The Abbeville press and banner. (Abbeville, S.C.) 1869-1924, August 08, 1917, Page SEVEN, Image 7
VV fuiivsutiy, xiu^uoi u, JII/A..
.^DRYING FRUITS AND
VEGETABLES IN THE HOME
One of the most prominent features
of the food conservation program
of European countries has beer
the universal drying of fruits and
vegetables. The surplus vegetables
in the city markets were forced oji
the government into large municipal
drying plants and later community
driers were established in the trucking
regions, thereby saving the vegetables
that would otherwise have
to waste. These products have beer
used in considerable quantities to
supplement the consentrated food
diet of the men in the trenches.
The drying of vegetables may
seem strange to the present genera^
tions, but to our grandmothers it
was no novelty. Even though this
process of conserving food has become
practically a "lost art," the
, present food situation doubtless will
cause a marked stimulation of drying
as a means of conserving the
food supply. Drying should not take
the place of storing or canning to
nnv considerable extent where pro
per storage facilities are available or
where tin or glass jars can be obtained
readily at a low cost. The
dried product holds an advantage in
that it usually requires fewer jars,
cans or other containers than do
. canned fruits or vegetables; also
dried materials can be stored in receptacles
which cannot be used for
canning.
With simple and inexpensive facilities,
all housewives can save quanwV>if?Vi
nrp too small
UV1PO Vi. xvvvt fftkivu M. v
conveniently to can. A few peas, apples,
beans, etc., may be dried at a
time, and a quantity sufficient for a
meal will soon be secured. Dried
products require not outlay for expensive
containers and can be stored
almost indefinitely under proper conditions
in relatively small space.
One hundred pounds of fresh vegetables
will average ten pounds of the
dried product. Vegetables and fruits
* if properly dried retain their natural
flavor and food value and when properly
cooked can be made into most
I attractive and wholesome dishes.
Vegetables and fruits can be dried
in the sun, in the oven, in trays or
racks over the kitchen stove or in
specially constructed driers. Small
driers may be found on the market
which give satisfactory results. Trays
may be made of galvanized wire to
fit the oven or warming closet of
stove. The oven or drier should always
be well ventilated for when
freshly cut fruits or vegetables are
spread out they immediately begin
n Ol'v
CU tJVttpuiillc iiiv?tuic Xiibv/ ail
around them and if in a closed box
will very soon saturate the air with
* moisture. This will slow down the
rate of drying and lead to formation
of molds. If a current of dry air is
blown over them continually, the
water in them will evaporate steadilj
until they are dry and crisp. The
ability to judge accurately as when
fruit has reached the proper condition
for removal from drier, can be
' gained only by experience. Wh?ii
sufficiently dried it should be so drji
that it is impossible to press watei
out of the freshly cut ends of the
J J- x J XT i
pieces, ana yet not su ury tutiu n
will snay or crackle. It should be
leathery and pliable.
When freshly cut fruits or vegetables
are to be dried by means oi
artificial heat, they should be exposed
first to a gentle heat about 11C
t degrees and later to a higher temperature.
If the air aplied at the outset
is of too high a temperature, the
cut surfaces become hard or scorched,
covering the juicy interior so thai
it will not dry out. The temperature
should never go above 150 degerees
and it is well to keep it below this
point. Sun drying is popularly be
lieved to give fruits or vegetables ?
sweeter flavor. This is probably du<
to the fact that in the sun they art
1?3 o?
never arcuruiieu. ouii urging iiaa muv-i
to recommend it, since it require:
no expenditure of fuel and there ii
no danger of the product becoming
overheated. However, it require;
more care and attention to keep dus
' and insects from it by the sun dryinj
' method. Insects are apt to lay theii
eggs on the fruit while drying, ant
l later on after the dried product hai
been packed away, the eggs ma]
hatch and the insects spoil the pro
duct before notice is taken of it.
