Cheyenne record. (Cheyenne Wells, Cheyenne County, Colo.) 1913-19??, 1921-06-30
Beginning.

lried Corn keeps IN Gooo Condition
Begin
Prepared by the United States Depart
ment Of Agriculture.)
Even though they do not spoil, many
ried vegetables which were delicious
nd attractive in every way during
be first few weeks or months Of stor-
lge. do not keep their color, flavor
nd cooking qualities indefinitely. but
eteriorate gradually after a long Pc
iod Of storage. Even vegetables
vhich are blanched before drying will
deteriorate in much the same way,
hough more slowly, and blanching in
palted water az per cent solution)
before drying constitutes n 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
Jose In quality. Indeed, 1t is the part
Eof wisdom to use them early In the
flwinter 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. nf expert
ments with dpied vegetables, and the
work is being continued. A progress
i report is I'M order and some Of the
I results arrived at to date follow:
Dried corn Is one Of the vegetables
(which keeps in good condition for
'long tiphe. II good Mt the beginning.
The peculiar flavor developed In dried
green string beans is popular in many
pa,fts Of the country. Dried soup mix
t4res deserve wide use, for the COM
bination of such strong Juiced vege-
tables rs onions. carrots, cabbage and
turnips will retain considerable flavor
for a long time, even though the in
dividual vegetables which compose 1t
may have deteriorated somewhat in
flavor when compared with the freshly
dried vegetable.
Z Preparing Dried Vegetable.
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, If necessary.
Or they may he-.p put at once, without
any soaking. into boiling water, and
then cooked slowly over the simmer
ing flame for 20 to 40 minutes, or long
er, II necessary. The length Of time
for which they must be cooked de.
pends largely upon the condition Of
the fresh vegetable before 1t was
dried. Large carrots. or white cab
bage, even though cut into small pieces
before drying, must be cooked longer
than small carrots or green cabbage.
The water added for soaking or
/ cooking should be little more than
what the vegetables will take up. To
soak them in n large amount of wa
ter which is thrown away. then cook
them in n fresh supply of water which
also Is thrown away. is to take the
most thorough method which could be
devised for extracting and discarding
most of their nutritive constituents as
well as most of their flavor.
Three cupfuls of water to one cupful
of vegetable is ms good general rule
ms can be given, but spinach and
green's take half Of that, being light
for their volume. Long cooking de- |
mands n larger amount of water, be-
cause It boils away; but vegetables
should not he cooked longer than Is
absolutely necessary, except In the
making of puree.
Particularly when the dried vege-
tables are put into boiling water with
ont soaking. 1t is best to salt them |
toward the end Of the cooking proc
css rather than at the beginning.
one cupful (measured dry) Of most
kinds of dried vegetables will serve
two persons heartily, or three per-
sons with moderate portions.
=, Dried vegetables may be used In
44he same way as fresh ones, while
they are still in prime condition. When
Nthey begin to. fall of in flavor they
should be judiciously combined with
other materials and have flavoring
materials added to them. Dried sweet
notatoes or carrots which have hscome
rather flat when served with butter
and salt ,only are more appetlzing
when glazed. To do this, bake them
fofter cc(king tender by boiling) with
sauce sugar or molasses or sirup,
and fat2 Dried spinach which has
become little fiat viii be liked If 1t
Is sers with an egg and vinegar i