C7)EHYDRATING FOODS J/FRUITS, VEGETABLES, FISH AND ME ATS A.LOUISE, ANDREA yh^ f 'X DEHYDRATING FOODS Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium IVIember Libraries http://www.archive.org/details/dehydratingfoods1920andr DEHYDRATING FOODS FRUITS, VEGETABLES, FISH AND MEATS THE NEW, EASY, ECONOMICAL AND SUPERIOR METHOD OF PRESERVING ALL KINDS OF FOOD MATERIALS WITH A COMPLETE LINE OF GOOD RECIPES FOR EVERYDAY USE By a. LOUISE ANDREA LECTTTRKR UPON FOODS AND COOKEKT AT PANAMA-PACIFIC INTERNATIONAL EXPOSITION, SAN FRANCISCO, CALIFORNIA. OFFICIAL LECTURER UPON FOODS, COOKERY AND CANNING FOR NEW YORK INTERNATIONAL EXPOSITION, NEW YORK CITY. AWARDED P. P. I. E. DIPLOMA AND GOLD MEDAL AS LECTURER UPON FOODS AND INSTRUCTOR IN COOKERY. AUTHOR OP "HOME CANNING AND PRESERVING" THE CORNHILL COMPANY BOSTON, U. S. A. BOST®K COLLESB UBBAHX, CHESTNUT EimMAi%._. Copyright, 1920, by THE CORNHILL COMPANY All rights reserved, including that of translation into foreign languages, including the Scandinavian A FOREWORD THE NEW FOOD ECONOMY We have passed through a long and trying experi- mental stage of saving foods by dehydration. At last, means and methods have not only been perfected, but are at the service of every one. Dehydration may be accomplished easily and suc- cessfully, both in the kitchen and in commercial plants, — by the bushel or by the ton, as the case may be. For several years patient and unceasing work has been done along this line in order to attain the desired results, and personally I acknowledge with grateful appreciation the kindly co-operation and suggestions from Messrs. George Hillard Benjamin, O. H. Benson, Woodford Brooks, Joseph S. Caldwell, H. C. Gore, S. C. Prescott, Lou D. Sweet, the late Waldron Williams, F. G. Wiechmann and other sincere and able investigators. Moreover, in writing upon the development of de- hydration in the United States, it is only just to pay a sincere tribute to the altruistic and laudable efforts of Mrs. Oliver Harriman in behalf of this beneficent work. A. LOUISE ANDREA, New York. CONTENTS PAGE List of Illustrations ix CHAPTEK I. Regarding Dehydration 1 II. Uses for Dehydrated Products . . .19 III. For Pets and Domesticated Animals ... 26 IV. Dehydrating in Large Quantities ... 29 V. Packing and Preservation 41 VI. Dehydrating at Home, followed by General Hints and Data 45 VII. Directions for Home Dehydrating (Vegetables) 66 VIII. Vegetable Flours and Meals 86 IX. Home Dehydrating (Fruits) 88 X. Cooking Directions 95 XL Soups 99 XII. Vegetable and Pudding Sauces and Salad Dress- ings 105 XIII. One-Dish Dinners 114 XIV. Recipes for Using Dehydrated Vegetables . . 118 XV. Recipes for Using Dehydrated Fruits . . .172 Addenda — Practical Suggestions 196 Index 201 LIST OF ILLUSTRATIONS Mrs. A. Louise Andrea Frontispiece FACING PAGE Diploma awarded with Gold Medal to A. Louise Andrea at Panama-Pacific International Exposition, San Francisco 4 Mrs. Andrea's Testing Kitchen, New York City . . 5 A Conveyor Dryer in which Loading and Drying are done automatically, the Idea being to save Labor Costs 32 The Harrison Dryer 33 Mrs. Oliver Harriman dehydrating Vegetables from her Country Estate 40 A Type of Tray Dryer 41 A Really Efficient Home Dehydrator .... 49 Spinach, before and after Drying 50 String Beans, before and after Drying .... 50 A Dryer with Canvas Walls. A Cheap and very Effi- cient Dryer; Curtains can be lifted as desired 60 A Conveyor Dryer . . . . . . . .61 Canned Pears, before and after Drying . ... 66 White Squash 67 Onions, before and after Drying 67 DEHYDRATING FOODS DEHYDRATING FOODS CHAPTER I REGARDING DEHYDRATION The dehydration of foods is one of the most im- portant considerations in the world. It is the means of preserving foods quickly, cheaply and perfectly, and it will save thousands of tons of garden, orchard and farm produce which have gone to waste hitherto. By dehydration, all kinds of foods — fish, meats, fruits and vegetables, and even milk and eggs — may be reduced to a fraction of their original weight and bulk. Moreover, when properly dehydrated, the foods maintain not only their nutritive properties, but their flavorings and colorings as well, being far superior to canned products in this regard. Those of us who have worked practically at dehydra- tion and with dehydrated products realize that this art or science is bound to effect a revolution in our means and methods of food preservation, and interest in dehydration and appreciation of its possibilities are spreading rapidly throughout the world. During my lectures upon foods and cookery during the past two years most of the questions coming from DEHYDRATING FOODS the audiences were about dehydration, or "drying" as the majority consider it, while I have people calling at my testing kitchen almost daily regarding systems and methods, among them being visitors from Cuba, South American countries, Italy, France, Great Britain and Canada, in addition to those from all over the United States. There is a very essential difference between drying and dehydration, and this fact must be recognized. As we know, all food materials are composed of myriads of tiny cells, these cells holding flavorings, colorings and nutrients, together with a large percentage of fluid — practically water. The problem has been how to extract the water from the cells without causing chemical changes and loss of essential principles. Broadly speaking, dehydration is a method of ex- tracting the water quickly without rupturing the mem- branes or cell walls. Thus only the water is taken away, and the volatiles, the flavoring essences, the colorings and the nutritive properties are left in the cells. It is just the principle of osmosis (a sweating, as it may be termed), and when the dehydrated or dehumidified products are soaked in water for a time their cells absorb moisture, and furnish, to all intents and pur- poses, fresh food materials which may be cooked and dealt with just as could be the original raw foods. Drying, on the other hand, is a slow process, — so slow that the cell walls crack and open, allowing the volatiles and aromatics to escape and the coloring prin- ciples to change; hence the flavor and appearance of 2 REGARDING DEHYDRATION dried products are not and cannot be equal to those of dehydrated products. As tangible evidence of this we will consider grass and hay. Hay is dried grass, and even though you soak hay in water you cannot "restore" it, whereas dehydrated grass "comes back" fresh, green and succu- lent. Let us take dried apples as another example. Dried apple pie is always dried apple pie, as every one can tell upon tasting it, whereas pie made from dehydrated apples yields a dish that is really fresh apple pie, and it cannot be distinguished from pie made with the fresh-cut fruit. To emphasize still further the conspicuous merits of dehydrated fruits and vegetables, I have often served dehydrated products and strictly fresh ones at the same meal, and no one could tell which was which. Recently a food commissioner from a neighboring coun- try wrote to ask me what I thought of dehydration, and what plant or system of dehydration could I recom- mend. I replied that the subject was too important to deal with satisfactorily by correspondence, but that if he would call at my testing kitchen in New York he could see my exhibit of dehydrated products, — fish, oysters, meats and almost every fruit and vegetable grown in the United States, and that we could then discuss the technical details of dehydration to good advantage. This man came and brought another food official with him, whereupon I prepared a luncheon at which 3 DEHYDRATING FOODS were served fresh-picked carrots, spinach, turnips and cabbage, the. latter chopped finely and served raw with a dressing, as cabbage salad. At the meal I served the same things dehydrated, the carrots and spinach having been dehydrated a couple of years previously. My guests confessed that they could not tell which were the fresh vegetables and which were the dehydrated ones. Finally, one of them said, "Oh, Mrs. Andrea can make anything taste good,'* but while I appreciated the compliment, I protested very promptly, saying that he was not being fair to dehydrated products, because all can cook and serve dehydrated products that will be just as delicious as fresh-picked stuff, provided that they will follow simple rules and direc- tions. And, as it happened, in this particular instance my maid had prepared everything under my directions, so the whole thing was really a sincere tribute to dehydration. As drying is a more convenient term to use, we will consider it for our purpose herein as dehydration, desic- cation or dehumidifying; consequently, when the word "drying" is used it is to be understood in its restricted sense. I have tested samples of dehydrated fruits and vegetables from Denmark, Germany, Russia and other European countries, but find that over there they precook everything before dehydrating it. This means a great loss in flavor and appearance, and when the precooking has involved a boiling process a large per- centage of the valuable nutrients and solubles escape 4 * II < U. S c *3 CO . J c "S 4> *" E 2 REGARDING DEHYDRATION into the water, with consequent and material loss of desirable properties. We have improved vastly over the European meth- ods, for we dehydrate most of our produce raw, with few exceptions, such as potato, beets and corn, the latter being steamed only long enough to set the milk. Just a word of caution will be a propos here. There is dehydration and what many people mistake for dehydration, the latter being improperly and imper- fectly done. The produce must be dried "below the enzyme stage" and throughout; uniformly from centre to surface. That is to say, there must not be enough moisture left to permit of fermentation or mold, but at the same time there must be a sufficient percentage of moisture left in the products so that they will "restore" as they should. Already, many people have met with disastrous losses through trying to put dehydrated products on the market in packages, without realizing the importance of the foregoing. The products molded and spoiled, and in many cases developed grub worms and insects, all of which meant loss and disappointment to the packers, and distrust of dehydrated products on the part of the public. This need not be a source of discouragement, however, for proper dehydration and treatment of the products overcome these troubles, and we must remember that when canned foods were first put on the market, con- stant spoilage and loss occurred until the packers learned the means and methods now employed by them. DEHYDRATING FOODS Of course, reasonable care must be exercised in regard to keeping foods that have been dehydrated, for nothing in Nature will stand abuse or mistreatment. As an instance of this I was once called into consultation with some people who were putting out dehydrated milk (milk powders) on a large scale. They were having constant trouble with their customers, with bakers especially, who claimed that while they realized what milk powders could do when used in their bread, cake and other mixtures, the powders became rancid and unusable, so that they would not experiment with them any farther. Upon visiting these dissatisfied bakers I found that after having purchased the powdered milk in barrel lots they were keeping these barrels open, and close to radiators, ovens and other sources of heat, so no wonder rancidity and spoilage ensued. When this little matter of cause and effect was pointed out, and their future supplies were kept in dry, cool and suitable places, no further complaints were received, and the business has grown to enormous proportions. In concluding this chapter I would say that while those who have worked with dehydration, and have used properly dehydrated products, become enthusiastic converts to this form of food preservation, as the sub- ject is so new and as yet comparatively little known, I will now quote statements regarding dehydration from various authorities in support of my own views and claims. REGARDING DEHYDRATION General Realization coming As a people we have not yet realized that for many decades we have been paying millions of dollars annually for water that we did not want, — water that we might just as easily have had well-nigh for nothing, by working the pump or turning on the faucet. Take, for instance, a case of canned tomatoes costing about $4 and containing two dozen tins, each weighing 2 pounds. The canner's outlay for the tomatoes themselves did not ex- ceed 15 cents. In other words, the ultimate consumer is spending $3.85 for 15 cents worth of tomatoes, and probably full 90 per cent of each 2-pound can is tin and water — mostly water. The economic wastage becomes still more conspicuous when you realize that a tax in the way of freight charges is being levied for the transportation of every pound of that water, and of the cans and boxes that make it possible to ship the tomatoes in that form. The canned tomato is no whit more palatable or nourishing than its dried rival. The 24-can case tips the scales at 60 pounds, while the same quantity of the vegetable when dried weighs only 2| pounds, and can be packed in pasteboard containers. Probably the sacrifices due to the water content of the canned product can be made even plainer. It is practicable to ship dried in 1 car what it would take 30 cars to carry of the canned goods. In a carload of canned tomatoes there are 10,000 pounds of tin and 14,000 pounds of lumber, a total of 24,000 pounds, and for 30 cars freight would have to be paid on 360 tons of materials that could in no wise help the hungry consumer. An expert has further elaborated upon the wastage and lost motion involved. He says: " There is the movement of the tin-making material from the mines to the tin-plate DEHYDRATING FOODS factory, and the movement of the tin plate from the tin- plate factory to the tin-can plant; and the movement of the logs to the sawmill and of the lumber thence to the box shook works, and the shooks from there to the cannery. The aggregate of this service gives us 105 carloads as against 1 carload of dried vegetables." The cardboard containers are made from waste material, and the cartons, folded flat, capable of holding a carload of desiccated vegetables, can be carried in a very small space. Last year we raised 400,106,000 bushels of potatoes, and from government sources we learn that only about 32 per cent of our total potato crop ever moves out of the territory in which the tubers are grown. A staggering percentage of the potatoes are scrapped or fed to cattle simply because they are not first class, measured by market standards, or it is impossible to ship them away to other districts for human consumption. The potato is 78 per cent water in its edible portion. In Germany they dried in the course of twelve months, according to the latest available reports, 800,000,000 bushels, sub- stantially twice as many potatoes as we raise in the whole United States annually. Every pound of those desiccated potatoes was 100 per cent foodstuff, and could be kept many months without deterioration. This was apart from the potatoes which were utilized in the ordinary fresh condition. Again, for fresh vegetables shipped long distances we pay extravagantly. This is to cover spoiling in transit or pres- ervation while on the road, besides taking care of the trans- portation charges. A western grower urged Congress about a year ago to take steps to promote dehydration in this country. According to him: "Just before I left California I saw a shipment of 50 pounds of green sprouts about to be despatched to some point east where the express rate is 8 REGARDING DEHYDRATION 12 cents a pound. In order to ship that 50 pounds of green sprouts they had to include a 100-pound cake of ice, and to pay on that ice at the same rate, making a total express outlay of $18. The whole 50 pounds could have been dried and mailed by parcel post, the package weighing 3 pounds and calling for 35 cents in stamps." — The Sun, New York. The United States Department of Agriculture informs us that fully 50 per cent of all the vegetables and fruits grown in America never reach the consumer. They rot on the ground. This tremendous loss is due to difficulties of transportation combined with the fact that only the fanciest quality of fruits and vegetables will pass final market inspection for profitable shipping and trading. The American dehydrating processes now encouraged would conserve every particle of these waste products, con- tributing tremendously thereby to the wealth of the farm, and adding thousands of tons of perfect foods to the nation's dietary. The value of vegetables and fruits because of their flavor, fiber and indispensable alkaline salts is recognized by scien- tists all over the world. Their use is essential to the physical welfare of soldiers, sailors and civilians. In the dehydrated products the food elements, the al- bumens, starches, sugars, fats, oil and salts suffer no impair- ment of their food value. The food cells and cell membranes are not injured, but retain their normal function. The dehydrated product after immersion in water resumes its original freshness and appearance, retains its original coloring principles, its essential oils and other volatile con- stituents. The drying process so imprisons the delicate bouquet and the fine flavor of the raspberry that the manufacturers of 9 DEHYDRATING FOODS pure fruit extracts actually prefer the dehydrated berry to the fresh berry. The reason for this is very simple. The extract manufacturer has to wait from two to five days after the berry is picked before he can put his hands upon it. On the other hand, when picked fresh and put into the dehydrat- ing machine right on the farm or in a near-by plant the full flavor and bouquet of the berry is sealed up at once and remains sealed up until it is again released by its bath in cold water before cooking. What is true with regard to the raspberry is also true with regard to apples, apricots, figs, peaches, pears, plums, cherries, quinces, strawberries, blackberries, huckleberries, currants, grapes, rhubarb, tomatoes, eggplant, squash, pumpkin, corn, peas, mushrooms, string beans, horseradish, herbs, etc. — The Globe, New York. Dehydration is the science of removing water from vege- tables and fruits. There are two methods, — the German, which cooks the vegetable with live steam before drying, to break down the starch cells, and the American, which dries by passing hot air over the product. There is no loss of taste, color or food value with the American process. Virtually all fruits and vegetables can be dehydrated and they will keep indefinitely. — General Facts about Dehydration, PUBLISHED BY THE FoOD FOR FrANCE FuND, NeW YoRK ^ City. In order that the layman may realize something of what dehydration involves, it might be well to show how large a part water plays in some staple fruits and vegetables. Let us tabulate these for easier reference. 10 REGARDING DEHYDRATION Water Content (Per Cent) Water Content (Per Cent) Asparagus, 94.0 Lettuce, . . . . 94.7 Apple, 85.0 Onion, 87.9 Banana, . 74.0 Potato, 78.6 Beet, 87.0 Spinach, 92.3 Cucumber, 96.0 Strawberry 86.0 Cabbage, . 