Equally as great care should b<
?TtrA*? +A ealonf JAM on/1 nranar<Q
IT v *1 bV U1C O^l^VblVU U1IU
tion of fruits and vegetables foi
drying as for canning, and cleanli
ness is just as essential in one pro
cess as in the other. To secure i
fine quality of dried products mucl
depends upon having the vegetable:
absolutely fresh, young, tender an<
perfectly clean. High grade drie<
"root" vegetables can only be mad<
from noplpri rnnfc J1C wacViinr* ion'
sufficient to remove the earthly smel
and flavor that clings to them. Wasl
all vegetables and clean well. Afte
preparing vegetables well, the;
should be blanched. The blancl
gives a more thorough cleansing, re
moves the strong odor and flavo
from certain kinds of vegetables, am
softens and loosens the fiber. Thi
allows the moisture to evaporat<
t
quickly and uniformly. It also quick
ly coagulates the albuminous matter
in the vegetable which helps to mold
. in the natural flavors. Blanching
consist in plunging the vegetables in
boiling water for a short time. Use
1 ? 1--^ -I 1
a wire DasKei, or cneese tium uag
for this. After blanching, drain well
' and remove surface moisture by
placing vegetables between towels.
The vegetable thus prepared is
spread in a thin layer on the trays
of the drier. The time required for
drying vegetables varies, however,
1 it can easily be determined by a little
experience. The material should
| be stirred or turned several times
1 during the drying in order to secure
a uniform product.
Beans: Wash and string beans
' carefully, young tender ones can be
' dried whole. Cut older ones in *4
1 to one inch lengths. Blanch for 6 to
10 minutes depending on maturity
of beans. One-half teaspoonful soda
may be added to each gallon of boiling
water to help set green color in
the beans. Remove surface moisture I
and pace on trays.
[ Peas: Shell and blanch from 3 to
5 minutes. Remove surface moisture
and spread on tray to dry.
Corn: Select very young and tender
corn, and prepare at once after
gathering. Boil or steam on cob 8
1 to 10 minutes to set milk. To improve
flavor a teaspoon salt to a gallon
of water may be used. Drain
well and cut corn from cob using a
very sharp knife. Cut grains fine |
only half way down to the cob and
scrape out remainder of grain, be|
ing careful not to scrape chaff next
' to cob. Dry from 3 to 4 hours at
110 degrees to 145 degrees F. Corn
may be dried in the stin, but is not
satisfactory in moist weather and
I the dried product will be darker in
color and not as attractive in appearance.
When dried in sun, it
should be heated in the oven before
cf rt rr trill asvsvo
OWVXIIlg W XVAAX 11IOCUU
Okra: Wash, blanch 3 minutes in
, I 7
boiling soda water using % teaspoon
' soda to a gallon of water. Dry small
pods whole. Older pods should be
' cut in M inch slices. Dry 2 to 3
' hours at 110 degrees to 140 degrees.
Cabbage: Shred or cut in strips a
i few inches long. Blanch 10 minutes,
drain, remove surface moisture and
dry 3 hours at 110 degrees to 145 F.
Pumpkins and Squash: Pare and \
':cut in % inch strips. Blanch 3 minutes.
Remove surface moisture and
[dry slowly from 3 to 4 hours.
| Other vegetables including carrots,
i parsnips, onions, leek, beets, cauliflower,
pepper, etc. may also be dried
ivery satisfactory. Recipes for cooking
these dried products will appear
, later.
Store dried vegetables in moisture
proof containers, and in a dry place,
jfree from dust and diet. The best
! container is a tin box, bucket or can
|, with a perfectly tight cover. A convenient
and cheap container is a
jsmall paper bag. A small amount!
should be put in each bag, just about, j
!enough for one or two meals. Twist;
jneck over, tie and dig in melted |
paraffin or place bogs in container j
p I with a tightly fitting cover.
j Fruits may be dried very satisfac-,
( tory in the sun.
'j If apples are given a cold bath in
[ salt water, it will prevent discolora-l
tion. Use lA cup salt to a gallon of
water.
