Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-09-12
Mrs. Wilson Talks
on Drying Vegetables
The Most Successful and the
Easiest Method Is the Sun.
Drying Process

THIS week the dried vegetables ana
i fruit pastes will be our lesson. Ine
housewife who wants to succeed IN
this work must first discard all otner
recipes and follow closely the instruc-
tions contained in this lesson.
Every vegetable that grows in the
garden may be dried and kept for
winter use with but very little trouble.
For some of the most perishable prod
ucts Of the gnrden, this is the only
safe method for the city housewife TO
use it is also economical for the SUD-
urban and country woman rs well.
Peas, Lima Beans
Shell peas and lima beans and place
in square of cheesecloth; place In not
water bath for ten minutes. then lit
and spread at once on the drying
frames, and dry in the sun, covered
with netting, or in slow oven at tenn
perature Of 10 degrees Fair. Con-
dition as for the dried fruits and then
store in alright containers.
String Beans, Wax Beans
String and cut beans in pieces about
one inch in length, place in piece OF
cheesecloth, and blanch in boiling water
for fifteen minutes; then spread on
drying trays and dry in the sun, COW
cred with piece Of netting, or dry
in oven at temperature of 115 degrees
Fair. Condition and store in the usual
manner.
Carrots, parsnips. beets and turniips
may all be prepared as for the table /;
that is, pairing and slicing thin, then
dipping in boiling. water for fve MIN
utes; then spread In single layers 10
dry. The correct temperature for dry :
ing these products Is 115 degrees Fair.
may be dried. To prepare the sprouts
divide in small pieces and dry by plac..
ing on trays either in the sun or at
10 degrees Fair. in the oven. Shred
cabbage as for slaw or chop coarsely
and dry as for the brussels sprouts.
Tomatoes may be dried by dipping
to loosen the skins in boiling water
for three minutes, then plunging the
tomatoes in cold water; lay on cloth to
drain and then cut in inch slices and
dry at 115 degrees Fair.
, Every herb in the garden may bt
dried by placing on tray in single laEei
and covering with piece of netting. Al
dried products of the garden must b.
conditioned and then reheat to teni'
perature of 13O degrees Fahr, befor'
storing in alright containers; thes'
containers then dipped in melted par
afiin and stored in cool dry place. IL
, Use the dried products. place In deeI
. bowl and cover with warm water. cool
in this water until tender: season as,t
serve in the usual manner.
|, The points to be remembered are
that II you sun dry you must keep thu
!. product closely covered to prevent in
J sects from depositing their eggs OF
; that they are hardly visible to the eye
t Fruit Paste
This paste is made from almost ever.
fruit that grows in the garden.
Strawberry Paste
Select firm ripe berries and crusl
well; heat slowly, stirring Frequently
and cook until like a thick mush
pan that has been lined with heav,
r parchment paper and place In an owe
a with temperature of 40 degree
Fair, until the mixture looks quit
}, leathery; then turn over, let stay un
It til the bottom Is same as the tor
r. Blackberries, raspberries, huckleberrie
y, and dewberries may be used In th'
u manner. When the product is ready
e store, cut in blocks and store as fc
n dried vegetables.
r. Peach Paste
q Select firm ripe peaches. pare an
It cut in thin slices, place in the pre-
y serving kettle and crush we'll with til
80 potato masher, cook until thick lii
;e Jam, then add to two quarts of tn
'd mixture
n One teaspoon of cinnamon,
II .One.half teaspoon of nutmeg.
- Finish as for Strawberries. Water
y :, melon, cantaloupe, apples, pears ar
;. ounces can all be prepared in Ill
% manner. All fruit pastes must be C,
in blocks and conditioned and the
rs rs sealed in 9irtight containers.
ly italian Pastes
* Tomatoes are made into a paste Il
n use during the winter as follows: Pluni
i tomatoes in boiling water, and the
+ in cold water, to loosen the skins, RI
rs move the skins and cores and che
T. fine. In Austria, the housewife ju
:. washes the tomatoes and cuts them
r pieces and places tomatoes in preser,
Ing kettle. Use either method. Coo
y the tomatoes until very soft, and the
to turn in jelly bag and let the wat
rt drip from the tomatoes until the t.
he matoes are very dry. Turn from Il
ly bag and rub through fine sieve, al
or then place in shallow oblong pans tn
es have been lined with parchment pap
he to dry for two hours in a slow ov,
or 115 degrees Fair. then fill into ster
as lized jars and seal securely and pla
Il. in hot. water bath, having the wat
,y Just to the neck of the jars, proce
y for forty-five minutes. Remove. COZ
dip the tops of the jars in melt
Mt paraffin and store In cool dry plac
Half-pint jars are best for storing Il
product.
G Fruit paste can be made in the sar
manner, using grapes, berries, apple
lDaochaa nninCQQ md than CT