91.6 Tomato, 94.3 Carrot, 86.5 Turnip, 65.0 Grape, 77.0 The housewife pays for all of this water at exactly the same rate per pound as she does for the food content. Fur- thermore, the nutritive value of dried fruits and vegetables increases directly as the percentage of water diminishes. Plainly we are dietary spendthrifts when we insist upon fresh produce, and it is evident that we can effect a very handsome saving if we will content ourselves in the cold seasons with dehydrated products. By the latest American process the products to be dried are commonly treated within a very few hours after they have been gathered; in fact, they reach the so-called dry- ventors far fresher than most of us know such commodities. We have to wait at times days before they come to the table, and nearly every hour after picking there is measurable deterioration and loss of flavor. The ultimate products when soaked in water, as they should be for a short time before cooking, regain their original form, and taste as crisp and fresh and full-flavored as though 11 DEHYDRATING FOODS newly gathered. Of course, the dried foodstuffs occupy but a small part of the space taken up by the original fresh produce. For example, a barrel of dried mixed vegetables that will make first-class soup weighs but 100 pounds and will provide a steaming plate for 7,000 persons. Before drying, these vegetables fill something like 30 barrels. This saving in weight and bulk is a matter of especial importance now be- cause of car shortage and railway congestion. — The Herald, New York. And the weight of expert opinion is emphatically that we are about to decide in favor of a revolution; that we are about to institute a change in our mechanism of food supply more fundamental in its nature, and more far-reaching in its • results, than anything since the invention of the tin can itself. We are going to discard the whole elaborate system of preserving our food in condition to eat; instead of wetting it down and cooking it before preservation, we are going to dry it out thoroughly, and, in all but a few cases, preserve it raw. Dehydration is the word. — American Cookery, Bos- ton, Mass. And last, but not least, there are various types of dryers for home use, so that the housekeeper can see and learn how to dry or dehydrate her fruits and vegetables so that they can be "restored" by simply soaking in water at any time during the winter. The original orchard and garden fresh flavors and colors will be in them to perfection, for proper drying means that merely the water content has been removed without rupturing the cell walls or changing the flavors, colors and nutritive properties. It is a pleasant considera- tion that no winter day can prove so cold and dreary but that you can have the cheer and good things of summer time 12 REGARDING DEHYDRATION on the home table by means of dehydrated products. — The Tribune, New York. The one great lesson taught by the special instruction train to promote food preservation, which was visited by hundreds of persons last evening at the Erie station, is that of dehy- drating foods. Everything from peas to prunes, including to- matoes, asparagus, spinach, carrots, beans, pineapple, squash, can be dehydrated to advantage, eliminating the need for tin cans, glass jars and sugar, and absolutely doing away with the waste resulting from "spoiled" jars. Absolutely every bit of the dried fruits and vegetables in the train had been "put up" by Mrs. A. Louise Andrea. Mrs. Andrea received first prize for everything she canned and preserved at the San Francisco fair. Mrs. Andrea spoke informally to the groups of interested women who gathered around her, answered questions, and explained many of her little discoveries which make her work so successful. — The News, Newburgh, N. Y. Drying of garden products, however, is going to make the amount of food stored away for next winter's use much larger than it would be otherwise. This old-new idea of food drying has taken forcible hold of the American people. Revived at this time of imperative need, it has appealed to every one through its practicability. Food so prepared is wholesome, palatable and extremely cheap. From being the preoccupation of scientists, the subject of food drying has come to be, next to the war itself, the biggest topic of the day. Mr. Lou D. Sweet, president of the Potato Association of America, says on this subject: "Dehydration has come to stay in this country, and those who are familiar with the problem of food production and conservation are firm in the 13 DEHYDRATING FOODS opinion that we are seeing only the beginning of what is sure to expand into an enormous and important industry. Every encouragement, therefore, should be given to home drying, in order that the people may become familar with the excel- lence of the products which may be prepared by this method, and to save the vast quantities of excellent food which goes to waste for lack of adequate means of conservation." — Charles Lathrop Pack, President, National War Gar- den Commission. A single pound of dried tomatoes or cabbage is equal to 10 pounds of the fresh vegetable, and at least that number of pounds of the canned. A paper carton of dried tomatoes, no larger than a package of breakfast food, and weighing 2J pounds, is equivalent, in food values, to an entire case of canned tomatoes, containing two dozen cans, weighing 60 pounds. When cooked, each will make the same volume of food. The use of dried vegetables in cafes, hotels and clubs carries with it many advantages. It enables the chef to have on hand, at all times and to meet any emergency de- mand, a supply of all varieties of vegetables. The compact- ness and lightness of these dried vegetables avoids the ne- cessity of maintaining large storage rooms, often refrigerated, for a tin of dried vegetables weighing 10 pounds, and occupy- ing less than 2 cubic feet of space, will provide enough food for a thousand persons at one meal. As the food is non- perishable, it can be carried on the pantry shelves indefi- nitely without deterioration, and when wanted for use the soaking of a few handfuls in water will render the vegetable ready for cooking. Practically every variety of fresh vegetable is now being successfully dried. In the big drying plants on the Pacific 14 REGARDING DEHYDRATION coast all kinds of vegetables, berries and fruits are de- hydrated. The best proof of the utility of evaporated vegetables is shown by the kind of institutions which use them. Famous hotels, clubs and cafes from Maine to California are using them regularly in their service, and many of the leading chefs of the country have testified to the merits of the new form of food. In New York the Manhattan and Ritz-Carlton hotels use evaporated vegetables, and the same is true of the Willard in Washington, the Palace and St. Francis in San Francisco, and many others throughout the country. An equally large list of prominent clubs and cafes have become converted to the new product. The owners of ocean-going vessels are also becoming in- terested in evaporated vegetables for use in feeding the passengers and crews during a voyage. The great saving in space, their wide variety, and other advantages have led some of the large operating companies on the Pacific coast to try out the products, and all of them report the results as being most satisfactory. — The Steward, New York. The advantages of dehydration are almost too obvious to require extended statement. Most evident of all is the loss in weight. All the vegetables in common use contain from 65 to 95 per cent of water. The dehydrated product made from these vegetables should contain from 5 to 10 per cent of water. There is, therefore, a very large reduction in weight and consequent saving in the transportation charges, which in general are based upon weight. Similarly there is a loss in bulk amounting to from 50 to 80 per cent of the bulk of the raw material. The importance of these factors to railroads in times of congestion such as we have just passed through, or to ships in overseas service, 15 DEHYDRATING FOODS is very evident. In the mere matter of sending food to armies, one ship could easily carry the vegetable requirements which in the green or fresh state would take from 10 to 25 ships. From the standpoint of agriculture the greatest advantage of dehydration undoubtedly appears in the stabilization of crops and the conservation of materials. Under the present conditions we are confronted by either a feast or a famine. If we consider potatoes as the most typical root crop, it is a matter of experience that a year in which we get a very large harvest and consequently low prices is likely to be followed by a lean year with a small crop and high prices. This pendulum swing goes on decade after decade. With de- hydration the excess of the years of great yield can be stored up and made available in the following year, when prices are higher and the crop much smaller. After a short time this would tend to equalize the amount of planting, and, other things being equal, to give us year by year a sufficient quantity of food materials at normal prices. The second great advantage is in the conservation of food materials. It is estimated that over 50 per cent of the fruits and vegetables grown in this country now never reach the consumer, as a result of poor transportation facilities, irregu- larities in marketing or other causes. By making use of the process of dehydration the second quality materials could be preserved by drying, and made available for human food and not allowed to rot and waste. Again, taking the potato as typical, those of classes 2 and 3 (culls) could be used for the manufacture of dehydrated potato and potato flour, a product which has not yet received in this country the attention which it deserves, but which is now being manufactured to some extent in a number of different parts of the country. 16 REGARDING DEHYDRATION A third factor of importance in the relation of dehydration to agriculture lies in the fact that a better diversity of crops can be secured, and as a result of this there will be a good variety of the vegetables which are the equivalent of fresh materials available to poor and rich throughout the year. This means practically better feeding for the people at large, evening up of prices, and the prevention of famine or great food shortage as a result of poor crops in any particular location. — Maj. S. C. Prescott, United States Depart- ment OP Agriculture. Dehydration of fruits and vegetables is a field offering great possibilities, once processes have been developed to make good products. Millions of pounds of water are being carried about in this country every day in freight cars at high rates, in the form of fresh fruits and vegetables. The water not only costs consumers millions of dollars in freight and bulk, but is the chief factor in decay and freezing. By good proc- esses of dehydration, which are now being perfected, apples and berries can be made dry as chips, and potatoes and cabbage likewise. A bushel of potatoes in the form of dried flakes can be carried home under your arm in a tin can. No peeling, no freezing, no decay, no waste. Millions of pounds of such potatoes were dehydrated in America and sent to the Allies. In a little tin you will soon buy mixtures of dehydrated vegetables, six or eight different kinds, for soup. — The Saturday Evening Post. I am deeply interested in the industry of desiccated vege- tables and fruits. I believe that the general use of such products by the general public would be highly beneficial. The rapidity with which the samples are dried and the low temperature employed secure the full value of these products 17 DEHYDRATING FOODS ill so far as their vitamine and antiscorbutic properties are concerned. — Dr. Harvey W. Wiley. In my opinion, gathered from my own experiments and the evidence gathered in Germany, the food values of dried vegetables remain the same as fresh. Regarding the so- called vitamines, the leaf vegetables, such as cabbage, spin- ach and cauliflower, contain more than do the fruits and other vegetables, but owing to the high prices in wintertime the consumer with a limited pocketbook is going to buy the grain products he considers essential and cut out these green leaf vegetables. This is a great mistake. Children par- ticularly, and even the grown-ups, need this particular sub- stance which occurs in largest amount in these green vege- tables which will not be bought by consumers during the high-priced season, hence my great interest in the possibility of converting these leaf vegetables during the season when they are very cheap into an imperishable commodity which everybody can buy when fresh vegetables are too expen- sive in the winter season. — Professor McCollum of Rockefeller Institute of Hygiene. 18 CHAPTER II USES FOR DEHYDRATED PRODUCTS As intimated previously, almost everything which may be eaten can be dehydrated. As a matter of fact, 1 have succeeded with everything but watermelon, in which the percentage of moisture is so excessive and the cellular structure so delicate that I must exclude watermelon from the practicabilities, albeit the rind may be dehydrated for future use in pickles and con- serves. While it would seem that the tomato comes in the "impossible" category, nevertheless, the tomato can be dehydrated to good advantage, in quarters if the tomatoes are small, or sliced, and then ground into powder, if desired, the latter being the best for soups and sauces. Directions for making these are given elsewhere in this volume. Whether for commercial purposes or for home use, it must be realized that through dehydration the finest and freshest of farm and garden produce is always available for the bleak winter months, and for use where such produce cannot be grown. One can have young, tender beans, fresh peas, sweet corn, succulent, tender spinach, tropical dainties and a multitude of other food things at any time during the winter, and at any place whatever, all preserved at their freshest and best, and when cheap and plenti- ful. In fact, in many districts produce develops so 19 DEHYDRATING FOODS rapidly and in such abundance during the summer that it can be often had for the mere picking, and those having farms and gardens may dehydrate in their kitchens such small amounts of fruits and vegetables as it would not pay to put up by a canning process, but which can be saved to perfection and without cost by simply using a little home dehydrator over a kitchen range. Those intending to do dehydration on a commercial scale are naturally interested in the possible sources of their raw materials and markets for the finished goods. I do not think that at first it would be advisable to try to sell small package lots to housewives and families, for the time and expense involved would hardly warrant this. Worth-while quantities may be easily sold to hotels, restaurants, clubs, camps, board- ing schools, hospitals and other institutions, however, and to the supply departments of railroads, steamships and sailing vessels. The advantages of such products are so many and so obvious that but little salesmanship is necessary, for it is a matter of obtaining fresh produce which is already cleaned and ready for use, which takes up little storage space, and at a positive saving of cost and labor to the purchasers. The tremendous reduction in space and weight is all-important as far as dining cars and ships are con- cerned. Many of the latter heretofore have been going without fresh fruits and vegetables on account of lack of room and refrigeration, to the detriment of both passengers and crews. But where a truck load 20 USES FOR DEHYDRATED PRODUCTS of good, fresh produce has been reduced to a mere case or barrel, all the previous objections are done away with, and dehydrated fruits and vegetables will be carried and served, thus preventing scurvy and other ailments, and adding materially to the health, efficiency and happiness of all concerned. To prove my point I am constantly receiving letters asking where good dehydrated products can be secured. The following, from one of the largest corporations in the United States, is an example : — Dear Mrs. Andrea: — We are operating a large con- cession in South America, and are obliged to transport to our workers there commissary supplies. These have to go up a long river in gasoline boats and then on mule back. It has occurred to us that we might use to advantage dehydrated vegetables in this connection, and write you, as we under- stand that you have done a great deal of work in connection with the dehydration of vegetables, to ask if you can inform us the name and address of manufacturers of best grade of these products. We will greatly appreciate any information you can give us. Other profitable channels are opening up, such as the furnishing of basic materials for jams, jellies, syrups and extracts, for the fruits employed therein may be dehydrated and set aside to be used when convenient, and the resultant products are in no wise inferior to those made from the fresh fruits. There is no need of worry as to the outcome of a dehydration business, properly conducted. In the first place, it is dealing with a necessary factor in 21 DEHYDRATING FOODS life, namely, food. No matter what happens, whether wars, revolution or business depressions, every one must eat. Jewelry, books and even clothing may be unsalable at times, but where food of the finest and best quality can be supplied in convenient form, and at such a saving of labor, spoilage, space, bulk and weight, there will always be purchasers aplenty, and as dehydrated products become more appreciated, as they are bound to be, the number of purchasers will con- stantly increase. Nor need the competition of home dehydrators be feared. While there will be plenty of home dehydra- tion done, this will not appreciably affect dehydration done on a large and commercial scale any more than home canning has prevented packers from doing a world-wide business, and in many instances acquiring large fortunes. In marketing dehydrated products, while little argument will have to be used, as the facts speak for themselves, there will always be a certain amount of demonstration necessary, showing the dehydrated product in both its dried and restored forms. Occa- sionally a cooked demonstration will be demanded, which can be given very easily, quickly and success- fully, if done according to directions and recipes given later on. People are astonished at seeing for the first time how wonderfully fruits and vegetables "come back." Indeed, it is a modern food miracle, hence this compari- son should be in evidence as a selling factor. 22 USES FOR DEHYDRATED PRODUCTS As it takes a little time to restore the products, it is neither convenient nor economical to restore samples constantly, for being restored in plain water and having come back to their original state or condition they will naturally spoil in the course of two or three days, just as fresh-cut foods would, and of course in hot weather decomposition would take place more quickly than during the winter months. To have the comparison in convenient and econom- ical form, however, you can allow the fruits and vege- tables to soak in water for the required time, and when they are restored put them into small bottles or jars full of fresh water, to which a few drops of formaldehyde are added. I have tried many preserva- tives and find formaldehyde to be the most satisfactory for this purpose. Just a few drops are to be added, however, — not more than three drops to a 2-ounce bottle, or five or six drops to a half-pint jar. If more than this is added the products will darken and lose their fresh, attractive appearance. The bottles must be tightly corked, while if jars are used rubber rings must be employed and sealing done just as in canning. Bear in mind, also, that formaldehyde is poison, so these display products are not to be eaten, but are merely to show how dehydrated foods will "come back." In making a selling demonstration, a very con- vincing part of the exhibit may be a tin of canned spinach purchasable at any store carrying a good stock of canned goods. Then in a small open can you may have a small amount of spinach dehydrated. In 23 DEHYDRATING FOODS my exhibit I have an ordinary can of spinach which contains 1 pound and 14 ounces, as printed on the label according to legal requirements. It is a large can, No. S size, and adjoining it I have a tiny can of dehydrated spinach which contains just as much of the actual vegetable as the large can does. This shows at a glance the astonishing difference in size, bulk and weight between canned and dehydrated goods. More- over, the dehydrated spinach, like other foods pre- served in this manner, may be kept in a paper bag, a cardboard box, jar or other receptacle. The canned spinach contains a very large percentage of water, which the consumer must pay for, whereas for de- hydrated spinach the chef or housekeeper simply draws the water from a faucet or well, adding it as desired. Furthermore, when the ordinary can of spinach has been opened its entire contents must be used up quickly or they will spoil, whereas with the dehydrated spinach a woman can use any portion she pleases, according to the needs of the moment, and the rest will keep for some future occasion. I have a stock of dehydrated spinach which has been in a cardboard container for three years, and it still comes back and cooks up perfectly. Following this subject of spinach still further, there is another advantage of the dehydrated as against the basket of fresh spinach for the hotel man or housewife. When one buys a basket of spinach there come with it roots, dirt and usually many decayed leaves, with weeds thrown in for good measure occasionally. Last, 24 USES FOR DEHYDRATED PRODUCTS but not least, there is the arduous and disagreeable task of picking the spinach over, selecting the edible portions and then washing them, and unless washed very thoroughly and in a certain way the spinach will be gritty when it goes on the table. So, in addi- tion to the labor involved, by the time the spinach has been picked and washed a large portion of it has been rejected, whereas the dehydrated product comes picked over, cleaned and in compact form all ready to cook, for spinach does not need any soaking in order to restore it, but the necessary water can be added and the cooking proceeded with immediately. To further exemplify how dried foods save space, glass and tin here are the results of some tests made in the Tribune Laboratory : — Raw Canned Dried Peaches, 2 pounds, 8 1 quart or 2 pounds. Yi pint or 6 ounces. 4 ounces. ounces. Peaa, .... 1 pound, 4 1 pint or 1 pound. Yi pint or 4 ounces. ounces. Carrots, 2 pounds. 1 quart or 1 pound, 14 ounces. 1 pint or 4 ounces. Tomatoes, . 2 pounds, 6 2 pints or 2 pounds, M pint or 2K ounces. 4 ounces. ounces. Corn, .... 1 pound, 6 1 pint or 1 pound, 5 Yi pint or 4 ounces. ounces. ounces. Apples (quart), . 2 pounds, 4 1 quart or 1 pound. Y2 pint or ZYi ounces. 12 ounces. ounces. Where it is intended to market the products in packages, a good trade name is advisable, for this can be quickly established as a valuable asset. As ex- amples of trade names there are registered and in use already, "Dryfresh," ''Adwater" and "Cellsealed." 