. Peaches are usually dried with;
peeling on, but if it is desired to!
I have peeling off loosen skins withj
solution made of 1 tablespoonful of I
iRed Devil Lye in 1 gallon water. The!
solution should beboiled and peaches;
plunged into it until skin breaks. Re-j
. move peaches, dip in cold water, rub
I peelings off with hands and rinse '
twice. Cut into halves. Remove ,
; seed and dry.
Mary B. Martin.
1 ?H>4MW>fH. >< 'I1 'I' !' < < 'I' 'h
?' 4? *? '
; is Clear, Peachy Skin' it.
Jit Awaits Anyone Who ;;
\ i: Drinks Hot Water :i
r .? ( *150
' ??
r ' Says an Inside bath, before break- '
j O ' - o
' fast helps us look and feel
5 *.r f P
; JI clean, sweet, fresh. < >
M ???
" * *
- Sparkling and vivacious?merry,
- bright, alert?a good, clear skin and
r a natural, rosy, healthy complexion
- are assured only by pure blood. If
- only every man and woman could be
* induced to adopt the morning inside
i bath, what a gratifying change would
s take place, Instead of thousands of
i sickly, anaemic-looking men, women
1 and girls, with pasty or muddy comi
plexions, instead of the multitudes
t;of "nerve wrecks," "rundowns,"
1] "brain fags," and pessimists we
i! should see a virile, optimistic throng
r|of rosy-cheeked people everywhere.
An inside bath is had by drinking
1 ' an nil o
* j tov.n uiuiuiiig) utivic kji cdiv i ci.j Uj a
- glass of real hot water with a tea-!
r! spoonful of limestone phosphate in
i it to wash from the stomach, liver,
sj kidneys and ten yards of bowels the
ej previous day's indigestible waste,
(ALWAYS i
I
c
Good pr
business.
do--print:
your bus
you whe
Printing tha
any more
I
V
I Now is the ti
I Printing.
1 THE PR1
I Printing T1
sour fermentations and poisons, thus | cial or
cleansin, sweeening and freshening held in
the entire alimentary canal before, ing w?
putting more food into the stomach, j burg <
Those subiect to sick headache,]to be
biliousness, nasty breath, rheumatism
colds; and particularly those who
have a pallid, sallow complexion and *lon at
who are constipated very often, are for op
urged to obtain a quarter pound of posed
limestone phosphate at the drug success
store which will cost but a trifle, but tion ai
is sufficient to demonstrate the quick burg,
and remarkable change in both the to be ;
health and appearance, awaiting tablish
those who practice internal sanita- stock i
tion. We must remember that in- seems
side cleanliness is more important beef, ]
than outside, because the skin does ductioi
not absorb impurities to contaminate our fa
the blood while the pores in the thirty boll w
feet of bowels do.?Adv. been t
, ana pi
WILL HOLD STATE-WIDE | secure
LIVE STOCK CAMPAIGN phases
produc
Camden, Aug. 3.?The South Car- made
olina Live Stock Association in co- Collegi
operation with the United States de- easteri
partment of agriculture and exten- S. M.
sion division of Clemson College and son, ar
chambers of commerce of the cities Winns
of Rock Hill, Greenville, Prosperity) The:
and Darlington, will hold a series ofjfollowi
live stock meetings during the month | Augus'
of August to arouse the farmers of Augus
South Carolina to the necessity of Augus'
the production of more live stock to Augusi
combat the invasion of the boll wee- It is
vil in South Carolina, which will take ers in
place in the late summer and fall of^meetin
this year. These meetings are spe- ing co
aha m mm M
\T YOUR SERVIC1
/
inting is tl
That is tl
ing that v
>iness "stai
rever you
t "stands up"
than the "la
1
me to piace yo
You'll need lots
ESS AND BA
bat Stands I)
le day meetings and are to be the opportunity
i addition to the annual meet-f meetings and att(
lich is to be held in Orange- are to be held
luring the early fall, the date when farm work
announced later. With the and will afford ai
g house now under construc- community to get
. Orangeburg and to be opened as well as for insl
eration thfs fall and the proone
for Greenville and with LIFT YOUR CO
jful creameries now in opera- OFI
t Clemson College, Spartan- ^ ?
