
The peculiar flavor developed In dried
green string beans II popular in many
parts Of the country. Dried soup mix
tures deserve wide use. for the COM
binntlon Of such strong -juiced vege.
tables NJ onions. carrots, cabbage and
furnipa viii retain considerable flavor
for q long time, even though the In.
dividnal vegetables which compose It
may have deteriorafed somewhat In
davor when compared with the freshly
dried vegetable.
PrspariHe Dried veestablA
Dried vegetables may be soaked
from one to three hours IN warm or
cold water, and then cooked from 10
to 80 minutes (or longer. II necessary.
Or they may BE- put at once. without
any soaking. Into boiling water. and
then cooked slowly over the simmer
Ing hsme for 20 to 20 minutes. or long
n. n necessary. The length Of time
for which they must be cooked de-
cends largely upon the condition Of
she fresh vegetable before It was
dried. LarEe carrots. Or white cab
baKt. even though cut Into small pieces
before drying, must be cooked longer
than small carrots or green cabbage.
The water added for soaking or
cooklne should be little more than
what the vegetables viii take up To
| soak them In large amount Of wa
Iiter which Il thrown away, then cook
them IN 4 fresh supply Of water which
also IL thrown away, II to take the
mcpt thorough method which could be
,devfsed for extracting and dlscsriing
| most Of their nutritive constituents as
well n most Of their flavor.
Three cupfuis or wnter to one cupful
Of vegetable II = good general rule
as can be given, but spinach and
green's take haff 81 that, being light
| for their volume. Lnag cooking de.
| mands larger amount o. water. he
eanse Il hollis away: Int vegetables
sfibuld not ~ cpoked longer than Is
absolutely neceisafy. except II the
making Of purees ~ ~
Part5e1lasiy wisen he dried veee-
tab5es are put intu boiling water with
01t sua1fnG. 4. ~ shesk 70, edlt them
}eW1rd DE- end " ne co6kfnk proc
- rather tlan II ne beRinning
One cupful (meaenred dryl Of most
Ntnlb Il did seSetahles wili serve
tRe pef1ooe beaytilx. - three per
- VIA Aolefn1e p1sfions
pEipa ssestables nay y n-.S =