DRYING METHODS
111. DEVICES FOR DRYING.--Many manufactured devices may be had for the drying of foods. Some are made so that they may be placed on top of a stove, like that shown in Fig. 23. This device is in the form of a metal box. It has a tray for holding the food to be dried, and underneath this is a space for holding water. Water is poured into this space through a funnel in one corner, and heat for drying is supplied by heating the water. Other devices are made so that they may be suspended over a stove, put into a stove oven, or used out of doors. Still others have a heating device placed inside of them. It is possible, however, to make drying devices in the home that will answer the purpose just as well as the devices that may be bought.
As has been stated, drying devices should be so made that the air may pass up through the food and across its surface. A pan, a platter, or a solid board, as will be readily seen, is not so good for drying as a wooden frame of convenient size that has small slats or fine, rustless-wire netting, or screening, attached to the bottom. Such a device may be covered with cheesecloth to keep out dirt. If it is to be used in the oven or set in the sun, a nail driven part way into each corner will provide feet and thus keep it from resting on the oven floor or any other flat surface.
For suspending food that is to be dried over a stove, a rack like that shown in Fig. 24 may be easily made in the home. As will be observed, it consists of three trays fastened together. These trays are suspended by four strings tied to another string that runs over small pulleys. The pulleys are attached to a wooden brace that is secured to the kitchen wall. The pulleys and string permit the rack to be raised or lowered, so that the food may be easily put into and taken out of the trays.
112. SUN-DRYING METHOD.--If food is to be dried in the sun, spread it in a single layer on each tray, cover the trays so that no dirt will fall into them, and set them out of doors so that the sun's rays will strike them. Glass covers will help to increase the heat from the sun. As the sun changes, change the position of the trays or turn them. Food that is being dried outdoors should be brought into the house when the sun goes down and put out again the following morning. This procedure should be kept up until the food is so dry as to be leathery; that is, in a condition that will permit of bending without cracking.
113. STOVE-DRYING METHOD.--If food is to be dried by the stove-drying method, it may be placed in the oven, on top of the stove, or suspended above the stove.
114. If the oven is to be used, a device that fits the oven should be employed. Spread the food on the trays in single layers, and put the device into the oven. The temperature of the oven demands attention in this method. Only a very moderate heat may be applied at first, 110 degrees Fahrenheit being considered the ideal temperature for beginning. As it is difficult to hold an oven at such a low temperature if a fire is burning, the oven door should be left open to admit air. The temperature of the oven of a coal stove in which the fire is banked or is being allowed to go out is usually ideal for drying foods. If desired, the heat of an oven may be gradually increased to about 180 degrees as the food dries; but the application of greater heat is liable to scorch the food and injure its flavor. The food must be turned often to permit it to dry evenly.