Darlington and several others Tells How to Loo
put in operation soon, thus es- or Callus So It
ins: a home market for all live out
and dairy products, the time ?
opportune for the expansion of You reckless m
pork and dairy products pro- are pestered with
is in South Carolina to fortify at least once a we
rmers for the advent of the death from lockjj
eevil. Excellent programs have are now told by a
irranged for these meetings ty to use a drug
rominent speakers have been which the momen
d to make addresses on various applied to any cor
of live stock and forgae crop ness is relieved a
tion. There will be addresses corn or callus, ro
by W. W. Long, of Clemson with the fingers,
e, W. J. Woodal, Editor South- Freezone dries
1 Live Stock, Columbus, Ga., applied, and simp]
Byars, County Agent, Ander- or callus without
id W. R. Elliott, District Agent irritating the sun
boro, S. C. skin. A small bot
se meetings will be held on the cost very little a1
ing dates: Rock Hill, Tuesday,!stores, but will p
t 14th; Greenville, Wednesday, feet of every har<
t 15th; Prosperity, Thursday/hardened callus,
t 16th; Darlington, Friday, hasn't any freezoi
t 17th. J any wholesale dru
earnestly hoped that the farm- Adv.
the counties in which these
gs are to be held and adjoin- The Semi-Weekl
unties will take advtantage of $1.50 per year. S
E IN THl
ie dr
tie kii
rillM
rid up
send
l j. _
aon t c
ty-dowi
. t
ur order
of it thii
lNNER
p. Ph
offered by these |"Sj<
>nH TVioao moofincrs C.
at a time of year
\
is the least pressing
(l opportunity for a
together for social
;ructive intercourse.
RNS ?
? WITH FINGERS '
sold
en a Tender Corn niail
Lifts Out With* agei
Pain. pnrr
vv*t
, . han<
en and women who og?c
corns and who have .
ek invited an awful _ ,
or o
iw or blood poison ^
Cincinnati authoijicalled
greezone, eral
t a few drops are t
n or callus the sore
nd soon the entire
ot and all, lifts off
Th
the moment it is
ly shrivels the corn
inflaming or even
ounding tissue or ^
tie of freezone will p6p?
; any of the drug sour
1 ? J ?_ Q-ffo
osiuveiy na one &
i or soft corn or pj??
If your druggist sto?r(
tie he can get it at cura
ig house for you.? stra:
succ
by i
* A
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t1
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ess of
id we
LAKE
r tor
it
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1" land
I
"\
for Fall
5 year
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BHHHHHr
EMMIES" ABROAD ARE
iETTING MAIL FROM HOME
WITHOUT INTERRUPTION .
,
;ular Postal Service is Being
Maintained by Uncle Sam.
Washington, Aug. 3.?American .
liers at the front are receiving
[ without interruption. A postal
ticy established in France with a
>s of experienced workers is
iling the mail at the base poste.
Branches have been establishn
Paris and at the American port
lebarkation.
t present regular domestic post
is required. The postmaster genasked
congress to permit free
age for soldiers letters addressed
e.
ie Semi-Weekly Press and Banner
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rhy suffer with indigestion, dysiia,
torpid liver, constipation, ,
stomach, coming-up-of-foodr-eating,
etc., when you can get
mple bottle of Green's August
*er free at P. B. Speed's drug
e. This medicine has remarkable
itive properties, and has demonted
its efficiency by fifty years of
ess. Headaches are often camsed
1 disordered stomach.
ugust Flower is put up in 25 and
? x t- ^11
eni uuLLiea. r ui ame in an tivu*
countries.
? -^