25 CHAPTER III FOR PETS AND DOMESTICATED ANIMALS Our bird and animal friends and their owners will profit through this new method of preserving grasses, herbs, fruits and vegetables. As I have already stated, grass can be dehydrated and then restored to excellent condition. This will be welcome news to many people who have pet cats, especially to those living in places where the animals are deprived of outdoor exercise and such pasturage as even cats love and can obtain here and there in winter. To be perfectly healthy a cat needs a little grass at times and an occasional morsel of catnip or some other herb. I have made many cats and their owners happy through a little present of some dehydrated grass and dehydrated catnip. The grass allowed to soak for a couple of hours looks, and doubtless tastes, like June grass. Certainly the cats appreciate it, and as for the spray of catnip dehydrated and then re- stored, the little animals' relish of it is very agreeable to behold. The same thing holds true with herbs. These have a fragrance, flavor and value such as many of the old dried herbs cannot possibly furnish, and while I have not taken up, as yet, the subject of dehydrated herbs 26 FOR ANIMALS for general medicinal use, I am satisfied that here is a big and profitable field. Speaking of grass and other green fodder, it is true that silos give many farmers, stock raisers and dairy- men an invaluable adjunct. At the same time, there are thousands of men owning horses, cows and other animals who cannot avail themselves of ensilage, and whose animals must sorely miss a taste of green food during the long winter months, and really suffer for want of it. A stock of dehydrated grass, green corn leaves, pea pods, turnip-tops and the like would not only be of practical value but a real kindness to the animals for whose care, comfort and happy condition the owner is responsible. It is astonishing what a considerable amount of green fodder can be reduced to an infinitesimal compass and stored in any convenient place, even in a cold building, for dehydrated products will not freeze. A little of this fodder steeped in tepid water for a short time will be a most welcome treat, and will tend toward preventing many ailments animals are subject to that are fed exclusively upon dried food. This brings up a very important potential proposi- tion of salvage, utilizing to good purpose pea pods, cauliflower leaves and other rejects from canning plants and elsewhere. Of course, when considering the use of such rejects it is necessary to be assured that no disinfectant has been thrown on them, for this is sometimes practiced in the case of heaps of outer 27 DEHYDRATING FOODS leaves of vegetables and whatnot in order to prevent flies and odors. In this connection it is well known how much better off hens and chickens are if fed green stuff from time to time, whether egg production has to be considered or the marketing of poultry for table use. Here is a convenient and economical means of adding to the poultry rations, not only grass and other leaves, but an occasional meal of vegetables, the culls and un- marketable produce being useful in this way. When dehydrating, however, only fresh and sound stuff must be used. Badly wilted or decomposed parts will spoil the entire output; but as intimated, vegetables too small to market, or that cannot be shipped profit- ably in their heavy raw state, may be put to good use in this and other ways. 28 CHAPTER IV DEHYDRATING IN LARGE QUANTITIES We will now consider dehydration in commercial or community plants. Such plants have been and are being established all over the United States and in other countries as well, and various types of dehy- drators are being used, — tunnel, kiln and chamber driers, some of the latter being portable and others equipped with traveling belts instead of trays, this with a view to doing away with labor in handling and thereby reducing cost. As regards the commercial proposition, markets and sales require particularly careful consideration. A community plant may be conducted on a co-op- erative basis, with the idea of supplying local families with fruits and vegetables for home use, the idea being always to take advantage of summer low prices and abundance as against scarcity and high prices during winter. People bring their produce to the community plant where it is treated, either for a cash consideration or for a percentage of the produce itself. That is to say, a certain portion of everything bought is retained in the community plant to pay its operating expenses, and the balance returned to the farmer or producer who brings it in to be dehydrated. The patrons are en- couraged, and in some instances required, to bring 29 DEHYDRATING FOODS their fruits and vegetables peeled and cut, or otherwise prepared before bringing them to the dehydrator. The objection to this is, however, the rapid deteriora- tion of materials after the protective skins have been removed and the cut surfaces exposed. For this reason it is better to have peelers and cutters available at the plant. And, once for all, the produce must be sound and as fresh as possible. Dehydration will not save "turned" or decomposed materials. Where the community plant is conducted in an ordinary business way the products are sold and a division of profits is made, fro rata, with the stock- holders, as in any other business, the stockholders in this case buying whatever they need from the com- munity plant and paying for it just as every one else would. In addition to this, if local producers are interested in the plant financially, it will tend toward assurance of raw material, both as to quality and regular supply. The managers of community plants, however, must assure them^selves that those interested fully ap- preciate how much raw materials shrink when dehy- drated, otherwise there is apt to be suspicion and dis- satisfaction. People must realize, for example, that a pound of fresh carrots comes down to 2 ounces or less upon being prepared and dehydrated, it being remembered that part of the loss is caused through cleaning and peeling, and, with many things, through necessary rejection of bruised surfaces. The same reasoning 30 DEHYDRATING IN LARGE QUANTITIES applies to pod and leaf vegetables, so it is not only advisable but necessary to give ocular demonstration and proof at the very outset. Many systems of dehydration are being exploited just at present, "most of them bad," as one of the foremost experts in the country said to me. Dehydration seems so simple and so easy at the first glance that many people have gone into the busi- ness without due consideration or adequate knowledge. Experience shows them, however, that there is a lot to learn and many factors to take into account. Hence they have obtained consequences instead of results. There are different qualities of dehydration, — poor, better and best. The first test of a dehydrated product is its keeping quality, and then, all-important to the consumer, how it restores and tastes when served. Poorly dehydrated products will not keep long; fur- thermore, they take too much time to restore (even when they will restore at all), and are then insipid and inferior in flavor. In fact, I have countless specimens of so-called dehydrated stuff which has been both brought and sent to me to find out why it would not come back, or why it quickly molded. If overdried or dried too slowly the cell walls have been ruptured, chemical changes have taken place, and in many in- stances an actual cooking has resulted, usually because too high a temperature has been employed or too much time has been consumed in the process. As for the molding, this is generally caused by the inner cells retaining too much moisture, and here is one of 31 DEHYDRATING FOODS the points regarding which many dehydrators go wrong, as I will explain presently. I obtain the best results by starting the dehydration at a relatively low temperature, and I insure a perfect product by having a certain amount of moisture in the dehydrator at first. Relatively good products may be obtained without the employment of such moisture, or through a one-temperature drying, but some initial moisture and raising of temperature will be necessary to obtain perfect results, and here is the reason. If raw materials are subjected immediately to a high, dry temperature there is a very rapid evap- oration from the surface or superficial cells, which "skin dries" the material, forming practically a glaze or coating which prevents the inner cells from liberating their moisture as they should do. Consequently when the product is apparently dehydrated, the inner cells still contain too much moisture, and are still subject to enzymic action, besides which this moisture exuding later on will furnish a dampness sufficient to allow of the superficial molding which has given so many people such trouble and loss. At one time hot dry air was considered so necessary that attempts were made to eliminate moisture from the air by passing it through or over some hygroscopic substance such as calcium chloride or sulphuric acid, or by heat-drying the air before it was admitted to the drying chamber, but such methods proved fallacious besides adding to the operating costs. Dehydration is such a new subject that it is difficult -^ c .5 (S C DEHYDRATING IN LARGE QUANTITIES to find a standard or basis of agreement upon all points among those who are experimenting with it. But with all due deference to contrary opinions, and after having carefully tested many systems and worked with the subject for some years, I am able to secure the best results by observing the following rules: to use radiate heat rather than direct heat; to start with the lowest temperature necessary and finish with the highest temperature suitable. And, by the way, times and temperatures vary for different products. But whatever the necessary time or temperature, I can only get results satisfactory to myself by starting at the minimum temperature and finishing at the maximum temperature for each particular product, having moisture in the dehydrator for a certain length of time, which insures all the cells (both inner and outer) being uniformly dehydrated, finishing up with the highest heat called for, and dry heat at this latter period. My conclusions have been formed, as I say, through years of tests and at times great discouragements, to say nothing of mistakes and the following of theories which seemed plausible, but which experience and better knowledge of the subject made me discard. I still have people calling upon me who maintain that immediate, dry, direct heat and just the one tempera- ture are all-sufficient. The samples of their products force me to disagree with them, and in several in- stances I have noticed that the previous ideas of using dry, direct heat and a one-temperature process have 33 DEHYDRATING FOODS been abandoned and other dehydration methods have been sought after, for it was ascertained, in the pro- verbially dear school of experience, that rapid "skin drying*' means molding later on and imperfect restora- tion. Further considerations, and essential considerations regarding commercial dehydrators handling ton lots of produce, are the costs. There are time, fuel, labor and other "overheads" to be charged up against the products, and I have seen plants where the cost of production per finished pound was more than the food could be sold for, even though the products were of pretty fair quality. Hence, an apparatus which might be used profitably in connection with dyes or chemicals would not handle food materials economically. There- fore, as there is dehydration and dehydration, so there are plants and plants, and it is very important when considering a plant to go into the matter of costs carefully, to say nothing of quality of output, and finally to plan and arrange the various steps so that there will be no waste action. Speaking of heat, radiate heat does give better results than direct heat from a furnace. The drying is more uniform and evaporation is more gentle and regular, all of which has an important bearing upon the finished goods. Heat, circulation and eUmination of moisture are such essential factors in dehydration that these three coactive points should be carefully considered before purchasing any plant or adopting any system. And 34 DEHYDRATING IN LARGE QUANTITIES with a dehydration plant for which a large sum is spent and which does not embody these three factors in proper relation to each other, and which is so expensive to operate that the resultant products cost too much, loss and disappointment are the certain consequences, in which event it is not fair to blame dehydration and its principles. Some people rely upon huge blowers. These have the fault of sweeping air so rapidly over the cut surfaces of the materials that "skin drying" or surface coating is often caused thereby; besides which the use of too much power or waste heat means an unnecessary fuel expenditure. The best products that I have found are obtained by a suction or drawing of the air, giving a slight vacuum effect, or by a process in which the fanning or blowing seems almost insignificant at first sight, but, which nevertheless, circulates the air in the dehydrator quite sufficiently, and the radiate heat, together with the correct amount of moisture elimina- tion, afford results which are eminently satisfactory. The Vacuum Process While vacuum dehydrators are excellent for many substances, no doubt, I have yet to be convinced that they are practicable, commercially speaking, as far as vegetables are concerned. From what I have seen, the equipment is elaborate and quite expensive. This system requires a cham- ber containing steam-heated shelves, together with 35 DEHYDRATING FOODS a vacuum pump and the necessary heating appa ratus. As it is impossible to set an exact time for the de- hydration of any one material, it is necessary, with this system, to "turn off the vacuum" and open the cham- ber in order to inspect the material, and then to reseal and re-establish the vacuum in case the product is not ready for removal. Moreover, all this may have to be done more than once, and in case too high a vacuum is used the materials are apt to be shattered severely. In fact, I have seen foods treated by this process which were puffed up and blistered in many places, and in other materials the cellular structure was obviously broken down, although this may have been the fault of the operator and not of the system. It is claimed for the vacuum process that fish and meats dehydrated thereby do not undergo protein coagulation, but for that matter I have seen fish and meats of various kinds dehydrated perfectly by other processes, and the delicate flavors and aromas of fruits and vegetables retained just as well. Despite the foregoing, however, I do believe that a good, commercial vacuum dryer will be procurable. In fact, I am to test one that is nearly finished and very promising. Regarding Appearance of Products While it is most important to furnish or produce dehydrated foods that will restore and cook perfectly 36 DEHYDRATING IN LARGE QUANTITIES as to flavors, colors and other qualities, we must not overlook the necessity of attractive appearance when dehydration has been accomplished, as this means salability and demand. I am very sure that people would hesitate before buying, and even refuse to buy, dehydrated foods that were badly discolored and dis- agreeable looking. As a matter of fact, I have seen dehydrated stuff which restored and cooked very well indeed, but which was so dingy and dark and unat- tractive in the packages that most people would not take it as a gift, even though the producer knew that it would look well and taste good after restoration or rehydration. Really precooked stuff does not look attractive, but, on the other hand, many raw materials treated with a little steaming before dehydration do look attractive and promising, and, when shown in connection with some of the same things restored, it is an easy matter to convince prospective purchasers. The drying should stop when the product is leathery and when no moisture can be squeezed out from the ends of pieces after breaking. The "brittle" stage may be reached during the conditioning later; but the products must not be dried "brittle" in the dryer. In order to set color and texture, steam blanching is advisable. In other words, most raw materials should be subjected to a brief period of steaming. This is called "blanching," a canner's term, and although I do not like the word blanching, as it is commonly used, I am following the precedent. 37 DEHYDRATING FOODS Blanching may be done in boiling water, but then the materials lose some of their nutrients, whereas by blanching in steam nothing is lost and the color is intensified. Take the case of Brussels sprouts, for example. Cut the sprouts in half lengthwise and then dehydrate some without blanching and others after being steam-blanched. You will find that the blanched sprouts look much better upon the comple- tion of dehydration; also they restore more quickly, and even look better when cooked. The blanching should be quickly done. The truck containing the trays can be run into a steam chamber, left in for a brief period, and then be immediately placed in the dehydrator, which should be ready heated to the starting temperature. As soon as fruits and vegetables are peeled and cut they become subject to chemical changes, decomposition and the action of bacteria, yeasts and molds, so prompt action is nec- essary to arrest and avert undesirable change and destructive action. If no steaming apparatus is available and blanching must be done in boiling water, the material should be placed in a wire basket and active boiling be assured for the time necessary for each material. While approximate times and tables are given later on in this book, it must be understood that the times can only be approximate, for the produce varies ac- cording to the season, soil in which grown, and its staleness or freshness, and, of course, the way in which it is cut, — slices, cubes, strips and their relative 38 DEHYDRATING IN LARGE QUANTITIES thickness. Hence judgment must be exercised, but a little experience will soon enable one to determine the exact length of time for blanching, and, as ex- plained later on, for the dehydration process itself. Another question comes up, and that is the matter of cold-dipping. This means quickly dipping the blanched materials into cold water. Immediately after blanching, the materials are plunged into cold water, then quickly taken out, drained for a few mo- ments and placed in the dehydrator. It is said to set the color, the shock destroys certain bacteria, and that some products restore quicker after undergoing the cold-dip. So, while the cold-dip may be used, if de- sired, I have discarded it as of no particular advantage. After the products are removed from the dehydrator there is a process very essential, which has been called "conditioning" or "curing." This means that the product is to be exposed in trays or bins for a time, and it should be covered carefully with cheesecloth, for the greatest care must be exer- cised to prevent insects getting at the material that is "conditioning;" otherwise infestation is probable, with disastrous consequences. There are moths which particularly favor dehydrated fruits and vegetables, and consider them ideal media in which to lay their eggs. These eggs would hatch later, and the grub worms, or larvse, would rapidly cause havoc in the product. Hence it is most important that the strictest precautions be observed. I have found that 72 hours is sufficient time for conditioning, and in this time the 39 DEHYDRATING FOODS products dry out still further, so that is another reason why they should not stay in the dehydrator until brittle, but rather come out leathery, although suffi- ciently dry. The dehydrator and conditioning rooms must be kept immaculately clean; windows and doors should be screened, and I would advocate a thorough steriliza- tion of the entire plant at brief intervals. Moreover, while "conditioning," the products should be kept in a relatively cool, dark place and eternal vigilance be exercised to exclude the troublesome moth pests. Moreover, darkness prevents the products bleaching out, and for this reason it is advisable to have screens or shutters whereby the light can be excluded when desired. During "conditioning" the product should be turned over twice a day so as to let the air get at it uniformly, and while this "conditioning" may seem like a trivial matter, again I say that it is most necessary. Auxiliaries such as peelers and cutters may be em- ployed to good advantage, depending largely upon quantity handled and labor costs, and, as with every- thing else, there are poor, good and best machines for this purpose. 40 Mrs. Oliver Harriman dehydrating vegetables from her country estate CHAPTER V PACKING AND PRESERVATION The matter of sulphuring is a much-disputed point. Some people advocate it, while others are violently opposed to it. Those who favor it claim that it is not injurious to health, while their opponents assert that it is. Be that as it may, how long does sulphuring protect fruits and vegetables against insect attack.^ We have all seen sun-dried apricots, etc., horribly infested, although these products have admittedly been sul- phured. At present, therefore, sulphurization would seem to be a matter of personal predilection. Generally speaking, apples, apricots, pears and peaches are sulphured before drying in order to pre- vent discoloration, and in many cases, after sun drying, to destroy the grub worms with which they have be- come infested during the process. As 1 have stated previously, I am not advocating the use of sulphur, and when we read that during the war the government specifications called for non- sulphured potatoes, it is readily seen that sulphuring is not looked upon with favor generally. There are those, however, who wish to employ sulphur, especially with potatoes, so for that reason I will say that one producer whom 1 know very well says that he uses 41 DEHYDRATING FOODS 250 pounds of sulphur to 100,000 pounds of sliced or cubed potatoes, these being all ready for the dehydrator. Moreover, he employs just a suggestion of sulphur fume in the dehydrator during the entire process, al- though the main sulphuring is done before the potato goes into the dehydrating chamber, and he states that sulphurization effectually prevents enzymic action, so that while the blanched product will ferment in humid chmates the sulphured potato will not. In using sulphur judgment must be exercised and allowances made for whether the product is new or old, and how thickly the trays are loaded. In dealing with sulphured potatoes ultimately, it is very important that they should be cooked in steam instead of boiling water, as when cooked in boiling water they become slimy and have a disagreeable effect, which can be removed, however, by putting the pieces in a sieve or colander, after cooking, and letting hot water run through them. Sulphuring is an easy matter for those who wish to employ the process, but it should be done out of doors, as the fumes are very disagreeable. For small quantities of material a wooden box large enough to enclose the trays, one over the other, may be used, the lowest tray being a few inches above the ground. Sulphur can be placed in a metal container and ignited, but the product should not be left over the fumes longer than is necessary. For large quantities a wooden receptacle can be constructed which will hold anywhere from 8 to 15 42 PACKING AND PRESERVATION trays, — in fact, the average truck load of trays, — and the sulphur employed as just stated, some pro- ducers fuming for 10 minutes, while others advocate as much as 25 or 30 minutes. Dipping fruits to prevent discoloration has been tried extensively, chlorate of potash, permanganate of potash, sulphate of magnesia, chloride of lime, peroxide of hydrogen, etc., being used in different strengths, but none of these has proved satisfactory. Some people engaged in commercial dehydration sub- ject the products just before packing, or in the open packages, to a temperature of 180° to 185° F. for a period of from 3 to 5 minutes, in order to sterilize them. The material is put into cold chambers and the temperature is then quickly raised to the required degree. If in an oven the door should be left slightly open. Seal packages immediately after sterilizing. Regarding packages there are many forms of commer- cial cartons used, vegetables hke potatoes and beans, which do not stain, being put up in ordinary paper car- tons, while berries and the like are put into cartons which are paraflSned. There is also a very good pack- age, grease-proof, which is silica lined and waxed on the outer surfaces, and the reports I receive as to it are very favorable. There are also tin cans sealed under a vacuum process after being packed, while other cans have covers which can be pried open and snapped shut again. For moist, tropical climates cans may be necessary and probably are, but, generally speaking, dehydrated products keep better if the 43 DEHYDRATING FOODS packages allow of some circulation of air, although they must be insect proof. For home use, paper bags securely tied and pref- erably paraffined, ordinary cardboard boxes, crocks, wooden pails, etc., may be utilized, but the packages must be kept in a dry place and preferably at a mod- erate temperature. 