Evening star., 1921-08-05
Health and Thrift i'm the Home

and blueberries are especially good
for making pies.
Sun-dried Peaches-Select some
large peachesi cut in halves and free
from stones. Place them upon q
; large platter and sprinkle them with
protect the fruit from flies by placing
netting over the dish. The sun will
melt the sugar and It will thicken
around the fruit.s The next day turn
the peaches over; add more sugar and
. continue turning the fruit from day 10
day until sugar and juice are absorbed
but the fruit not too dry, Pack in
small glass jars and cover with white
wax, then with the tin lids Small
yellow tomatoes can be prepa red in
the same way and are called tomato
figs.
To Dry Plums.
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 put them away for TWEEN
ty-four hours. The next day put them
again in the oven and leave them for
three hour or longer. until the skin
looks dry and wrinkled. then let them
grow cold. and before storing rub
OF the stalks Put them in q roomy
bag, and hang them up in q cool place.
To Dry Cherries.-The small black
cherry Is best for drying purposes,
You will need a slow fire, but as they
are small they need only go into the
cold. rub off the stalks with the hands
and store them like the plums.
To Dry AUTHORIZATIONS require
very cool oven. SO that they will not
lose their bright orange coloring. Aft
er 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, let
them cool and stand for eight hours,
then heat them through again. The
second time the heat of the oven may
be more intense, but not hot. When
they are cold. pack the apricots close
" In a tin canister.
To Dry Apples.-Sweet apples are
best for drying. After you have re-
moved the skin, core and quarter
them, place them on racks in a slow
oven and allow them to remain until
they are perfectly dry. a golden yel-
Take them out Of the oven and allow
them to grow cold, then store them in
dry place In tin canister. Treat
tart apples the same way, except that
1t Is necessary to subject them twice
10 the neat OF the oven on account of
their great juiciness. Allow them to
grow cold between the heatings.
To Dry Pears.-Pe ars should be
peeled and cored. 1t Is best to use
such kinds as do not keep well for
eating uncooked. The oven should
be of medium heat. Put the pears to
heat twice and fiatten them with the
hands while they are cooling for the
second time Store them away, closely
packed in a tin canister.
To Dry Quinces.-Quinces should be
pared. cored and sliced. dipped into a
solution of ono cup Of salt in three
gallons Of water. and dried on trays
Another way is to cut them into
eighths. thread them on twine or
coarse thread with large needle and
dry them on racks.
To Cook Dried Fruits and Vegata-
bles.-Before dried fruits and vege-
tables are cooked the water that has
been removed in drying must be re-
stored by soaking them. The length
of time that they should be soaked
varies according to what they are and
how fine they have been cut. About
eight hours are enough for most dried
products. Beets require only about
two hours and II soaked too long they
lose color and flavor. After the dried
vegetables have been soaked. they can
be cooked in almost any way in which
fresh vegetables can be cooked.