Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

115. If food is to be dried on top of the stove, the device shown in Fig. 23 will prove satisfactory. The same arrangement may be improvised by placing a metal tray over a large flat vessel of water. Place the food to be dried in a single layer on the tray over the water. Let the water boil and keep it boiling, and turn the food frequently so that the heat will be applied to all sides. Continue this process until the food is leathery, when it may be stored.

116. If food is to be dried in a rack suspended above the stove, a rack like that shown in Fig. 24 should be used. Cover the trays in the rack with a single layer of food, and dry it to the leathery stage, when it may be removed and stored. In using this device, only a coal or a wood stove is practical. When the heat coming from the stove is not great, the rack may be allowed to come close to it, and when the heat is intense the rack may be drawn up. Regulating the distance of the rack from the stove will tend to keep the food at a uniform temperature and allow it to dry evenly, especially when the food is turned from time to time.

117. ELECTRIC-FAN DRYING METHOD.--If a house is wired for electricity, drying foods by means of the air-currents generated by a moving electric fan is a simple matter. Use devices like those required for the sun and oven-drying methods. Spread the foods to be dried on the trays in a single thin layer, and arrange them so that the air from the electric fan will blow over them. Turn the trays as the food dries, so that one part does not dry sooner than another; also, turn the food frequently so as to expose all parts alike. If the fan can be placed so as to blow across a stove and thus blow heated air on the food, it will dry more quickly. A very warm kitchen is an excellent place in which to do the work with an electric fan, as the combination of air and heat does the work more rapidly than either one used alone.

118. COMBINATION DRYING METHODS.--A combination of any of the drying methods mentioned may be used effectively. Drying may be started in the sun and completed in the oven, or it may be started with an electric fan and completed in the sun or the oven. Any means whereby the time required for drying may be shortened is advantageous.

DIRECTIONS FOR DRYING VEGETABLES AND FRUITS

119. PREPARATION OF FOODS FOR DRYING.--The correct preparation of the foods before drying is very important. The thinner and smaller the pieces to be dried are cut, the more quickly may the process be completed. Any skins or hulls that would prevent the rapid evaporation of moisture from the food must be removed or broken, and every raw food that is to be dried must first be immersed in salt water made in the proportion of 1 teaspoonful of salt to each quart of water, as this prevents discoloring to a great extent.

120. STRING BEANS.--Beans for drying should be selected while they are young and tender. Wash them and remove the strings if this is necessary. Cut them in half, lengthwise, with a sharp knife. Drop them into salt water, remove, and spread on the drying trays. Dry by any method selected.

121. CORN.--Corn that is to be dried should be at the dough stage; younger corn contains too much water for good results. Prepare the corn by husking it and removing the silk. Then blanch it in boiling water for 5 minutes, after which cut off the grains close to the cob with a sharp knife. Spread these on the drying trays and proceed according to the method desired.

122. GREENS.--Wash the greens thoroughly. Cut across the leaves several times. Drop them into salt water, remove, and spread on the drying trays. Dry by any method selected.