44 CHAPTER VI DEHYDRATING FOODS IN THE HOME Followed by General Hints and Data A good little home dehydrator is a useful and val- uable article. It will prevent internment in the kitchen and standing over a hot stove, for you can put your fruits and vegetables into it, use your little dehydra- tor on your range or stove, and practically no more attention is necessary until the time is up for the product to have finished drying. In this way you can save both small and large amounts of summer food materials, obtained when they are cheap and plenti- ful, for use next winter in so perfect a degree that they will be as tasty and delicious as when fresh picked. Furthermore, if you still want to have home-canned fruits and vegetables of your own, and good jams, jellies and preserves, you can make these up in winter, and at any time most convenient to yourself, from the products which you have dehydrated during the summer, for from the products which you have de- hydrated during the summer you can do your canning and conserving just as perfectly as if you did it at the time you got the fresh product. In order to satisfy myself that dehydrated products would do anything that fresh produce would do, I tested them out in every way, including canning, and in consequence I have a complete stock of canned 45 DEHYDRATING FOODS fruits and vegetables, perfect jellies, jams, marmalades and conserves of every kind, all from dehydrated materials. Where a coal range is being used constantly, the home dehydrator very soon pays for itself by affording the means of saving small lots of fruits and vegetables which might be lost or thrown away but for dehydration. It does not pay to put up just a small lot of stuff in glass jars, for there is so much work involved, — the sterilizing of jars, rubbers and tops, then the filling and emptying of the hot-water bath and other inci- dentals, whereas the fruits or vegetables on hand may be cut as desired, placed on the trays in the dehydrator and the drying down on the top of the range, where- upon no close attention is necessary. When the time is up the produce may be examined, and if dehydra- tion is completed the material may be set in a shallow pan or other cheesecloth-covered receptacle and put in a cool, dark place to condition for three days or so, stirring the stuff a couple of times daily so as to allow uniform curing. A cheesecloth covering is very advisable. If comparatively large amounts are to be dehydrated at home, a regular day's work can be devoted to this purpose, and as the dryer may be filled and emptied two or three times a day, it will be realized that a large amount of good farm or garden produce may be set aside to be used during the following winter, where- upon it will be found to be as dehcious as the fresh- picked, — that is, if it has been properly dehydrated, — a simple matter, after all. 46 DEHYDRATING HINTS AND DATA There are as many theories about home dehydration as there are about home dryers. I do not think it is worth while to go into the details of these various theories, so I will tell what means and methods I have personally found to be the best, after several years of doing dehydration in my kitchen. The very first, and a most important, consideration is the dryer itself. You cannot get satisfactory results from a dryer which is not built on correct principles, and which works against Nature's laws, as many of the little dryers do. As I said earlier in this volume, drying and dehy- dration are not the same thing. I think it will be well to give my reasons again for making that statement. Everything is composed of tiny cells, each cell containing flavoring essentials, coloring matter and nutritive properties, and of course a relatively large amount of fluid. By dehydration you quickly draw the water or fluid through the cell walls or membranes without rupturing the cell walls. Thus you leave everything in the cells except the water, and this can be restored by allowing the products to soak in water for a certain length of time, when they will take back all or nearly all of the water that was originally ex- tracted. Whereas mere drying is a long, slow process, and after a time the cell walls crack and allow the volatiles to escape and chemical changes to take place, so that you lose flavor, coloring and other properties. To dehydrate, whether it be on a large commercial scale in ton lots, or in small quantities in the home, 47 DEHYDRATING FOODS you must have a certain degree or degrees of heat, neither too httle nor too much, for if the temperature is too low you do not extract your moisture rapidly enough, and if the temperature is too high you break the cells and even cook the produce, and if it is once cooked it will never restore to a nice fresh flavor, appearance and condition. So you must have the requisite heat; also a good circulation of air and an efl&cient means of taking away the moisture that is liberated from the cells, and this must be done quite rapidly and continuously. Hence while drying can be done in an oven, dehydra- tion is impossible thereby, for the necessary circula- tion and prompt removal of moisture cannot be ob- tained. Consequently the stuff bakes or else cooks in its own steam. I have tested something like twenty home dryers, but I have found that most of them lack the necessary qualifications whereby good products can be assured. As I have stated already, in order to dehydrate prop- erly there must be a certain amount of heat, a circula- tion of air and a continuous means of removing the moisture that is Uberated by evaporation. The ma- jority of the home dryers are painfully lacking in these respects. Many of them do not give uniform dehydra- tion, even on one tray, and taking the trays through- out, you will find that the product on some of the trays is hardly warmed through, while the material on the other trays is over dried or even scorched. When you have a dryer with trays set above each 48 C o £ 4) J) • «ta ^ u (S A T3 to c IS I' £3 CO - Elf c E S 4{ « J fl r; C ^ c ■S i, 2 >. (8 ^ I. t« 4) 13 -B DEHYDRATING HINTS AND DATA other and with an open bottom, which is placed on a coal range or over a gas or oil burner, the materials on the lowest trays become warmed first, and as the moisture is liberated it rises and upon coming into contact with the cooler materials on the upper trays the moisture condenses and precipitates. Thus you are working against yourself. Of course, this can be ob- viated to a certain extent by changing the trays from time to time, but this requires work and attention which are not always convenient. However, there is a home dryer which does away with the need of this work and fussing. It is a simple and inexpensive little dehydrator which you place over the source of heat, and beyond looking at the thermometer inside once or twice during the process of drying, no more attention is necessary. Furthermore, this little dryer is equipped with a deflector or radiator which distributes the heat and so helps to prevent scorching or cooking when placed over the direct flame of a gas or oil burner. Speaking of this particular little home dehydrator, one of the greatest food authorities in the United States called at my testing kitchen and saw the dehydrator operating, and also examined the splendid products emanating therefrom. He wrote an article for one of the leading New York newspapers, in which he said that "this little cheap device makes use of a scientific principle which is foolproof in its operation and which turns out the finest foods I have ever seen." It is always well to have a thermometer, for then you can be assured that you are employing the proper 49 DEHYDRATING FOODS degree of heat as per the temperatures given with the approximate time-tables in this book. Guessing at the temperature is a mistake, for then you can neither be sure of quahty of your product nor the time to leave it in the dehydrator. It is well to be as exact as possi- ble, so obtain a thermometer with a flat back, and after putting the dehydrator on the range or stove with the heat on, place the thermometer on one of the lower trays, and see that it registers the proper degree of heat before you put your produce into the dehydrator. I found it well to have a little moisture in the bottom of the dehydrator so that the outer surfaces of the cut materials will not become glazed over, as they will if dry heat is immediately applied. That "skin drying" prevents the moisture from the interior of the pieces getting out as it should. Consequently, when the product feels quite dry and you might think it was dehydrated throughout, there is still enough interior moisture to cause a fermentation and eventually form a mold on the surfaces by slowly coming through. I have seen cubed carrots, for example, which were quite brittle and which would snap in two, and many would judge that these carrots were sufficiently de- hydrated, but upon peeling off the outer surfaces the cubes would bend instead of snapping, and one could promptly see that the middle of the cubes had not been thoroughly dried. In the case of produce with which it is advisable to use moisture, I put a shallow pan of boiling water in 50 Spinach, before and after drying M^ m String beans, 1 bushel, weighing 26 pounds before drying; weight after drying 2.5 pounds DEHYDRATING HINTS AND DATA the bottom of this little home dehydrator, which is arranged for this purpose, and I leave the water in for half an hour. This gives a certain amount of humidity which keeps the cut materials from becoming glazed over or seared, and permits of their being warmed throughout, — the pores all being opened, so to speak, — uniform moisture liberation being assured. At the end of the half hour I remove the pan of hot water and allow the dehydration process to take its natural course, finishing with a fairly high and dry heat. (See approxi- mate time and heat tables.) Now to mention blanching and cold-dipping in con- nection with home work. I have dealt with this in my previous chapters upon dehydration, so in case you have not read them I would refer you to those chapters, as blanching assures the maintenance of pretty colors, especially the green shades. For blanching at home a special steamer is not necessary. You may do the steam blanching in the washboiler, as directed later. After taking the tray out of the boiler, shake gently for a few moments to allow it to drain, then insert the tray into the de- hydrator, which has previously been brought up to the starting temperature as given in the time-table. Manipulating the trays in this way saves a lot of handling and possible breakage of the product, and you thus obtain a nicer looking and a better dehydrated product. In the table, where no blanching time is given, you will understand that it is purposely omitted. Regard- 51 DEHYDRATING FOODS ing the produce wliich I have found it advisable to blanch, I mention a special time in each instance. Only a day or two ago I made another test while dehydrating a quantity of Brussels sprouts. Half of them I blanched and set into the dryer without cold- dipping. The rest I blanched and cold-dipped, but found that the cold-dipped ones took from 20 minutes to a half hour longer to dehydrate than did the ones that were not cold-dipped. The explanation for this is that the second lot, having been cooled off by the dipping, required a certain amount of warmth before dehydration could proceed, and, possibly, "the pores having to be opened." It is analogous to what we experience in a Turkish bath, the pores being opened in the hot room and then closed by a plunge into the cold-water tank. I do not use cold-dipping. After removing your product from the dehydrator, be sure to allow it to cure or "condition" three days and nights, stirring twice a day or so, so as to allow the air to influence throughout and evenly, and then pack away in cardboard boxes, lard pails or other receptacles, making sure that they are covered tightly enough to keep out insects of all kinds, but not so that they w^ill be absolutely air-tight. I have seen de- hydrated products that were kept in glass jars, tightly sealed with rubbers, just as in home canning, but materials kept in that way have a rather musty odor, and do not have as good a flavor as foods kept in packages which are not air-tight. I wish that I could give exact times for dehydrating 52 DEHYDRATING HINTS AND DATA (as absolutely as I am able to do for home canning), but this is impossible, since fruits and vegetables vary so much according to their freshness and whether they are grown in sandy or clay soils, or in wet or dry seasons. Moreover, there is the cutting to consider, as to whether they are cut into very thin slices, strips or cubes, or into relatively thick pieces. While approximate times can be given and are given, the final test is through an examination of the materials. When they are leathery and no moisture appears upon breaking a piece and squeezing the ends, then it is safe to say that dehydra- tion is complete. The material should not be brittle as it comes from the dehydrator, although it may be- come so after a few hours or days, which is all right then. Furthermore, every piece or strip will not be dried to exactly the same stage, but during "conditioning" and turning over they average up, some which are a little too dehydrated perhaps absorbing moisture from those which have not been quite sufiiciently dehy- drated, the latter giving out their little surplus of moisture, so that it may be said to average into proper state. For this and other reasons the "conditioning" is a very important matter and should never be neg- lected. I say this after having tested products in two ways, ^ one "conditioned" as aforesaid, and the other being packed into closed receptacles directly after taking the stuff out of the dehydrator. To further assure myself on this point I have even put the dehydrated products directly from the dehydrator 53 DEHYDRATING FOODS into tin cans, sealing them hermetically forthwith, also into vacuum jars; but after restoring and cooking, my preference is decidedly in favor of the air "condi- tioned*' product. As many raw materials reduce, approximately, from a pound to an ounce or so through peeling, trimming and dehydrating, it will be readily seen what a saving of space is assured by this process, and if the packages are stored m a dark, dry place, at a moderate tem- perature, and the contents have been properly de- hydrated, there is little danger of spoilage, although it is just as well to use up everything the following winter. "Yet I have some stocks of dehydrated fruits and vegetables which have been kept for three years or more, and are still in perfect condition. A Time-table All fruits and vegetables should be cut uniformly so that dehydration will be even throughout. They should be as fresh as possible, and all w^ilted and decayed portions should be removed. The following time-table is the one used in a de- hydrating plant where very good products are turned out in large quantities from a chamber tray system. And here most of the fruits and vegetables are sliced or shredded not to exceed one-eighth inch in thickness. Even these times dejjend somewhat on the condition of the raw materials, and where heavier slices or shreds are used the drying times must be increased accordingly. 54 DEHYDRATING HINTS AND DATA Steam Blanching (Minutes) Approximate Drying Time (Hours) Temperature (Degrees F.) Vegetables. Asparagus, 3 4 to 8 110 to 140 Beets, Brussels sprouts, Until skins can be slipped off by hand 3 23^ to 3 3to3J^ 110 to 150 110 to 145 Cabbage, . . 3 3 110 to 145 Carrots, . 3 2J^ to 3 110 to 150 Cauliflower, . 3 3 to 33^ 110 to 145 Celery, . 3 3 to 4 110 to 140 Garden peas, . 3 3 to 33^ 110 to 145 Green string beans, 3 to 5 2 to 3 110 to 145 Kohl-rabi, 3 21^ to 3 I 110 to 150 Leeks, . 3 2Hto3 110 to 140 Lima beans. 3 to 5 3 to3H a 110 to 145 Okra, 3 2 to 3 I: 110 to 140 Onions, , - 2Mto3 $ no to 140 Parsnips, . 3 2Hto3 110 to 150 Peppers . - 2 to 3 110 to 140 Pumpkin, - 3 to 4 110 to 140 Rhubarb, IH ItolJ^ 110 to 130 Parsley, . - ltol3^ 110 to 130 Spinach, . - 1 to Wi 105 to 140 Herbs, . - ItoVA 110 to 145 Squash, . - 3 to 4 110 to 140 Sweet corn. 2 to5 3 to 4 110 to 145 Swiss chard, . - ■ 3 to 4 110 to 140 55 DEHYDRATING FOODS Steam Blanching (Minutes). Approximate Drying Time (Hours). Temperature (Degrees F.). Vegetables — Con. Tomatoes, To loosen skins ItolJ^ 110 to 140 Wax beans, 3 to 5 2 to 3 110 to 145 Potatoes 1 to 3 According to age 125 to 150 Sweet potatoes. - According to age 140 to 160 Fruits Apples, .... - 4 to 6 110 to 150 Apricots, . / - 4 to 6 110 to 150 Berries, i . - 4 to 5 125 to 145 Cherries, . - 2 to 4 110 to 150 Peaches, . - 4 to 6 110 to 150 Pears, - 4 to 6 110 to 150 Plums, - 4 to 6 110 to 150 Quinces, . - 4 to 6 110 to 150 1 Except strawberries. The Proctor people sent me the following data, as the result of experience with their Three Conveyor Dryer, — a traveling belt arrangement. White Potatoes Potatoes are washed, pared, washed and cut into three- eighths-inch strips, placed in boiling water for 3 minutes, then in cold water for 5 minutes. 56 DEHYDRATING HINTS AND DATA Wet weight per square foot (pounds), . . . .4.60 Dry weight per square foot (pounds), 92 Moisture per square foot (pounds), . . . .3.60 Moisture percentage removed (wet weight basis), . 80 Drying temperature (degrees F.), . . . . . 180 Drying time (hours), 4| Shredded Potatoes Potatoes are washed, pared, washed, steamed until thor- oughly cooked, then shredded. Wet weight per square foot (pounds), . . . . 1.87 Dry weight per square foot (pounds) , 47 Moisture per square foot (pounds) , . . . . 1 , 34 Moisture percentage removed (wet weight basis), . 74 Drying temperature (degrees F.), ..... 180 Drying time (hour), | Sweet Potatoes Potatoes are washed, pared, washed and cut into three- sixteenths-inch strips. Wet weight per square foot (pounds), . . . .3.90 Dry weight per square foot (pounds), 94 Moisture per square foot (pounds), . . . .2.96 Moisture percentage removed (wet weight basis), . 78 Drying temperature (degrees F.), 180 Drying time (hours), 2| 57 DEHYDRATING FOODS Spinach Spinach is washed and the roots and cores removed so that leaves will readily fall apart. Wet weight per square foot (pounds), . . . . 1.81 Dry weight per square foot (pounds), . . . . .11 Moisture per square foot (pounds), . . . .1.70 Moisture percentage removed (wet weight basis), . 94 Drying temperature (degrees F.), 180 Drying time (hours), . .2.5 String Beans String beans are strung, washed and sliced lengthwise. Wet weight per square foot (pounds), . . . .2.50 Dry weight per square foot (pounds), 24 Moisture per square foot (pounds), . . . .2.26 Moisture percentage removed (wet weight basis), . 90.50 Drying temperature (degrees F.), 150 Drying time (hours), 4.4 Onions Onions are washed, pared and cut into three-sixteenths- inch slices. Wet weight per square foot (pounds), . . . .4.00 Dry weight per square foot (pounds), 36 Moisture per square foot (pounds), . . . .3.65 Moisture percentage removed (wet weight basis), . 91 Dry temperature (degrees F.), . . . . . . 150 Drying time (hours), . . . 4 . . . . 0^5 58 DEHYDRATING HINTS AND DATA Red Beets Red beets are washed, pared and cut into three-sixteenths- inch slices. Wet weight per square foot (pounds), . . . .3.00 Dry weight per square foot (pounds), 39 Moisture per square foot (pounds), . . . .2.61 Moisture percentage removed (wet weight basis), . 87 Drying temperature (degrees F.), 150 Drying time (hours), 5 Reduction Table According to the table furnished by Professor Cald- well, hundred-pound lots of fresh fruits and vegetables reduce as follows upon dehydration : — Pounds. Pounds. Apples (autumn and winter Okrato . . . . 10 to 11 varieties) to • 12 to 15 Onions to . 9 to 11 Apples (summer to . varieties) 10 to 12 Parsnips to 20 to 22 Apricots to . 16 to 18 Peaches to . 13 to 16 Blackberries to 16 to 20 Pears to 18 to 22 Beans to 11 to 13 Peas (garden) to 22 to 25 Beets to 14 to 17 Potatoes (sweet) to 30 to 35 Cabbage to 8 to 9 Potatoes (white) to 23 to 25 Carrots to . 10 to 12 Prunes to . 30 to 33 Cauliflower to 12 to 14 Pumpkin to 6 to 8 Celery to . 8 to 9 Raspberries to . 17 to 23 Cherries (pie) to 17 to 21 Spinach to . 8 to 10 Cherries (sweet) to . 22 to 26 Squash to . 7 to 9 Corn (sweet) to . 26 to 33 Tomatoes to 6^ to 9 Figs to . . . . 18 to 23 Turnips to . 7 to 8 Loganberries to . 17 to 22 59 DEHYDRATING FOODS Fish and Meats Fish and meats should be dried at relatively low temperatures, otherwise coagulation will result. Fatty portions and connective tissues should be removed. When fresh these materials will dry quicker than when previously frozen. Moreover, they will restore better. They should be restored in cold water. Codfish dries well in both the commercial or home dryers, either as steaks or in flakes. Time, about 5 hours, maximum temperature, 130° F. Dip fish in weak brine solution for 15 minutes, dry without rinsing in clear water, and dehydrate. The "lean" fish dehydrate well, but the oily kinds, such as salmon, cannot be dried as easily or as well until one has acquired experience and technique. Oysters and clams dry out well, temperature not to exceed 130° F. Suitable for chowders or stews. These products may be restored in cold milk. Good results are obtained by first dipping meat in soya bean or other oil of good food value. After dehydration the meat should be dipped into warm water, 130° F. or thereabouts, in order to rid it of the oil. Then return to dryer long enough to get rid of the surface moisture. 