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HOW TO DRY VEGETABLES
AT HOME
By RENE BACHE
DRIED vegetables have special advantages for the urban housewife.
During the season when these necessaries are relatively cheap she
can lay in a stock and put them away for winter use. Only the
edible parts being thus preserved, and reduced by evaporation to a
fraction of the original bulk, the space required for storage is small.
The drying mav be done in the sun, or over the kitchen range, or before an
electric fan-the sole object in view being to remove from the vegetables the
water they contain. First-rate vegetable-driers may be bought ready-made, but
home-made ones of simple construction are cheaper and do the work equally well
The idea of drying vegetables may seem strange to the present generation, bu
it was familiar enough to our grandmothers. In a measure, it is a lost art; but
the existing food situation cannot fail to revive it.
Even today there are many housewives who prefer dried sweet corn to the
canned article, and who say 'that dried pumpkin and squash have a superior
excellence for piemaking.Snapbeans
often are
strung on threads
and dried above
the stove.
Indeed, many
every-day food-
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LESS CHANCE OF SPOILING THAN WHEN HEAT IS USED
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