60 7 " i L DEHYDRATING HINTS AND DATA Notes and Data The amount of water vapor which can be "Ufted" by any given volume of air depends upon the tempera- ture, doubling practically at each 27 degrees rise in temperature, — having four times the lifting capacity at 114° F. than it did at 60° F. The following table shows substantially the weight of aqueous vapor in 100 cubic feet of air saturated therewith, at various temperatures : — Ounces. At50°F., . . . . 936 70° F., 1.826 90° F., 3.386 113° F., 6.488 131° F., 10.350 The Three Temperature Standards Fahrenheit. Centigrade. Reaumur. Falirenheit. Centigrade. Reaumur. 100 37.8 30.2 110 43.3 34.7 101 38.3 30.7 111 43.9 35.1 102 38.9 31.1 112 44.4 35.6 103 39.4 31.6 113 45.0 36.0 104 40.0 32.0 114 45.6 36.4 105 40.6 32.4 115 46.1 36.9 106 41.1 32.9 116 46.7 37.3 107 41.7 33.3 117 47.2 37.8 108 42.2 33.8 118 47.8 38.2 109 42.8 34.2 119 48.3 38.7 61 DEHYDRATING FOODS The Three Temperature Standards ■ — Continued Fahrenheit. Centigrade. Rearunur. Fahrenheit. Centigrade. Reaumur. 120 48.9 39.1 145 62.8 50.2 121 49.4 39.6 146 63.3 50.7 122 50.0 40.0 147 63.9 51.1 123 50.6 40.4 148 64.4 51.6 124 51.1 40.9 149 65.0 52.0 125 51.7 41.3 150 65.6 52.4 126 52.2 41.8 151 66.1 52.9 127 52.8 42.2 152 66.7 53.3 128 53.3 42.7 153 67.2 53.8 129 53.9 43.1 154 67.8 54.2 130 54.4 43.6 155 68.3 54.7 131 55.0 44.0 156 68.9 55.1 132 55.6 44.4 157 69.4 55.6 133 56.1 44.9 158 70.0 56.0 134 56.7 45.3 159 70.6 56.4 135 57.2 45.8 160 71.1 56.9 136 57.8 46.2 161 71.7 57.3 137 58.3 46.7 162 72.2 57.8 138 58.9 47.1 163 72.8 58.2 139 59.4 47.6 164 73.3 58.7 140 60.0 48.0 165 73.9 59.1 141 60.6 48.4 166 74.4 59.6 142 61.1 48.9 167 75.0 60.0 143 61.7 49.3 168 75.6 60.4 144 62.2 49.8 169 76.1 60.9 DEHYDRATING HINTS AND DATA The Three Temperature Standards — Concluded Fahrenheit. Centigrade. Reaumur. Fahrenheit. Centigrade. Reaumur. 170 76.7 ai.3 186 85.6 68.4 171 77.2 61.8 187 86.1 68.9 172 77.8 62.2 188 86.7 69.3 173 78.3 62.7 189 87.2 69.8 174 78.9 63.1 190 87.8 70.2 175 79.4 63.6 191 88.3 70.7 176 80.0 64.0 192 88.9 71.1 177 80.6 64.4 193 89.4 71.6 178 81.1 64.9 194 90.0 72.0 179 81.7 65.3 195 90.6 72.4 180 82.2 65.8 196 91.1 72.9 181 82.8 66.2 197 91.7 73.3 182 83.3 66.7 198 92.2 73.8 183 83.9 67.1 199 92.8 74.2 184 84.4 67.6 200 93.3 74.7 185 85.0 68.0 Sugar beets may be dehydrated, stored and the sugar extracted therefrom as and when convenient. A good deal of spoiled product comes through the carelessness or negligence of employees. It is well, therefore, to have thermostatic temperature regula- tion and other automatic devices wherever possible. Fruits cut into halves should be dried with the cut side up, or they will lose valuable juices. 63 DEHYDRATING FOODS If okra, string beans and peas are blanched in boiling water, a half teaspoon of soda to each gallon of water helps to set the color. To prevent apple, pear, apricot and peach from dis- coloring, drop the pieces, as cut, into cold water con- taining lemon juice or salt, — juice of 1 lemon to 3 quarts of water, or 3 level tablespoons of salt to 1 gallon of water. These fruits should not be blanched. Bell peppers may be peeled quickly by placing them in a pan and heating in the oven until the skins blister, whereupon the skins can be readily pulled off. Dehydrated mashed potato may be obtained and stocked by boiling potatoes until tender, pressing through a ricer on to the trays and drying until crisp. Large stalks, as with spinach, should be cut from the leaves, dried separately and mixed in later; otherwise the leaves will become overdried while the stalks are being dehydrated. Cut cauliflower "flowerets" into halves or slices. Dry separately from the stalks. The stalks make good soup stock, but the leaf parts should be removed. It is well to spread the trays with cheesecloth when treating bananas and the like. Acid fruits should not come into contact with the metal tray bottoms, neither should tomatoes. Onion slices should be cut across, otherwise the mem- branous "onion skin" may prevent uniform drying. If large berries are to be dried whole, they should be pierced lengthwise. A steel knitting needle will serve the purpose. DEHYDRATING HINTS AND DATA Corn on the cob can be dehydrated, but the centre of the cob must be bored out. Corn dried in this way takes too long to dry and to restore to be prac- ticable. Changes of flavors, or rather addition of flavors, may be produced by blowing in fine powders during drying, — mint, for example; many novel and appetiz- ing effects are thus made possible. When prunes, peaches and other fruits are dipped into hot lye solution, the dipping basket should there- after be plunged into cold, fresh water so as to wash off the lye. Fruits must be well ripened but not soft, and well sorted and picked over. When paring and slicing are done, exposure to air is to be avoided. Rapid, con- tinuous work and fresh, sound produce are necessary for the best results. As regards soup mixtures, the components must be dried separately and then mixed as desired, taking care to use materials that will all restore and cook up equally or nearly so. Whole peas and beans require longer soaking than the usual soup vegetables; conse- quently, they should be avoided in the original com- bination, although they may be added, if desired, after longer and separate soaking, and then cooked in. A popular combination is turnips, carrots, onions, cab- bage, celery, potatoes and a little parsley, while some producers add leek, tomato and green pepper. The proportions or percentages vary considerably. 65 CHAPTER VII DIRECTIONS FOR HOME DEHYDRATING (VEGETABLES) To obtain the very best dehydrated products, see that only first quaUty food is used. Those that are young and tender, in other words, "in prime condi- tion," will, when soaked, restore to a first-class product. The first step is the cleansing. Thoroughly wash so that no grit, dirt or sand is left. Then scrape or pare to remove skins, with such vegetables as potatoes, carrots, etc., or shell to remove pods from peas, lima beans, etc. The second step is cutting the product into the desired shape, such as slicing, cubing, dicing or shred- ding. To facilitate the work the drying tray should stand under the cutting machine, so that the cut product drops directly onto the tray. The third step is blanching. A wash boiler is excel- lent for this, and will hold the small trays of most home dryers. Blanching is as important for home dehydrating as it is for home canning, and is done for practically the same reasons, namely, to kill certain bacteria, to improve the color and to soften the texture slightly. Blanching is best done in steam, as there is less loss of mineral salts than when boiling water is used. 66 r' Pears, before drying, 1 quart. Note space saved after drying White squash, fresh, 17 pounds; after peeling and cleaning, weight 8 pounds. Reduced to ^ pound when dehydrated Onions, before and after drying HOME DEHYDRATING, VEGETABLES To steam-blanch, place four tall, clean tin cans in the boiler, partly fill these with boiling water to hold them steady so that the edges of the tray will rest on them, then add boiling water to the boiler to a depth of 3 inches, and when the water is boiling lower the tray so that it rests on the cans, and cover boiler tightly; or else use hooks to suspend the trays. Water should not be so high that it will touch the product when in active motion. Have a clock in sight when blanching and remove the product when the time is reached. The fourth step is to place the tray of blanched material into the dryer, which should have been heated to the required temperature; and let me caution you that there must be no "guesswork" as to this tem- perature. A small and inexpensive thermometer is necessary. Place this in the dryer, and when the correct temperature is reached and the fire so regu- lated that the desired temperature is maintained, place the material in the dryer. The regulating of the temperature should be started sufficiently early, so that there may be no delay after the blanching is done. The fifth step in home dehydrating is called "condi- tioning." After your product has reached its dried stage it is then placed in a rack or pan and set in a cool, dry place for three days. During this period the dried product is poured into another container once or twice each day. This mixes it and allows all parts to dry evenly. If there are no screens on doors and 67 DEHYDRATING FOODS windows, be sure to place a piece of clean cheesecloth over the product during the "conditioning" period. This prevents any insects from alighting on the food and depositing their eggs. If this should happen, then look out for worms and trouble. The sixth and last step is storing. Home-dried foods can be stored in clean boxes, heavy paper bags, cartons that can be sealed against insects, paraffined containers, cans, etc. After packing the foods keep them in a cool, dry closet or room. When is the Product Dry? The best test I find is to break or cut a piece in two, and press the cut edge between the fingers. If no moisture is noticeable it is sufficiently dry. Length of Time for Drying This can be given only approximately, as varieties of the same product differ in their drying time. Again, the age of the product has a great deal to do as regards the time required; also how thick the slices are cut. The larger the surface that is exposed to the heat, naturally the less time is required for evapora- tion of the moisture. Likewise some home dryers may take longer than others. In my kitchen we have noticed a difference of nearly an hour when using the same product on different kinds of home dryers, to say nothing of quality of finished product. I would advise that you keep a careful record of 68 HOME DEHYDRATING, VEGETABLES your drying time and use this as a guide for your next summer's work. In all home drying the temperature must be raised very gradually. The degree of heat first mentioned should be maintained for about a quarter of the whole drying time. With few exceptions, such as herbs and leaf products, the drying time is usually of several hours' duration. From this you can see that the product is kept for some time at the opening or start- ing temperature, and then the heat increased 10 degrees for another period, and so on until the finish- ing heat is reached. A very little experimenting with one product will give you an idea as to how the heat affects it. Beets Select beets that are young. Leave all the root and 3 inches of the top on the beet. Wash carefully and place in boiling water, leaving in the water until the skin can be slipped off with the hands. This can be determined by trying a single beet. Dip beets in cold water a minute, drain and remove skins. At same time cut away any blemish. Slice vegetable one- eighth inch in thickness onto the trays, and place each tray in the dryer as soon as prepared. Starting temperature, 110° F. Finishing temperature, 145° F. Approximate time, about 3 to 4 hours. 69 DEHYDRATING FOODS Beets are sufficiently dry when there can be no moisture pressed from them. The length of time depends upon the age of the vegetable. A young beet without a woody center will dry quicker than an old one. " Condition " as directed on page 67. Beet Greens Prepare and dry as directed for Spinach. (See page 82.) Brussels Sprouts Look over vegetable, remove all decayed or wilted leaves. Wash in cold water, drain, cut in halves length- wise and place on trays. Blanch in steam as directed on page 67 for 3 minutes, counting time from moment cover is placed on boiler. Remove tray, shake to drain and place in dryer. Starting temperature, 110° F. Finishing temperature, 145° F. Approximate time, about 3 to 4 hours. The sprouts are sufficiently dried when no moisture can be pressed from a cut end. The light leaves in center of vegetable may discolor during drying, but will restore to their natural color. ''Condition" as directed on page 67. 70 HOME DEHYDRATING, VEGETABLES Beans Select stringless variety, remove stems and tips. Wash in cold water, drain and cut lengthwise into even sizes. Place on trays about 1 inch deep, and blanch in steam from 3 to 5 minutes. Remove tray, shake to drain and place in dryer. Starting temperature, 110° F. Finishing temperature, 145° F. Approximate time, about 3 to 4 hours. Beans are sufficiently dried when no moisture can be pressed out. "Condition," as directed on page 67. Lima beans are shelled, placed on trays and blanched from 3 to 5 minutes, depending upon age of the prod- uct. Remove tray, shake to dry and place in dryer. Starting temperature, 110° F. Finishing temperature, 145° F. Approximate time, about 3^ to 4| hours. Drying test is the same as for stringless beans. "Condition,*' as directed on page 67. Wax beans are treated the same as stringless beans. Cabbage Remove outside wilted and decayed leaves and cut away the stalks. Slice cabbage, from one-eighth to one-fourth inch thick, directly onto the trays so 71 DEHYDRATING FOODS the product lies about 1 inch in thickness on the trays. Blanch in steam 3 minutes, shake to remove water and place in dryer. Starting temperature, 110° F. Finishing temperature, 135° F. Approximate time, about 3| to 4 hours. Cabbage is sufficiently dry when no moisture can be pressed from stalk portions. Do not increase tempera- ture too rapidly or the leaves will not retain their light color. "Condition" as directed on page 67. Carrots Select young, tender carrots. Wash with brush in water, scrape and wash again. Cut crosswise into one-eighth inch thick slices, or lengthwise into shces. Pile slices one on another and return them to slicing machine for cutting into Julienne strips. Place cut carrots on trays and steam-blanch for 3 minutes, re- move trays, shake to drain and place in dryer. Starting temperature, 110° F. Finishing temperature, 145° F. Approximate time, about 2§ to 4 hours. If a piece of carrot is broken and no moisture can be pressed out, the product is ready to come from dryer. "Condition" as directed on page 67. The Julienne strips will dry somewhat quicker than the slices. Carrots may also be cut into one-fourth 72 HOME DEHYDRATING, VEGETABLES inch cubes. If one vegetable is cut into different shapes, each should be dried on separate trays to give a uniform product. Cauliflower Select large, firm, white heads and immerse flower side down for 1 hour in a bowl of cold salted water to draw out any insects. Then rinse and drain. Separate the head into flowerets, cutting off the large stems. Every part should be cut into slices one-eighth inch thick. Place prepared vegetable on trays, about an inch thick, and steam-blanch for 3 minutes. Remove from steam, shake a moment and place in dryer. The flowerets should be cut lengthwise. Starting temperature, 110° F. Finishing temperature, 145° F. Approximate time, about 4 to 6 hours. Cauliflower is sujQficiently dried when no moisture can be pressed from stem of flowers. "Condition" as directed on page 67. Instead of separating the cauliflower into its flowers, it can be cut into slices one-eighth inch thick. It is very interesting to see how the small wisp of dehydrated cauliflower rehydrates into its natural colored and sized floweret. Indeed, while this vegetable may darken considerably during the drying it restores beautifully. All leaves should be removed from the stems before drying. 73 DEHYDRATING FOODS Celery Select crisp, tender stalks. The white bleached celery becomes somewhat dark in drying, whereas the green seems to hold its color better. Separate leaves from stalks and dry each separately. Directions for drying celery leaves will be given under Spinach, on page 82. Cut away all discolored parts and cut cross- wise into half -inch length pieces. Place on trays an inch deep and steam-blanch for 3 minutes. Remove trays, shake to dry and place in dryer. Starting temperature, 110° F. Finishing temperature, 140° F. Approximate time, about 3 to 4 hours. Celery is sufficiently dried if no moisture is apparent when pieces are pressed between fingers. "Condition" as directed on page 67. Corn The sweetest dehydrated product will be obtained from corn in the "milk" stage; that is, when a kernel of corn is pressed and the milk flows. Beyond this is the "dough" stage. Husk, place on trays and steam- blanch corn on the cob long enough to set the milk, — about 5 minutes. Drain and cut corn from the cob, cutting kernels about half through for one tray; then, using back of the knife, scrape the cobs (on another tray) to obtain the pulp. Treated in this way there is 74 HOME DEHYDRATING, VEGETABLES little danger of including the chaff from the cob. Place directly into dryer. Starting temperature, 110° F. Finishing temperature, 140° F. Approximate time about 3 to 4 hours. When corn is hard it is ready to come from the dryer. "Condition" as directed on page 67. Kohl-rabi Use only such vegetables as are free from fibrous centers. Wash and peel thinly, cut into slices one- eighth of an inch in thickness, place on tray and steam- blanch for 3 minutes. Remove trays, shake a moment to drain and set tray in dryer. Starting temperature, 110° F. Finishing temperature, 145° F. Approximate time, about 3 hours. Kohl-rabi is properly dried when no moisture can be pressed from a cut end. "Condition" as directed on page 67. Okra The very small pods may be dried whole, the larger pods being cut into slices one-fourth of an inch thick. Wash pods, cut or leave whole, place in single layer on 75 DEHYDRATING FOODS tray and steam-blanch for 3 minutes. Remove tray, shake well to drain and place in the dryer. Starting temperature, 110° F. Finishing temperature, 135° F. Approximate time, when cut, about 3 hours. Product is sufficiently dried when no moisture can be pressed from the ends. When the pod is dried whole, break and press to determine if dried. "Condition" as directed on page 67. Onions Use vegetable of one color to give best dried product. Peel and cut across the onion into slices one-eighth inch thick. It is not necessary to steam-blanch onions, but place each tray into the dryer as soon as it is ready. Product should not be too thick on the trays to be evenly dried. Starting temperature, 110° F. Finishing temperature, 140° F. Approximate time, about 3 to 4 hours. Onions are dried enough when no moisture can be pressed from a cut end. "Condition" as directed on page 67. During drying this vegetable is apt to discolor, but rehydrates to a good color. 76 HOME DEHYDRATING, VEGETABLES Parsley and Other Herbs Wash to remove all dust, cut away any wilted or decayed parts, and dry without separating leaves and stems. Place on tray to a depth of 2 or 3 inches and set in dryer. Starting temperature, 110° F. Finishing temperature, 145° F. Approximate time, 45 minutes to 1| hours. If no moisture can be pressed from thick part of stems the product is sufficiently dried. "Condition" as directed on page 67. If desired, before packing, part of the product can be powdered and stored in glass jars. Parsnips This is one of the vegetables that should not be used if old, as it develops a woody, fibrous center. Wash, scrape and wash again, cut into slices one-eighth inch thick and place on tray. Blanch in steam for 3 min- utes, remove tray and shake to drain. Then place in th^ dryer. Starting temperature, 110° F. Finishing temperature, 140° F. Approximate time, about 3 to 4 hours. Parsnips are sufficiently dry when no moisture can be pressed from a cut edge. "Condition" as directed on page 67. 77 DEHYDRATING FOODS Peas Select young and strictly fresh-picked peas, and on no account use any that have stood until pods are wilted. A quick way to shell the peas is to place the washed pods in a large saucepan of boiling water and leave for 6 minutes. Then drain on to the tray and rub the pods briskly over the tray with the hands to loosen the peas, and if the mesh is too fine for them to drop through, it is a simple matter to shake the peas to one end and empty them on to another tray. When one tray is loaded to a depth of about 1 inch, steam- blanch for 2 minutes, remove tray, shake to drain and set in dryer. Starting temperature, 110° F. Finishing temperature, 140° F. Approximate time, about 3| to 4| hours. To test when dry cut open, and if no moisture shows in center remove from dryer. "Condition" as directed on page 67. Peppers The small pods may be dried whole like okra pods. Larger peppers should be placed on plates in the oven until the skins blister, then peel with the fingers. Cut large peppers into strips one-eighth of an inch wide, discarding all seeds, or they may be cut in halves, 78 HOME DEHYDRATING, VEGETABLES in which event remove the midribs. Place on trays and dry without blanching. Starting temperature, 110° F. Finishiiig temperature, 140° F. Approximate time, about 3 hours or longer, dependmg upon how the product is prepared, — whether cut small or left whole. The whole and cut peppers are suflficiently dried when no moisture can be pressed from a cut edge. "Condition'* as directed on page 67. Potatoes White Potato If a peeling machine is used, there will be less waste if potatoes of uniform size are used. While washing the vegetable, grade for size. Peel vegetable thinly and drop immediately into cold water to keep it white. When suflScient have been peeled to fill one tray, the potatoes should be sliced one-fourth of an inch thick directly onto the tray. Each tray can be loaded 1 inch deep. Place the filled tray in the steam container and blanch for 3 minutes; remove from steam, dip the tray into salted tepid water for a minute, drain by shaking and place in the dryer. Starting temperature, 120° F. Finishing temperature, 160° F. Approximate time (according to age). 79 DEHYDRATING FOODS Potatoes are dried until they are brittle. "Condition" as directed on page 67. If a variety is desired, cut some of the sliced potatoes into Julienne strips or larger strips (five-eighths of an inch thick), like French fried. Again, these vegetables can be steamed until cooked in their jackets, then the skins peeled off with the fingers and the cooked potatoes pressed through a ricer directly onto the trays. If you have no ricer put them through your food chopper, loading each tray direct from the chopper. Spread evenly on the tray and place in the dryer. When dried mark the container holding this product "De- hydrated Mashed Potato." Directions for using this are found on page 153, in last part of recipe for Mashed Potatoes. Sweet Potato Select potatoes of uniform size and wash well with a brush. Place in a saucepan with boiling water and boil until slightly tender. Drain and peel at once by scraping the skins. Sweet potatoes can also be pared in a peeling machine. Cut the precooked potato into one-eighth inch thick slices directly onto the tray, loading it to a depth of 1 inch, then set tray in dryer. Starting temperature, 125° F. Finishing temperature, 155° F. Approximate time (according to age). The test for sweet potatoes is the same as for white ones. 80 HOME DEHYDRATING, VEGETABLES "Condition" as directed on page 67. Prepare some of the sweet potatoes by cooking in boiling water until nearly done, then remove skins and put through food chopper. Load tray evenly and place in dryer, using same temperature as above. When product is brittle it is dried. This is a "Dehydrated Mashed Sweet Potato," and is your sweet potato flour when ground. (See Sweet Potato Pie, on page 193.) Pumpkin Select a firm, deep-colored pumpkin and cut into strips 2 or 3 inches wide. Peel, remove seeds and soft, stringy centers, then cut into slices one-eighth of an inch thick. Place prepared pumpkin on trays to a depth of an inch, and place directly into the dryer without blanching. Starting temperature, 110° F. Finishing temperature, 140° F. Approximate time, about 3^ to 4 hours. Pumpkin is suflficiently dried when no moisture can be pressed from a cut edge. "Condition" as directed on page 67. Rhubarb The firm, prime stalks give best results. When very young do not skin, but if the rhubarb is old, then peel. Cut into pieces about a half inch long, cover the trays with one thickness of clean cheesecloth, then 81 DEHYDRATING FOODS load trays with rhubarb an inch thick and steam-blanch for Ij minutes. Remove from steam, shake to drain and place in dryer. Starting temperature, 110° F. Finishing temperature, 140° F. Approximate time (according to age).. Cut a piece of dried rhubarb and press cut edge. If no moisture shows, it is suflSciently dried. "Condition*' as directed on page 67. Spinach and Similar Produce Look over the vegetable very carefully, removing all wilted, decayed leaves and foreign matter, and cutting off the roots. Have a dishpan filled with water as hot as for dish washing, put in the spinach and wash carefully. Lift out spinach, pour off water, rinse pan and return spinach. Add more hot water and rinse thoroughly, then lift out the vegetable and place on trays. While loading the trays cut off the stems and dry them on a separate tray. Load tray to a depth of several inches, shake to drain the product, then place in dryer. Starting temperature, 110° F. Finishing temperature, 130° F. Approximate time, about 1^ to 2| hours. Spinach is dry when the thick part can be pressed without showing moisture, but be careful not to over- dry or the product breaks. 82 HOME DEHYDRATING, VEGETABLES "Condition" as directed on page 67. The stems of spinach are dried separately from the leaves, as they usually require longer time, and if they were left on, the leaves would probably be dried to a powder stage when the stems were ready. After drying and "conditioning" the leaves and stems separately they may be mixed and then packed. The spinach can also be cut into slices one-eighth inch thick. This will materially hasten the drying, reducing the time to about 1 hour. Celery leaves, Swiss chard and beet tops are treated the same as spinach. The heavy midrib of the chard is cut out and dried separately from the leaf. Squash I prefer a late squash to the summer variety. Cut into strips 2 inches wide, peel and remove soft centers and seeds. Cut into slices one-eighth inch thick. Place on trays and insert in the dryer without blanching. Starting temperature, 110° F. Finishing temperature, 140° F. Approximate time, about 3| hours. Drying is finished when no moisture can be pressed from a cut piece. "Condition" as directed on page 67. Tomatoes Select firm, sound tomatoes that are ripe. Remove skins by placing in a wire basket and scalding in boiling 83 DEHYDRATING^ FOODS water for from 1 to Ij minutes, or until skins crack. When cool enough to handle pull off the skin and cut out core; also remove any blemishes. Cut crosswise into slices one-fourth of an inch thick. Cover trays with a piece of clean cheesecloth, then place slices in a single layer and insert trays in the dryer. Starting temperature, 110° F. Finishing temperature, 140° F. Approximate time, about 2 to 3 hours. When tomatoes are sufficiently dried no moisture can be pressed from fleshy part of the slice. "Condition" as directed on page 67. Soup Mixtures These consist of different kinds of dehydrated vege- tables rather finely cut and mixed in varying propor- tions according to the flavors desired. A good way to do is to use proportions as given in your favorite recipe. The vegetables usually combined in these mixtures are onions, carrots, turnips, cabbage, celery, parsley, potatoes and green pepper. Dry separately. For a vegetable soup the vegetables look daintier if cut in different shapes. For instance, potatoes and turnips can be cubed, carrots and peppers in Julienne strips, celery and onions sliced, cabbage shredded and parsley powdered. Try the following combinations, or arrange your own proportions : — 84 HOME DEHYDRATING, VEGETABLES Soup Mixture No. 1 ^ Cup dehydrated carrot strips. I Cup dehydrated cabbage. 1 Cup dehydrated onion. ^ Cup dehydrated turnips. 2 Tablespoons dehydrated green pepper. 1 Tablespoon dehydrated parsley, powdered. Mix thoroughly and store. When using, take one- half cup of the soup mixture to 2 quarts of liquid. Soup Mixture No. 2 2 Cups dehydrated tomato. I Cup dehydrated onion. ^ Cup dehydrated carrot. 1 Cup dehydrated cabbage. J Cup dehydrated green pepper. ^ Cup dehydrated celery leaves. 2 Tablespoons dehydrated parsley, powdered. Mix thoroughly before packing. This gives 5 cups of dehydrated vegetables, which is sufficient to flavor from 20 to 24 quarts of liquid. From this you can readily see how far the soup mixture goes. It is in a most convenient form, and is a decided addition to many dishes, especially those of the pot-roast style. Have all soup vegetables finely cut, as this gives best flavoring. 85 CHAPTER VIII VEGETABLE FLOURS AND MEALS Under this heading may be found — Pea meal or flour. Bean meal or flour. White potato meal or flour. Sweet potato meal or flour. Pumpkin meal or flour. Squash meal or flour. Tomato meal or flour. Corn meal or flour. Spinach meal or flour. Potato Flours A very excellent grade of home-made potato flour is prepared as follows : — Make sure that both the sweet and white potatoes are dehydrated until they are brittle. After "con- ditioning" run these products separately through your food chopper, using a medium-coarse knife, then change to the finest knife and run it through twice. This produces a fine product. Shake through several sifters, starting with the coarser mesh and finishing with a fine one. Your finely sifted home-made potato flour is ready to be made up into various recipes, such as combining with corn meal or wheat flour into muffins. VEGETABLE FLOURS AND MEALS biscuits, griddle cakes, waffles or breads, and even into a good pastry if used in proportion of about one-eighth potato flour to balance of wheat flour. The first sifting of the flour was coarse, and this can be kept to use in potato croquettes, soups or for thick- ening sauces, etc. The sweet potato flour is all ready to have the custard addition, then turned into a pastry lined pie tin as a Sweet Potato Pie; see page 193. Pumpkin Flour This is prepared by drying the pumpkin until it is brittle, then "conditioning," putting through the food chopper, and sifting as is done with potato flour. When so prepared it is no trouble to make pumpkin pie, timbales or any other dish in which mashed pumpkin is the foundation. In fact, with a supply of dehydrated vegetables made into flour or meal in your kitchen pantry it is far easier to make many dishes than when one must start with the preparation of the raw vegeta- ble. These two recipes are given simply as a guide to direct you so that you can make any one or all of the meals in the list. The main point to remember is that any dehydrated vegetable that is to be ground up into meal must first be dried until it is brittle, or it cannot be put through either your food chopper or your hand- flour mill and give a satisfactory product. 87 CHAPTER IX HOME DEHYDRATING (FRUITS) Both the large and small fruits can and should be dehydrated. Many of the directions given for vegeta- bles are applicable to fruits. Only firm, ripe fruits should be used if their original shape and color are to be retained in both the dried form and when rehydrated. Naturally, after the fruit has been cooked, it will be changed in shape, and frequently the color will be somewhat different, in many cases this being accentu- ated after the addition of the sugar. To wash the tender small fruits such as berries, place them in a shallow flat strainer and hold them under the cold-water faucet. Let the water run gently on them. This can readily be done if the hand is held under the faucet so that the water first strikes the hand, and then trickles off on to the fruits. Be careful that the berries are not crushed or broken, as that means a loss of juice, which naturally would impair both color and flavor. After washing, the berries are drained and gently rolled out of the strainer on to the trays, which should be covered with a thickness of clean cheesecloth. This is done to prevent the fruit from coming in contact with the metal trays, as the acid would cause chemical action. While the berries are being placed on the trays any 88 HOME DEHYDRATING, FRUITS wilted, unripe ones can be removed; also leaves or any- foreign matter. Fruit should be promptly placed in the dryer after its preparation. Be very careful not to load the trays more than two layers deep. Berries are very tender fruit, and if loaded deeper they will be crushed out of shape. During drying examine the trays, and if fruits are lumping and sticking together, separate carefully so that the drying is done evenly. The test for drying is by pressing a cut edge, and if no moisture exudes the product is sufficiently dried. After drying the "conditioning" period must be observed, as with vegetables. When this is finished the fruits are stored in similar containers, and should preferably be kept in the dark so that they will not be faded by the light. Apples Select firm, sound fruit. Remove cores with a coring machine or knife, if apple is to be cut into rings, and pare quickly. As soon as peeled cut into slices one- fourth inch thick and place on trays about 1 inch thick. As soon as a tray is ready it should go immedi- ately into the dryer and other trays loaded as quickly as the apples are pared. The quicker this is done the better the product, as there will be less danger of oxidiz- ing or discoloration. Starting temperature, 120° F. Finishing temperature, 160° F. Approximate time for drying, 5 to 6 hours. DEHYDRATING FOODS Length of time depends upon the kind of apple, as well as thickness of slices. Apples are sufficiently dried when a cut edge is pressed and no moisture is noticed. "Condition" as directed on page 67. Apricots Use firm fruit, but well-ripened. Reject all soft apricots and cut away any bruises. Cut in halves without peeling, remove stone and lay in single layer on trays with cut side up. As soon as loaded place trays in the dryer. Starting temperature, 120° F. Finishing temperature, 150° F. Approximate time for drying, 5 to 7 hours. Apricots are dried when no moisture can be pressed from a cut edge. "Condition " as directed on page 67. Bananas Select firm, ripe, yellow bananas. Remove skins and cut lengthwise into quarters, or crosswise into slices one-eighth inch thick. Place in single layer on trays, dust very lightly with powdered sugar, shaking off all surplus, and set trays in the dryer. Starting temperature, 110° F. Finishing temperature, 135° F. Do not have heat any higher or the fruit will soften. "Condition" as directed on page 67. 90 HOME DEHYDRATING, FRUITS Blackberries Select such fruit as you would for table use. Look over, rejecting decayed and Tsdlted berries, and wash if necessaI^^ This can be done as follows: place berries in a shallow wire basket, hold the hand under cold water faucet, and let water trickle on fruit through the fingers. Drain and place berries in single layers on trays lined with one thickness of cheesecloth. As quickly as loaded set trays in dryer. Starting temperature, 120° F. Finishing temperature, 150° F. Approximate time for drying, 5 to 7 hours. Berries are dried when no moisture can be pressed when berries are cut. '* Condition" as directed on page 67. Cherries Perfectly sound fruit should be selected and all of one color kept together. Look over before pitting, remov- ing all decayed and crushed cherries. Both the sweet and sour cherries may be dried. There is less loss of juice if fruit is dried whole, with pit left in. \Miere cherries are large they may be pitted with a machine, the juice saved and sterilized. Some cut the fruit in halves. If this method is followed the cut side should be placed uppermost on the dryer to prevent further loss of juice. x\s soon as prepared load cheesecloth 91 DEHYDRATING FOODS covered trays two layers deep and place at once in the dryer. Starting temperature, 115° F. Finishing temperature, 145° F. Approximate drying time for cut fruit, 4 to 5 hours. Cherries are dry if no moisture shows when a cut edge is pressed. "Condition" as directed on page 67. Cranberries If this fruit is dehydrated it is available at any time of the year. Examine and remove all decayed and broken-down fruits; likewise unripe berries. Cut in halves and place on cheesecloth-covered trays to a depth of a half inch, and set in dryer. Starting temperature, 120° F. Finishing temperature, 145° F. Approximate drying time, 2 to 3^ hours. Berries are dry when no moisture can be pressed from a cut edge. "Condition" as directed on page 67. After product is dried stems can be readily removed. Currants The cherry currant gives the better dried product. Remove soft and decayed fruit, but do not stem, as this can be done after drying. Load cheesecloth- 92 HOME DEHYDRATING, FRUITS covered trays to a depth of an inch and place in dryer. Starting temperature, 120° F. Finishing temperature, 145° F. Approximate drying time, 3 to 5 hours. Currants are dried when no moisture can be pressed from a cut edge. "Condition'* as directed on page 67. Peaches The yellow fleshed peaches give a richer looking finished product than do the white fruit. These may be peeled or not. A quick way to peel is to place peaches in wire basket and immerse in boiling water for a minute until skins crack. Remove from water, drain and pull skins off with the fingers. Cut fruit in halves, remove stones and place on cheesecloth-covered tray with cavity side up, loading trays one layer deep, and place each tray in dryer as soon as it is ready. Work quickly so that the fruit does not darken by being ex- posed to the air. Starting temperature, 120° F. Finishing temperature, 150° F. Approximate drying time, 5 to 7 hours. Peaches are dried when the product is leathery. Press a cut edge to determine if there is any moisture. "Condition" as directed on page 67. Peaches may be cut in quarters if desired, or sliced. 93 DEHYDRATING FOODS Pears These should be perfectly ripe but of firm texture. Pare, cut in halves or quarters, remove cores and place on cheesecloth-covered trays with cavity side up. As soon as a tray is loaded it should go into the dryer. There should be no undue delay in the preparation of fruits for the dryer, and this is especially true of the kinds that tarnish quickly when their pared and cut surfaces are exposed to the air. Starting temperature, 110° F. Finishing temperature, 150° F. Approximate drying time, 6 hours. When dried there will be no moisture when cut edge is pressed, and the product will be leathery. "Condition" as directed on page 67. Plums Thoroughly ripened fruit should be selected in which the sugar is well developed. Cut in halves, removing stems and pits, load on cheesecloth-covered trays with cavity side up, and to a depth of one layer only. Place in dryer as soon as each tray is ready. Starting temperature, 110° F. Finishing temperature, 150° F. Approximate drying time, 5 to 6 hours. When dried there should be no moisture when a cut edge is pressed. Product should be like peaches, — somewhat leathery. "Condition" as directed on page 67. 94 CHAPTER X COOKING DIRECTIONS In restoring the dehydrated products you will notice that some take more time to rehydrate, or bring back, just as some require more time to dry than others do. Where long soaking is necessary, say 8 or more hours, it is convenient to put the product to soak over night. It is advisable to soak the food in a deep bowl, with the amount of water needed, and turn into the sauce- pan when ready for cooking. Do not have heat too strong at first, but bring gradu- ally to boiling point, and then boil gently (a little more than simmering) until tender. The water in which vegetables are soaked and cooked should be used as part of the liquid in the sauce (see recipe for Vegetable Sauce, page 109) when the vegeta- ble is served with one. The liquid may also be used in soups, thus obtaining flavor and utilizing the mineral salts that were dissolved during the boiling of the vegetable. Vegetables may be soaked in tepid water instead of cold, which will hasten their restoration. If dehydrated foods are being soaked in hot weather, they should be placed in the refrigerator or other cold place. Then cook as soon as the product has been re- stored. 95 DEHYDRATING FOODS Where dehydrated products are to be used for flavor- ing, break or cut into small pieces before soaking. Fruits as well as vegetables should be cooked in the same water in which they are soaked. Bring very slowly to boiling point and simmer for 15 minutes, then drain, add sugar to liquid, reheat until boiling, add fruit and simmer until tender. Best results are always obtained by very slow cooking. A fireless cooker serves excellently for this purpose. Regarding length of time necessary to rehydrate the dried product, this depends largely upon how the ma- terial was treated before dehydrating. A vegetable that was cooked until tender, then dehydrated, will restore quicker when soaked, and will cook in a very short time. Furthermore, after the food is dehydrated, if it is ground into a powdered form, little time will be re- quired for cooking, and no previous soaking is neces- sary. If your dehydrated products are cut in different ways, such as sliced, diced or into strips, select the style of product best suited to the recipe. As an example, sliced potatoes would be your choice for escalloped potatoes. The thoughtful and careful housekeeper who plans her meal in advance will find that dehydrated products are very easy to serve. The foods that require long rehydrating may be soaked over night for a midday meal, putting them to soak as late in the evening as is convenient. And for the evening dinner, start soaking dehydrated products early in the morning. 96 COOKING DIRECTIONS Suppose, in looking over the recipes included here- with, that a housekeeper plans her meals ahead for a week. The recipes given, generally speaking, are sufficient to serve four people. With this in mind any one can cut the proportions in haK or double them, according to requirements. Or if one wishes to cook enough of any one kind of the dehydrated product for a second meal, follow the Preliminary Directions, and the food is then ready to be served in any way desired. There are also a number of recipes for dishes that are really a meal in themselves, and, with the addition of bread and butter, a salad dessert or fruit, nothing more is required. Any one of the following will furnish a most delicious meal and one requiring but little work : — Savory Meat Stretching Dish (page 114). One-dish Meal (page 115). Corn Chowder (page 137). Pot Roast and Vegetables (page 116). Vegetable Stew (page 117). Measurements for Cooking Dehydrated Vegetables The cup specified in the recipes is the cook's half- pint measuring cup, and when dehydrated products are used the cup is measured heaping full. A tablespoon or teaspoon means all that the spoon will hold. The above refer to dehydrated vegetables that are cut into dices, slices or JuUenne strips. 97 DEHYDRATING FOODS When the product is finely cut before dehydrating, more can be put into the cup than when the pieces are larger. In this event use level measure; also when the dehydrated product is powdered, use level measure. Unless otherwise stated, all other ingredients are measured level. 98 CHAPTER XI SOUPS Chicken Soup As the meat portion, use carcass either of a roasted chicken or a small turkey. Break into pieces, removing all the stuflfing. i Cup dehydrated onions. J Cup dehydrated celery leaves. 2 Tablespoons uncooked rice. Salt and pepper to your taste. Put vegetables into saucepan, add bones and meat and sufficient cold water to nearly cover the bones, bring slowly to boiling point, add salt and pepper and simmer for an hour and strain. Blanch rice for 5 minutes in boiling water, drain, add to strained stock and cook until rice is tender. Serve in bouillon cups. Beef Stock 4 Pounds beef shin. I Cup dehydrated turnip, cut small. J Cup dehydrated carrots, cut small. I Cup dehydrated cabbage, cut small, f Cup dehydrated onion. 1 Cook's Bouquet. (See page 106.) 2 Quarts cold water. Salt to taste. 99 DEHYDRATING FOODS Put all vegetables in one-half the water and let soak while you are cutting up the meat. Crack bone, cut meat into small pieces and brown part of the meat in marrow. Put balance of meat and bone in the cold water and bring slowly to boiling point. Add browned meat and rinse out the pan in which it was browned with a very little hot water and add to soup pot. Let this simmer for an hour, then gradually bring the soaked vegetables and water to a boil, add to meat stock, also "bouquet," and salt to taste; simmer for several hours. Strain through colander, and when liquid is cold remove all fat. May be served as clear soup, or, if desired, add a quarter cup of Soup Vegeta- ble Mixture which has been soaked for a half hour in the stock; then cook gently until vegetables are tender, — usually about 20 minutes, as vegetables are finely cut. Cream of Celery 1^ Cups dehydrated celery. 4^ Cups cold water. 1 Tablespoon dehydrated onions. 2 Cups milk. 4 Tablespoons butter. 4 Tablespoons flour. Salt and pepper. Soak celery and onions in cold water for 8 hours and cook until tender in same water, then press through a sieve. Melt butter in a saucepan, add flour and stir 100 SOUPS it over the fire, then add milk and vegetable puree, stirring until slightly thickened. Season to taste and serve at once. Cream of Mushroom Soup ^ Cup dehydrated mushrooms. 4 Cups cold water. 4 Tablespoons butter, f Cup thin cream. 3 Tablespoons flour. Salt and pepper. Soak mushrooms in water for several hours, then cut mushrooms into fine pieces and simmer until tender. Reserve a tablespoon of the cooked mushrooms and press rest through a strainer with the liquid. Blend together the butter and flour and stir into the mush- room liquor; add salt and pepper and bring to boiling point; add cream and the tablespoon of mushroom pieces. Serve in bouillon cups. Onion Soup 1 Cup dehydrated onion. 3 Cups cold water. 1^ Cups Thin White Sauce. (See page 109.) Salt and pepper. Small slices of bread, toasted, 1 slice for each person. 2 Tablespoons bacon fat. Soak onions in cold water for 8 hours, then simmer until onions are very tender, strain onions from liquid 101 DEHYDRATING FOODS and brown them in the bacon fat. Then add onion Hquor to them and the white sauce; add seasonings and bring to a good boil. Place the toasted bread in a hot tureen, pour in the soup and serve immediately. Potato Soup 1 Cup ground dehydrated potato. 3 Cups water. 2 Cups milk. ^ Teaspoon dehydrated parsley, powdered. Salt and paprika. Bring water to a boil, add ground potato slowly, while stirring, and boil for 15 minutes. Scald milk in double boiler, add to potato, season with salt and paprika and pour into a tureen. Sprinkle parsley crushed between fingers over the soup, and serve. If liked thicker, blend a little butter and flour to a paste, stir into boiling soup and boil for several minutes. Pea Soup 2 Cups dehydrated peas. 2 Quarts cold water. Ham bone or bacon rind. 2 Tablespoons each dehydrated onions and carrots. Pepper. 3 Tablespoons butter. 1| Tablespoons flour. Croiitons. 102 SOUPS Soak onions, carrots and peas in water over night; next morning add ham bone and cook slowly until vegetables are very soft. Remove bone and press rest through a strainer. Blend together the butter and flour, add to puree, reheat to boiling, and boil for several minutes to cook the flour. Season to taste. Pour in hot tureen, sprinkle over 1 cup croutons, and serve. Tomato Bisque 1^ Cups dehydrated tomatoes. 3 Cups cold water. 2 Cups Thin White Sauce. (See page 109.) I Cup dehydrated onions, cut small. 1 Tablespoon dehydrated green pepper, cut small, i Teaspoon soda. 2 Teaspoons granulated sugar. Salt and pepper to taste. Soak tomatoes, onions and green peppers in cold water for 4 hours, then simmer until vegetables are tender and press all through a strainer. Reheat tomato, adding sugar, salt and pepper. Heat white sauce in double boiler, add soda to tomato, stir thoroughly and combine with white sauce, stirring while mixing. Serve in hot bouillon cups with a spoon of whipped cream, and on top of this a delicate touch of powdered de- hydrated parsley. 103 DEHYDRATING FOODS Vegetable Soup 2 Quarts soup stock. ^ Cup dehydrated soup mixture. (See page 85.) Soak vegetables in stock for 10 minutes, then bring slowly to boiling point and simmer until vegetables are tender. Instead of using soup stock, cold water and bouillon cubes may be used. Soak and cook vegetables in water until tender, dissolve cubes in a cup of the boil- ing liquid, add to vegetables, bring to boiling point and serve. In this way a vegetable soup may be quickly prepared, requiring about a half hour. Many other soups may be made from the dehydrated products by using the recipes given here as a basis for other soups. To save time, put the dehydrated product through a food chopper, or if the product is dried until brittle it can be ground into coarse meal through the hand-flour mills. In this event soaking is not neces- sary. 104 CHAPTER XII VEGETABLE AND PUDDING SAUCES AND SALAD DRESSINGS Vegetable Sauces Brown Sauce 1 Teaspoon dehydrated onion. 1 Teaspoon dehydrated carrot. 3 Tablespoons warm water. 4 Tablespoons butter. J Cup flour. 2 Cups soup stock. Small Bouquet. (See page 107.) Salt and pepper to taste. Soak onion and carrots in warm water for 10 or 15 minutes, then cook in water until liquid is evaporated. Add butter, Small Bouquet and stir constantly until butter browns; butter must not burn. Add flour and continue stirring until browned, then add stock and bring to boiling point; boil for a minute, then strain and add salt and pepper to taste. Cheese Sauce 2 Tablespoons butter. 2 Tablespoons flour. 1 Cup milk. I Cup grated cheese. Salt, pepper and dry mustard to taste. 105 DEHYDRATING FOODS Melt butter, add flour and stir over fire for 2 minutes, add milk and stir until sauce is smooth and slightly thick, then add cheese and seasonings and stir until well blended. Cook's Bouquet 1 Bay leaf. 2 Sprigs of thyme. 1 Blade of mace. 12 Peppercorns. 2 Cloves. 5 Sprays of dehydrated parsley. Soak parsley in cold water for 15 minutes, then lay the sprays in palm of left hand. Place the spices in the parsley, then fold over parsley so the spices are hidden; tie securely with a clean white cord. By using the Bouquet in soups no one flavor predominates, but a delicate blending of all is given to the soup. Hollandaise Sauce 2 Yolks, unbeaten. 8 Tablespoons butter. 1 Tablespoon lemon juice. 5 Tablespoons boiling water. Salt and pepper. Wash butter and divide into three portions. Put yolks, lemon juice and one piece of butter in upper part of small double boiler. Place over boiling water and stir constantly until butter is melted. Then add another piece and continue stirring, then the last piece of butter. 106 SAUCES AND SALAD DRESSINGS When melted and sauce thickens, add boiling water and let cook for a minute, still stirring constantly. Remove from fire and season to taste. Small Bouquet ^ Small bay leaf. 1 Small sprig of thyme. 5 Peppercorns. 2 Sprays dehydrated parsley. Put together as directed in Cook's Bouquet and use for flavoring sauces. Sauce Tartare ^ Cup Mayonnaise Dressing. (See page 112.) ^ Tablespoon chopped olives. ^ Tablespoon chopped gherkins. ^ Tablespoon chopped capers. 1 Teaspoon dehydrated parsley. 1 Teaspoon dehydrated onion. 2 Tablespoons cold water. Cut onion into very small pieces with scissors. Powder parsley with fingers and cover these with cold water and let soak for 30 minutes. Drain, add to chopped ingredients, and mix thoroughly in the may- onnaise. 107 DEHYDRATING FOODS Savory Tomato Sauce (To serve with spaghetti.) 1 Cup dehydrated tomatoes. 1 Tablespoon dehydrated onions. 1 Tablespoon dehydrated mushrooms. ^ Tablespoon dehydrated green peppers. If Cup cold water. 3 Tablespoons butter. 2^ Tablespoons flour. 1 Teaspoon salt. 1 Teaspoon pepper. 2 Teaspoons granulated sugar. ^ Teaspoon dehydrated parsley, powdered. Soak tomatoes, mushrooms, onions and peppers in cold water for 2 hours, then cook slowly until tender in same water. Melt butter in saucepan, add flour and stir over fire for 2 or 3 minutes; add vegetables and their liquid and stir until slightly thickened. Add seasonings and parsley crushed between fingers. Bring to boiling point and serve. Thick White Sauce 3 Tablespoons butter. 5 Tablespoons flour. 1 Cup milk. Salt and pepper. Melt butter, add flour and stir over fire for 2 min- utes; add milk and seasonings, and stir and cook until smooth and thick. Then use as directed. 108 SAUCES AND SALAD DRESSINGS Thin White Sauce 2 Tablespoons butter. 2 Tablespoons flour. 1 Cup milk. Salt and pepper. Make as directed for Thick White Sauce. Tomato Sauce f Cup dehydrated tomato. 1^ Cups cold water. 1 Teaspoon dehydrated onions. 2^ Tablespoons butter. 2 Tablespoons flour. Salt and pepper to taste. Soak tomato and onion in cold water for 2 hours, then cook in same water until vegetables are tender. Melt butter in a saucepan, add flour and cook for two minutes while stirring constantly. Add cooked vegetable pulp (pressed through a strainer), liquid and seasonings. Stir over fire until boiling hot. If tomato is very acid a pinch of soda should be stirred into the tomato before straining. Vegetable Sauce 3 Tablespoons butter. 3 Tablespoons flour. f Cup water in which vegetables were boiled, f Cup top of bottle of milk. Salt and pepper to taste. 109 DEHYDRATING FOODS Melt butter, add flour and stir over fire for 2 mmutes. Add liquid and stir until sauce is smooth and slightly thick, then season to your taste. Using the water in which the vegetable was boiled as part of your liquid adds to the sauce the mineral salts and other solubles which usually find their way down the sink. Pudding Sauces Hard Sauce 1 Cup powdered sugar, sifted. 6 Tablespoons butter. 1 Teaspoon flavoring. Cream butter, then add sifted sugar gradually, and then flavoring. If wished as a decorative sauce, place on ice until quite flrm, but not hard, press through a pastry bag and tube on to chilled plate, and return to ice box. When ready to use, dip a thin, flexible- bladed knife in boiling water, run blade under each rosette and place on the pudding or at the side, as desired. Nutmeg Sauce 1| Tablespoons corn starch, f Teaspoon salt. 4 Tablespoons sugar. 1 Cup cold water. 1 Tablespoon butter. Grated nutmeg to flavor. 110 SAUCES AND SALAD DRESSINGS Sift cornstarch, salt and sugar into a saucepan, add water and stir over the fire for 5 minutes, then add butter and nutmeg. May be used either hot or cold. Ruby Sauce I Cup currant jelly. 1 Tablespoon butter. 4 Tablespoons raspberry juice. Melt butter in double boiler, add raspberry juice and jelly, and stir with a fork until jelly is nearly dissolved. Remove quickly from fire and serve at once. The sauce is very effective when small pieces of red-colored beads show through it. Raspberry juice may be obtained by crushing 2 tablespoons dehydrated raspberries, covering with cold water and soaking for two hours. Then simmer until soft, strain and use liquid. Sweeten slightly while hot. Salad Dressings French Dressing 4 or 5 Slices dehydrated lemon. I Teaspoon salt. J Teaspoon pepper. 8 Tablespoons olive oil. 3 Tablespoons cold water. Soak lemon in cold water for 1 hour, then drain, saving water, and press lemon in a lemon squeezer. Put the ingredients in a glass mixing bottle and shake until well blended. Chill in refrigerator. Ill DEHYDRATING FOODS Boiled Mayonnaise 4 Yolks. 4 Tablespoons mild vinegar. 8 Tablespoons olive oil. 1 Teaspoon salt. 1| Teaspoons dry mustard. 2 Teaspoons sugar. 4 Whites of eggs beaten stiff, or — 1 Cup whipped cream. Put yolks in double boiler, add vinegar and half the oil. Mix thoroughly and stir over boiling water until mixture is creamy. Remove from fire and chill. Then add seasonings and balance of oil slowly. When per- fectly smooth, place in a jelly glass in refrigerator and add white of egg when ready to serve. The cooked part of the dressing will keep for some days, and the cream or white of egg may be added as desired. Mayonnaise Dressing 2 Yolks. 3 Tablespoons lemon juice. 1 Tablespoon tarragon vinegar. 1 Teaspoon salt. 1 Teaspoon sugar. 1 Teaspoon dry mustard. 1| Cups olive oil. Sift salt, sugar and mustard into bowl, add yolks and mix well, then vinegar. Add oil a teaspoon at a time at first, then when sauce begins to thicken add a 112 SAUCES AND SALAD DRESSINGS little lemon juice and continue until all the oil and lemon juice are used. When made keep in refrigerator until ready to use. Add paprika at the last, when mayonnaise is in its serving dish or mixed with salad, as this gives a decorative touch to the dressing. It is not necessary to have materials chilled before mixing, but :t is most essential that the temperature of all ingredients should be the same. Stiff Mayonnaise To proportions given in Mayonnaise Dressing add 1 teaspoon granulated gelatine soaked in 1 tablespoon cold water for 5 minutes, then stirred over boiling water until dissolved. Stir until well mixed with dressing. When cold this can be pressed through pastry bag and tube so as to form roses, rosettes, etc., as a decoration to the salad. 113 CHAPTER XIII ONE-DISH DINNERS A Savory Meat-stretching Dish 2 Cups dehydrated potatoes. I Cup dehydrated onions, f Cup dehydrated carrots. I Cup dehydrated turnips. 8 Cups cold water. 1 Pound beef. 2 Tablespoons minced suet. Salt and pepper to taste. 1 Tablespoon parsley. Soak each vegetable separately in cold water for several hours; drain and dry with a towel the onions, turnips and carrots. Cut the meat into small pieces or put through food chopper, using the coarsest knife. Try out the suet and cook the onions, turnips and carrots in it until slightly browned; add 4 cups boiling water and the meat, and cook very slowly for Ij hours; add salt and pepper and the soaked and drained potatoes. Continue simmering until potatoes are tender, adding more boiling water as needed. When finished there should be about 1 pint of liquid. Drain off liquid, place vegetables and meat on a hot platter, thicken liquid with 2 tablespoons flour mixed with a little cold water, bring to a good boil, add 1 tablespoon caramel and pour gravy over the cooked ingredients. 114 ONE-DISH DINNERS Almost Meatless Hash 1 Cup chopped, cooked meat (corned beef is especially good) . 1 Cup dehydrated potatoes. I Cup dehydrated onions. ^ Cup dehydrated carrots. 4 Cups cold water. 3 Tablespoons drippings. Salt and paprika. Soak potatoes, onions and carrots separately in cold water for 5 hours, then cook all but onions until tender in same water. Drain and chop fine. Drain soaked onions and saute in drippings until tender, add other vegetables, meat and seasonings, mix well, add 1 cup boiling water, and cook, stirring frequently, until liquid is absorbed. Allow hash to brown on lower side. Fold like an omelet on hot platter, decorate with parsley, and serve. One-dish Meal 3 Cups dehydrated tomatoes. I Cup dehydrated onions. 1 Cup uncooked rice. 1 Cup grated cheese. 3 Tablespoons olive oil. Salt and cayenne. 1 Teaspoon dehydrated parsley. Soak tomatoe§ in 5 cups cold water for 6 hours, and onions in three-fourths cup for same time. Dry 115 DEHYDRATING FOODS onions on towel and brown slightly in the oil. Add a pinch of soda to soaked tomatoes and cook slowly for 10 minutes, then drain, saving liquid. Combine onions, tomatoes, rice (previously blanched for 5 minutes) ; add 2 cups of tomato liquid, salt and pepper, and cook slowly until rice is tender; stir lightly with a fork while cooking. Turn mixture on a serving dish, cover thickly with grated cheese, and sprinkle with crushed parsley. Brown in a quick oven. Serve at once in same dish. Pot Roast and Vegetables 4 Pounds bottom round. I Cup dehydrated onions. J Cup dehydrated green peppers. ^ Cup dehydrated carrots. Noodles. 2| Cups cold water. 1 Small Bouquet. (See page 107.) Salt and pepper. Place vegetables to soak in the cold water for 5 hours, then drain off water and bring it to boiling point. Get a small piece of suet when selecting the meat. Chop suet fine and try out in the saucepan you intend using for the meat. Brown meat on all sides in the fat, then drain off surplus fat. When meat is browned add boiling water, soaked vegetables and Small Bou- quet, and let simmer for several hours, until meat is tender, adding salt and pepper when partly cooked. Remove meat, place on serving platter and keep hot 116 ONE-DISH DINNERS in oven. Strain off the liquid, saving vegetables and discarding bouquet. Parboil noodles in boiling salted water for 5 minutes, drain and finish cooking in the pot-roast gravy. When tender lift out with a strainer and surround the meat with them. Sprinkle over noodles the vegetables that were cooked with the meat. Thicken gravy with flour and water mixed together, adding sufficient boiling water to give about a pint. Boil for several minutes, pour several spoonfuls over the meat, sending rest to table in a gravy boat. Decorate with parsley. Vegetable Stew 2 Cups dehydrated potatoes. ^ Cup dehydrated turnips. 1 Cup dehydrated carrots. I Cup dehydrated onions. 1 Tablespoon dehydrated green pepper. 4 Tablespoons butter. 2 Tablespoons flour. 3 Cups milk or soup stock. Salt and pepper. Place each vegetable separately into a bowl, cover with cold water and let stand for 6 hours, then bring to boiling point and boil for 15 minutes. Drain, com- bine vegetables, add stock, seasoning and boil until tender. Drain liquid and save it. Melt butter in a saucepan, add flour and stir over fire for 2 or 3 minutes, add liquid and boil, then return vegetables to the sauce and cook slowly for 10 minutes. Any other combina- tion of vegetables may be used. 117 CHAPTER XIV RECIPES FOR USING DEHYDRATED VEGETABLES String Beans Preliminary Directions. — Soak 1 part dehydrated string beans in 3 parts cold water for 8 hours and cook until tender in same water, adding a pinch of soda to accentuate their color, and salt when vegetable is partly cooked. Time required, about 1| hours. String beans restore nicely and to almost their natural green color. Buttered String Beans 1 Cup dehydrated string beans. a 3 Cups cold water. 3 Tablespoons butter. Pepper. Soak and cook as directed, then drain, return to fire with butter and toss with a fork until well coated. Turn into a hot vegetable dish, dust with pepper and serve. These may be served on the meat platter as a garnish to broiled steak or chops. Creamed String Beans 1 Cup dehydrated string beans. 3 Cups cold water. 1 Cup Thin Wliite Sauce. (See page 109.) Soak and cook as directed, and reheat in white sauce. 118 DEHYDRATED VEGETABLE RECIPES String Beans in Stock 1^ Cups dehydrated string beans, 4 Cups cold water. 2 Cups beef stock. Soak and cook dehydrated string beans for a half hour in water in which they were soaked. Drain, add stock and finish cooking until they have absorbed most of the liquid. String Beans Maitre d'Hotel 1| Cups dehydrated string beans. 4 Cups cold water. 5 Tablespoons butter. Slight grating of nutmeg. 1 Tablespoon lemon juice. 1 Teaspoon minced parsley. Soak and cook dehydrated string beans as directed and drain. Cream the butter with a fork, add lemon juice gradually, then nutmeg and parsley, add to the drained cooked beans and toss over the fire until very hot. Excellent. String Bean Salad 1 Cup dehydrated string beans. 3 Cups cold water. I Cup dehydrated onions. I Cup cold water. 1 Tablespoon dehydrated green peppers. I Cup cold water. French Dressing. (See page 111.) 119 DEHYDRATING FOODS Soak vegetables in separate bowls in their respective amounts of cold water and cook the dehydrated string beans as directed in Preliminary Directions until tender, then drain and chill. Onions and peppers are soaked for 6 or 7 hours, then drained and used without cooking. Chop peppers fine and onions rather coarse, mix with the chilled string beans. Pour over the French Dressing and let them marinate in it for 20 minutes. Arrange crisp lettuce leaves in a chilled salad bowl, and heap the prepared vegetables in center. Fresh radishes cut into thin slices make an attractive garnish. String Beans with Bacon 1^ Cups dehydrated string beans. 4 Cups cold water. 3 Slices bacon. Soak and cook dehydrated string beans as directed, and drain. Cut bacon into small pieces and fry crisp in a frying pan, add drained beans, toss in bacon fat until hot and serve. Delicious. Beets Preliminary Directions. — Beets are cooked until nearly if not quite done before skins are removed and the beet cut for dehydrating. Consequently there is no long preliminary soaking necessary (3 hours being quite sufficient), which is a good thing, or the color would not be so deep. But as the cooking before the 120 DEHYDRATED VEGETABLE RECIPES beet was cut set and kept the color to a certain extent, the dehydrated beet restores to its attractive bright red color, and compares in every way most favorably with the fresh product. Buttered Beets 2 Cups dehydrated beets. 4 Cups cold water. I Cup butter. Salt and pepper. Soak as directed and cook in same water until done. Drain, add butter and toss over the fire until well coated. Dust with salt and pepper. They will be deliciously sweet. Beet Salad 2 Cups dehydrated beet (diced are best). 4 Cups cold water. f Cup English walnut meats, coarsely chopped. 2 Hard-boiled eggs. Crisp leaves of lettuce. Mayonnaise Dressing. (See page 112.) Soak and cook as directed in Buttered Beets, drain and chill. Mince whites of boiled eggs, add with nut- meats to beets and moisten with mayonnaise. Arrange lettuce in form of nests, add to each a generous portion of beet mixture, add yolks pressed through a sieve and top with a mayonnaise rosette (stiff mayonnaise forced through rose tube and bag). Add a whole walnut meat and serve very cold. 121 DEHYDRATING FOODS Creamed Beets 1^ Cups dehydrated beets. J 3 Cups cold water. 1 1 Cup Thin White Sauce. (See page 109.) Soak and cook as directed in Buttered Beets until tender. Drain and reheat to boiling point in the sauce. ,1 Pickled Beets 1 Cup dehydrated beets (sliced are better than diced). ^ Cup cold water. 1 Cup cider vinegar. ^ Tablespoon whole mixed spices. 1 Tablespoon granulated sugar. Mix water, vinegar, sugar and spices and add beets, letting them soak over night. Serve on a small plate as a pickle. (If beets were not thoroughly cooked before dehydrating they must be soaked and cooked first, and then let stand in the pickle.) Sweet-Sour Beets 2 Cups dehydrated beets. 4 Cups cold water. 1 Cup Sweet-sour Sauce. (See Sweet-sour Cabbage, page 128.) Soak and cook as directed in Buttered Beets, until tender. Drain and reheat for 10 minutes in sweet- sour sauce. Serve as a vegetable. 122 DEHYDRATED VEGETABLE RECIPES Brussels Sprouts Preliminary Directions. — Soak 1 part Brussels sprouts in 4 parts cold water for 6 hours. Cook until tender in same water, adding salt when half done. Requires from 30 to 40 minutes boiling. These are a most satisfactory dehydrated product and restore to their natural color, showing the gradations of color from the light center leaves down to the dark outside leaves. Brussels Sprouts au Gratin 1^ Cups dehydrated Brussels sprouts. 6 Cups cold water. 1 Cup Thin White Sauce. (See page 109.) ^ Cup grated cheese. Buttered bread crumbs. Soak and cook the sprouts as directed, drain. Place a layer in a buttered casserole, cover with sauce and sprinkle lightly with grated cheese; continue in layers of sprouts, sauce and cheese until all is used, covering top with buttered crumbs. Brown in quick oven and serve in same dish. Creamed Brussels Sprouts 1 Cup dehydrated Brussels sprouts. 4 Cups cold water. 1 Cup Thin White Sauce. (See page 109.) Salt and pepper to taste. Soak and cook as directed above, drain and reheat in the sauce. 123 DEHYDRATING FOODS Sauteed Brussels Sprouts 1| Cups dehydrated Brussels sprouts. 5 Cups cold water. 4 Tablespoons butter. 1 Teaspoon flour. 1 Teaspoon sugar. Dust with pepper. Soak and cook the sprouts as directed and drain thoroughly. Return to saucepan, add other ingredi- ents and toss over the fire for several minutes, then serve. Cabbage Preliminary Directions. — Soak 1 part cabbage to 4 parts cold water from 5 to 6 hours. Add salt to taste when half done and cook until tender in the same water. Requires about 25 minutes time for cooking. Baked Cabbage 2 Cups dehydrated cabbage. 7 Cups cold water. ^ Tablespoon salt. 2 Beaten eggs. J Cup cream. 2 Tablespoons melted butter. Pepper. Buttered crumbs. Soak and cook as directed, drain and chop fine. Mix eggs, cream and melted butter and dash of pepper with 124 DEHYDRATED VEGETABLE RECIPES the cabbage, place in buttered baking dish, sprinkle top with buttered crumbs and bake until brown. Any left over cold, cooked meat could be finely chopped and mixed with the cabbage to give variety. Cabbage au Gratin 1^ Cups dehydrated cabbage. 6 Cups cold water. 1 Cup Thin WTiite Sauce. (See page 109.) I Cup grated cheese. Salt and cayenne pepper. Soak and cook cabbage as directed, drain and chop coarse. Butter a baking dish, put in half the cabbage, cover with part of the sauce and sprinkle with cheese, dust with cayenne, and balance of cabbage, cover with sauce and rest of the cheese, and bake until brown. Serve in same dish. Creamed Cabbage 1| Cups dehydrated cabbage. 6 Cups cold water. 2 Tablespoons butter. 2 Tablespoons flour. 1 Cup milk. Salt and pepper. Soak and cook cabbage as directed. Make a smooth sauce from butter, flour^ seasonings and milk. Place cabbage in vegetable dish, pour sauce over it, toss lightly, dust with paprika and serve. 125 DEHYDRATING FOODS Escalloped Cabbage 1^ Cups dehydrated cabbage. 6 Cups cold water. 3 Tablespoons butter. 2 Tablespoons flour. 1 Cup milk. Salt and pepper to taste. Bread crumbs. Soak and cook cabbage as directed above, drain and chop coarse. Melt 2 tablespoons of butter, add flour and milk, and stir over fire until a smooth, thick sauce; season to taste. Butter a baking dish, put in a layer of chopped cabbage, cover with sauce, and continue in alternate layers until dish is full, having sauce as top layer. Sprinkle over some soft crumbs and dot with balance of butter. Brown in oven and serve in same dish. Fried Cabbage 1^ Cups dehydrated cabbage. 4 Cups cold water. 1 Cup dehydrated white potatoes. 4 Cups cold water. Bacon fat. Salt and pepper to taste. Soak cabbage and potatoes separately in water, and cook until tender in same water, salting to taste when partly cooked. Drain and mix vegetables and chop 126 DEHYDRATED VEGETABLE RECIPES coarse. Melt some bacon fat in a frying pan, put in the vegetables, dust with pepper and fry until browned on the under side. Fold as an omelet and serve on an oblong platter. Garnish with bacon curls, or it may be served with broiled pork chops. A very savory dish. Cold Slaw 3 Cups dehydrated cabbage. 8 Cups cold water. 1 Beaten egg. ^ Cup vinegar. f Cup top of the bottle of milk. 2 Tablespoons melted butter. 1 Tablespoon granulated sugar. 1 Teaspoon salt. 1 Teaspoon English mustard. Dash of cayenne. Soak cabbage in cold water for 6 hours, drain and chop coarse. Put milk, salt, sugar, mustard and egg in upper part of small double boiler and cook over hot water until thick, stirring constantly; add vinegar gradually, then butter, mix thoroughly and remove from fire. When cold add cayenne and mix sauce with the cabbage. Heap in salad dish and sprinkle with finely chopped red radish peeling. The radish adds both a touch of color and piquancy to the salad. 127 DEHYDRATING FOODS Sweet-Sour Cabbage 2 Cups dehydrated cabbage. 7 Cups cold water. J Cup dehydrated apples. 1 Cup cold water. Salt and pepper. J Cup brown sugar. 2 Tablespoons vinegar. 1 Tablespoon flour. 2 Tablespoons butter. Soak cabbage in 7 cups of water and apples in the 1 cup of water for 5 hours, drain and bring the water to boiling point. Mix apples with cabbage, pour over the boiling water to cover, add salt and boil until tender. Drain, add butter, sugar and vinegar and sprinkle lightly with flour. Toss over fire for a few minutes and turn into a hot dish. Carrots Preliminary Directions. — Soak product in 3 parts cold water to 1 part carrot for 1 hour; bring slowly to boil in same water and boil gently until tender, adding salt when half done. Time required, about 30 minutes. Buttered Carrots 1^ Cups dehydrated carrots. 4 Cups cold water. I Cup butter. Salt and pepper. 128 DEHYDRATED VEGETABLE RECIPES Soak and cook as directed, drain and return to sauce- pan with butter. Stir over fire until carrots are well coated and boiling hot. Add seasonings and serve around broiled chops or steak. Carrot Croquettes 2 Cups dehydrated carrots. 4 Cups cold water. f Cup Thick White Sauce. (See page 108.) 1 Yolk. Salt and paprika. Bread crumbs. Deep hot fat. Soak and cook as directed, drain and mash. Add sauce, seasonings, mix thoroughly; beat yolk and mix. Place in ice box until chilled. Shape into croquettes, roll in fine crumbs, dip in egg (1 white and 1 tablespoon cold water slightly beaten to mix), then again in crumbs. Fry brown in hot fat and drain on brown paper. Carrots and Peas 1 Cup dehydrated peas. 3 Cups cold water. ^ Cup dehydrated carrots. 1| Cups cold water. 1 Cup Thin White Sauce. (See page 109.) Salt and pepper. Soak and cook carrots as directed, and peas as directed under Preliminary Directions for peas on 129 DEHYDRATING FOODS page 147; drain vegetables and mix. Reheat in sauce, add seasonings as needed, and serve as a vegetable. Most attractive combination. Carrots and Turnips 1 Cup dehydrated carrots. 1 Cup dehydrated turnips. 6 Cups cold water. 1^ Cups Thin White Sauce. (See page 109.) Salt and pepper. Soak carrots and turnips separately each in half the water for 1 hour, then cook in same water, salted, until tender. Drain and reheat in sauce. Carrots, peas and turnips may be combined as above, using same amount of each vegetable. Glazed Carrots 1 Cup dehydrated carrots. 3 Cups cold water. ^ Cup Beef Soup Stock. (See page 99.) 2 Tablespoons butter. 2 Tablespoons granulated sugar. 1 Teaspoon lemon juice. Soak and cook as directed until tender, drain and place in a baking dish. Sprinkle with sugar and dot with butter. Add lemon juice to stock and pour it over the carrots. Bake in moderate oven until liquid is reduced and vegetable is brown. Serve as a garnish with meat. Carrots have a delicious flavor when cooked in this way. 130 DEHYDRATED VEGETABLE RECIPES Lyonnaise Carrots J Cup dehydrated onions. 1 Cup dehydrated carrots. 3^ Cups cold water. Fat. ^ Teaspoon dehydrated parsley. Salt and pepper. Soak onions in half a cup of water and carrots in balance, and cook carrots until nearly done; drain thoroughly. Drain and dry onions on towel. Melt fat in frying pan, add carrots and onions mixed, season with salt and pepper, and cook very slowly for 20 min- utes, stirring vegetables occasionally. Sprinkle with powdered parsley and when browned turn into heated dish. Cauliflower Preliminary Directions, — Soak 1 part dehydrated cauliflower in 4 parts cold water for 8 hours. Cook in same water, adding salt to taste, until tender, — about 25 minutes. Drain and serve as per any one of the fol- lowing recipes. If the head of cauliflower was sliced before dehydrating, handle it carefully when cooking so that the slices will not become broken. If the prod- uct was separated into the flow^erets it will not break quite so easily. While the dehydrated product may be dark in color, it rehydrates and cooks as white as does the fresh. 131 DEHYDRATING FOODS Baked Cauliflower 2 Cups dehydrated cauliflower. 8 Cups cold water. 1 Cup Vegetable Sauce. (See page 109.) ^ Cup buttered breadcrumbs. So£ik and cook as directed, then heap into a casserole dish and pour over the sauce; sprinkle top with but- tered crumbs and bake in hot oven until well crusted. Cauliflower au Gratin 1^ Cups dehydrated cauliflower. 6 Cups cold water. ^ Cup grated American cheese. Dash of paprika, f Cup Vegetable Sauce. (See page 109.) Soak and cook as directed, drain and shape into a mound on a gratin dish. Cover with the sauce, sprinkle thickly with cheese, dust with paprika, and brown in a quick oven. Serve as a vegetable entree. Cauliflower Fritters To give the most attractive dish use dehydrated cauliflower roses instead of slices. Soak for 8 hours in 4 times their bulk of cold water, cook in same water until tender, drain carefully (save water), then dip each piece in — 132 I DEHYDRATED VEGETABLE RECIPES Fritter Batter 1 Cup flour. 2 Eggs. 1 Tablespoon olive oil. f Cup (about) cold cauliflower water. I Teaspoon salt. Sift flour and salt into a small bowl, add liquid gradually, then beaten yolks, mix well and fold in the stiflBy beaten whites and lastly the olive oil. Before dipping roses into the batter, have ready the saucepan of hot fat and fry as soon as dipped. Drain fritters on brown paper. Makes an attractive garnish to the meat dish, or may be served with Sauce Tartare. (See page 107.) Cauliflower Souffle 1 Cup dehydrated cauliflower. 3^ Cups cold water. 1 Cup Thin White Sauce. (See page 109.) 3 Eggs. Salt and paprika to taste. Soak and cook as directed, drain and press through sieve and add to white sauce. Add yolks, unbeaten and one at a time, blending each thoroughly before adding the next one. Beat the whites in a good-sized bowl until stiff, and pour cauliflower mixture into them, mixing lightly but thoroughly. Pour into a buttered covered baking dish and bake, uncovered, in moderate oven until done, — when there is no sound when you 133 DEHYDRATING FOODS "listen'* to the souffle. Have cover to dish hot and place on souffle before removing from oven. Serve immediately, as souffle is apt to fall with change in temperature. Cauliflower Timbales 1 Cup dehydrated cauliflower. 3^ Cups cold' water. 1 Cup soft bread crumbs. Milk. 1| Tablespoons melted butter. 3 Eggs. Salt and pepper, nutmeg. Soak and cook the caulifliower as directed, drain and press cauliflower through a sieve. Soak crumbs in milk until soft, squeeze dry and add them to the cauliflower, with melted butter, beaten yolks and seasonings. Mix thoroughly and fold in the beaten whites. Have ready individual timbale molds, buttered and crumbed . Fill two-thirds full, set molds in a pan of hot water and cook in oven until firm. Test with knife in center. Turn out on platter and surround with a White or Cheese Sauce. Delicious. Cauliflower with Cheese Sauce Use proportions as given in previous recipe. To the sauce add the cheese, and stir it over the fire until blended, then pour it over the cauliflower mound, dusting lightly with paprika and serve without brown- ing. Serve as a vegetable. 134 DEHYDRATED VEGETABLE RECIPES Creamed Cauliflower 2 Cups dehydrated cauliflower. 8 Cups cold water. 1^ Cups Thin White Sauce. (See page 109.) Soak and cook dehydrated cauliflower as directed, then reheat in the white sauce and serve in a hot vegetable dish. Celery Preliminary Directions. — Allow 1 part celery and 3 parts water. Soak 8 hours and cook in same water until tender, adding salt when partly done. Drain and serve as per any of the following recipes. Celery Fritters 2 Cups dehydrated celery. 5 Cups cold water. ^ Cup flour. 1 Egg. 2 Teaspoons melted butter. Pinch of salt. J Cup water celery was boiled in. Soak and cook celery as directed and drain. When cold, dip in batter made as follows: sift salt with flour, add liquid and beaten yolk, then the beaten white and lastly the butter. Fry in deep hot fat and drain on brown paper. Serve as a vegetable garnish for the meat. 135 DEHYDRATING FOODS Creamed Celery 1 Cup dehydrated celery. 3 Cups cold water. 1 Cup Thin White Sauce. (See page 109.) 1 Yolk. Soak and cook as directed, drain and reheat in sauce to boiling point. Remove from fire, stir in beaten yolk, mix thoroughly and serve in ramequins. Escalloped Celery 1^ Cups dehydrated celery. 4| Cups cold water. 1 Cup Thin White Sauce. (See page 109.) 1 Tablespoon lemon juice. Salt and pepper. Soak and cook as directed; drain and cook 5 min- utes in the sauce. Add lemon juice just as it comes from fire and season to taste. Corn Preliminary Directions. — If steamed until nearly cooked before dehydrating, corn will not need to be soaked long before cooking, but if only steamed long enough to blanch before dehydrating, then it needs longer soaking. Allow 1 part corn to 2 parts cold water, and soak for 4 hours, then cook slowly in same water until tender, — about 45 minutes. 136 DEHYDRATED VEGETABLE RECIPES Corn Chowder f Cup dehydrated corn. 1 Tablespoon dehydrated onion. 1 Cup dehydrated potatoes. 4 Cups hot milk. 2 Tablespoons fat salt pork, minced. 2 Tablespoons butter. Salt and pepper. Soak corn in 1| cups cold water over night, potatoes in 3 cups cold water for 6 hours, and the onion in one- half cup cold water for 3 hours. Boil potatoes and corn in same water they were soaked in until tender. Try out the pork, dry onion thoroughly, and fry it in the pork without browning; add corn, potatoes and hot milk, season with salt and pepper. Soften 6 soda crackers in milk. Turn chowder into hot tureen, place crackers over top and serve. A hearty and inexpensive dish. Corn Croquettes I Cup dehydrated corn, ground fine. 1 Cup Thick White Sauce. (See page 108.) 1 Egg. Salt to taste. Put corn through food chopper or hand mill, add sauce, salt and egg, and set in ice box to chill. Shape into croquettes, roll in soft crumbs, dip in egg slightly beaten with 2 tablespoons cold water, and again roll in crumbs. Fry brown in deep hot fat. 137 DEHYDRATING FOODS Corn Fritters I Cup dehydrated corn, ground coarse. 1 Cup milk. I Cup water. 1 Egg. 1 Tablespoon sugar. Salt and pepper to taste. 1 Teaspoon baking powder. 1 Cup (about) flour, or enough to give consistency for drop batter. Soak corn in milk and water in ice box for several hours, then cook gently until soft. Remove from fire and cool. Sift together the dry ingredients, add to corn with beaten egg, mix well and drop by spoon- fuls into deep hot fat, and brown. Drain thoroughly. If corn is ground finer (like meal) it will not require the soaking or cooking. Then omit water and use about one-half cup of milk. Corn Omelet i Cup dehydrated corn, finely ground. 4 Eggs. 8 Tablespoons milk. ^ Teaspoon salt. Dash of pepper. 3 Tablespoons butter. Separate whites and yolks and beat whites until very stiff and yolks until thick. Add milk, seasonings and corn to yolks and mix well, then pour into the 138 DEHYDRATED VEGETABLE RECIPES beaten whites, mixing lightly. Melt butter without browning in deep frying pan and pour in egg mixture; place over slow fire and cook until set on the bottom, then place pan in hot oven a minute to cook the top. Holding the pan in the left hand, run a knife under edge of omelet and slip it out on to a hot platter. With one-half of the omelet resting on the platter, fold the other half on top. Decorate with parsley. Delicious. Corn Relish ^ Cup dehydrated onion. f Cup dehydrated pepper. S Cups dehydrated corn. 2 Cups dehydrated cabbage. 2 Cloves garlic. f Cup salt (or to taste). 2 Cups sugar. I Cup cider vinegar. 1 Ounce English mustard. Put all vegetables separately through the food chopper, using medium-sized knife, and measure after chopping. Place them in a preserving kettle, cover with cold water and let soak several hours (about 4). If water has been absorbed, add enough more to prevent burning, and cook until soft. Then add sugar, salt and vinegar and boil slowly until thick, stirring often. Mix mustard into a thin paste with vinegar, add to corn mixture, boil 5 minutes, fill into hot jars and seal. Serve as a relish with meats. 139 DEHYDRATING FOODS Corn, Southern Style 1 Cup dehydrated corn. 2 Cups cold water. 2 Slightly beaten eggs. 2 Tablespoons butter. 2 Cups milk. Salt and pepper and granulated sugar. Soak and cook until nearly tender, as directed before. Remove from fire, add butter and seasonings. Mix milk with slightly beaten egg and add to the corn mixture. Turn into a buttered baking dish, set dish in a pan of hot water, and bake in a moderate oven until custard is set. Serve as a vegetable in same dish. The time required for soaking and cooking until nearly tender may be saved if the cup of corn is first put through a flour mill and then mixed with other in- gredients and baked. Creamed Corn and Green Peppers 1^ Cups dehydrated corn. 1| Tablespoons dehydrated green peppers. 2 Cups cold water. I Cup milk. 3 Tablespoons butter. Salt and pepper. Soak vegetables in cold water as directed and cook slowly until tender. If water is absorbed, add milk and complete the cooking in a double boiler. When tender add seasonings and butter. 140 DEHYDRATED VEGETABLE RECIPES Fried Corn This is a good way to use up any left-over stewed corn. Place over the fire and simmer until milk has been absorbed, then add some butter and stir over a brisk fire until corn is a golden brown. Stewed Corn 1 Cup dehydrated corn. 2 Cups cold water. I Cup cream. Salt and pepper. Soak and cook as directed, add cream and seasonings and serve. Succotash 1 Cup dehydrated corn. 6 Cups cold water. 1 Cup dehydrated beans. 4 Tablespoons butter. Salt and pepper. Top of bottle of milk. Soak corn in half the water for 4 hours, and beans in balance of water for 6 hours, then cook both vege- tables until tender in same water. Drain, combine vegetables, add seasonings, butter and milk to just moisten. Stir over the fire for 5 minutes. 141 DEHYDRATING FOODS Eggplant Preliminary Directions. — Allow 3 times as much cold water as vegetable. Soak for 15 minutes and dry and use as directed. Eggplant Saute 8 Slices dehydrated eggplant. Cold water. Salt and pepper. Fat. Soak the eggplant as directed, drain and dry with towel. Dust each side of the slices with salt and pepper and fry slowly until tender and browned. Drain on brown paper. Eggplant with Brown Sauce 2 Cups dehydrated eggplant (diced). 5 Cups cold water. 1 Cup Brown Sauce. (See page 105.) Grated cheese. Bread crumbs. Butter. Salt and cayenne. Soak in water as directed, drain well and place in baking dish in alternate layers with Brown Sauce, seasoning each layer of eggplant. Bake covered until tender, then sprinkle top with grated cheese, cover this with crumbs, dot with butter and brown quickly. 142 DEHYDRATED VEGETABLE RECIPES Fried Eggplant Sliced dehydrated eggplant. Salt and pepper. 1 Egg. 1 Tablespoon cold water. Flour. Soft bread crumbs. Soak in cold water for 15 minutes, dry between towels and dust each slice with salt and pepper. Beat egg slightly with 1 tablespoon of cold water, dip each seas- oned slice first in flour, then egg, and then in crumbs. Fry in fat until tender and browned. Keep hot in oven until all are cooked. Mushrooms Preliminary Directions. — This vegetable adds so much to sauces and other dishes that a supply should be kept on hand. Allow 1 part mushroom and 2 parts cold water. Soak for 1 hour, then cook in same water until tender. Creamed Mushrooms 1 Cup dehydrated mushrooms. 2 Cups cold water. 2 Tablespoons butter. 2 Tablespoons flour. I Cup thin cream or top of the bottle of milk. Salt and pepper. 1 Teaspoon lemon juice. 143 DEHYDRATING FOODS Soak and cook mushrooms as directed, then set aside. Melt the butter in a saucepan, add flour and stir over the fire for 2 minutes; add mushroom liquor and stir until sauce is smooth and thick. Add cream, seasonings and mushrooms, stir until boiling, remove from fire, add lemon juice and serve at once. Mushrooms in Ramequins 1^ Cups dehydrated mushrooms. 2| Cups cold water. i Cup Thick White Sauce. (See page 108.) Dash of nutmeg. Buttered crumbs. Soak and cook mushrooms as directed, and drain. Add a half cup of the mushroom liquid to the white sauce, reheat mushrooms in it, adding a touch of nutmeg. Pour into ramequins, sprinkle top with buttered crumbs and brown in a quick oven. Serve as a vegetable entree. Mushrooms on Toast 1 Cup dehydrated mushrooms. 2 Cups cold water. ^ Cup Thick White Sauce. (See page 108.) Salt and pepper. 2 Tablespoons cream. 1 Yolk. Rounds of buttered toast. 144 DEHYDRATED VEGETABLE RECIPES Soak and cook mushrooms as directed. Drain and add a half cup mushroom liquid to the white sauce. When boiling add mushrooms and seasonings. Beat yolk, add cream and stir into the mushrooms. Remove from fire, pour it over the toast and serve. Onions Preliminary Directions. — Soak dehydrated onions in twice their bulk of cold water for about 6 hours, and cook tender in same water, adding salt when half done. Drain and use as directed. Creamed Onions 2 Cups dehydrated onions. 4 Cups cold water. Salt and pepper. 1 Cup Vegetable Sauce. (See page 109.) Soak and cook dehydrated onions as directed, and drain. Reheat to boiling point in Vegetable Sauce, add seasonings and serve. Escalloped Onions 3 Cups dehydrated onions. 5 Cups cold water. 1 Cup Thin White Sauce.