Chapter 34

Dried foods may be stored in paper bags and boxes which are much less expensive containers than glass jars or tin cans. Hence if space is limited and glass or tin containers are difficult to secure or are expensive, drying may prove a very satisfactory method of preserving food.

METHODS OF DRYING AND DRIERS.--Food may be dried by:

1. Sun.

2. Steam (placing food on a specially constructed tray (see Figure 93) which is heated with steam).

3. Stove or oven drying (placing food above a stove or in the oven).

4. Fan drying (placing an electric fan near the food).

A combination of these methods, especially the two latter, is often used in drying foods.

Plates or dishes may serve as driers when the drying is done in the oven. Trays for drying may be constructed at home or they may be purchased. Most of them consist of a wood or metal frame over which wire netting is tacked. Single trays or a series of trays one placed above the other may serve as driers. When drying is accomplished by heat from a stove, the drier is hung over a stove or it rests on the top of the stove. In the latter case, it is necessary that the frame of the tray be constructed so that the bottom tray does not rest directly on the stove. In case the drying is done over a kerosene stove, the bottom of the tray must be of tin or galvanized iron to protect the food from kerosene fumes. The lowest tray must be placed at least 4 inches above the metal bottom.

SELECTION AND PREPARATION OF VEGETABLES FOR DRYING.--To secure the best results, select mature but fresh vegetables. They should be in good condition, free from blemish.

Certain foods, such as berries, cherries, peas, lima and shell beans, are dried whole. Most vegetables should be cut into slices from 1/8 to 1/4 inch in thickness. The slicing may be done with a paring or kitchen knife, or it may be done by means of a slaw-cutter or a rotary chopper. Foods are sometimes cut into pieces for drying by means of the food chopper. It is necessary that all knives and cutting devices be clean. There should be no discoloration of the vegetable from the cutting utensil. It has been found advisable to blanch most vegetables before drying. The method of blanching given previously can be used in drying vegetables as well as canning them. Foods are not cold-dipped, however, after blanching when they are to be dried. Fruits are usually not blanched before drying.

FOOD PRESERVATION

METHOD OF DRYING FOODS.--Place the prepared food on drying trays. Unless the drying is done in the oven, cover the food with cheese-cloth. If possible, tack the cloth to the frame so that no dust or insects can come in contact with the food. Stir or turn foods once or twice a day while they are drying. This is especially necessary when foods are dried in the sun.

_If the food is to be dried in the sun_, place the tray containing the food in the sun, where there is a breeze. If it rains, take the trays indoors. Also bring the trays indoors just before sunset.

_If food is to be dried by means of steam_, a special device is needed (see Figure 93). The device consists of a large pan for holding water and a hollow tray. The under surface of the tray has an opening about the size of the diameter of the pan. To this opening is fastened a collar which fits snugly into the pan. The pan filled with water is placed over a burner. When the water boils, the steam rises and fills the hollow tray and escapes by means of the small pipe in the upper surface of the tray. The food is placed on the upper surface and is dried by steam heat.

_If the food is to be dried in the oven_, place the food on suitable trays. Oven drying is much more satisfactorily done if the oven is provided with a thermometer. The temperature for drying foods is much less than that of boiling water,--it varies from 115 degrees to 175 degrees F. It is often necessary to keep the oven door open so that the temperature does not become too high.

_If food is dried over a stove in a series of trays_ one placed above the other, the position of the trays should be changed so that the food may be uniformly dried.

_If food is dried by means of an electric fan_, the fan should be so placed that the current of air is directed along the trays lengthwise. The drying will be most rapid nearest the fan; hence it is necessary to change the position of the tray or of the food every few hours. Foods may be dried in less than 24 hours by means of an electric fan. A few foods such as sliced string beans may be dried in a few hours. Before drying by means of a fan, food should be blanched. It is also necessary to heat food dried in this way in an oven at 180 degrees F. for 10 or 15 minutes before storing.

Testing for Sufficient Drying and Conditioning.--The time for drying varies with the method of drying and the kind of food. A definite time of drying cannot be stated. There are some tests which may be applied in determining when a food is sufficiently dried. The following is quoted from the Bulletin of the _National War Garden Commission_, Victory Edition, p. 22:

"When first taken from the drier, vegetables should be rather brittle and fruits rather leathery and pliable. One method of determining whether fruit is dry enough is to squeeze a handful; if the fruit separates when the hand is opened, it is dry enough. Another way is to press a single piece; if no moisture comes to the surface the piece is sufficiently dry. Berries are dry enough if they stick to the hand but do not crush when squeezed."

When the food is judged to be sufficiently dried, it should be placed in boxes or bowls and covered with clean cloths. The dried foods should be stirred or poured from one container to another once a day for 10 days or two weeks. If at the end of this time the food is found to be moist, it must be subjected to the drying process for a short time. After the second drying, it should be treated as directed above. If the food is observed for several days and found to be dry, it may be stored away. This process of testing and making them sufficiently dry after removing from the drier is termed _conditioning_.

DRIED CORN

Select such sweet corn for drying as you would for immediate table use. Blanch the corn (on the cob) for 8 to 12 minutes in boiling water. Drain thoroughly. Then cut the corn from the cob as directed in Lesson IV. Dry by subjecting to a temperature of 130 degrees F. gradually increased to 140 degrees F. Stir the corn often. It is sufficiently dried when it is hard and semi-transparent.

(Adapted from _Bulletin of the National War Garden Commission, Victory Edition_.)

TABLE FOR BLANCHING AND DRYING [Footnote 134: From Bulletin of the _National War Garden Commission_, Victory Edition]

The following table shows blanching time for vegetables and the temperatures to be used in drying by artificial heat.

VEGETABLES BLANCHING TEMPERATURE TIME (FAHRENHEIT) Minutes Degrees

Beets 2 120 to 145 Cabbage 3 to 4 115 to 135 Carrots 2 120 to 145 Cauliflower 4 to 6 120 to 130 Celery 2 to 3 135 Figs 120 to 140 Garden peas 3 to 5 115 to 140 Green string beans 5 to 8 130 to 145 Lima beans 3 150 Okra 3 115 to 135 Onions 140 Parsnips 2 120 to 145 Potatoes 2 to 3 125 to 150 Prunes - 130 to 175 Pumpkin and winter squash 3 to 6 135 to 160 Spinach 2 130 Summer squash 3 to 6 135 to 160 Sweet corn 8 to 12 130 to 140 Sweet potatoes 6 to 8 145 to 165 Tomatoes 1 1/2 120 to 140 Turnips 1 to 2 135 to 165 Wax beans 3 150

Fruits

Apples 130 to 175 Apricots 130 to 165 Berries 130 to 155 Cherries 120 to 150 Peaches 130 to 165 Pears 130 to 175 Plums 130 to 165

QUESTIONS

Under what conditions do you think it would be advisable to dry foods rather than can them?

Name the advantages of dried over canned foods and the advantages of canned over dried.

From what you have learned regarding the cooking of dried fruits and dried peas and beans, how would you cook home-dried vegetables?

Give a reason for each step of the process.

Why is it necessary to stir foods occasionally while drying?

Why is oven drying of foods much more satisfactory when the oven is provided with a thermometer?

Explain why it is necessary to condition dried foods before storing.

RELATED WORK

LESSON CLXXIII

THE SICK-ROOM TRAY

SELECTION OF FOODS FOR THE SICK.--Methods of preparation of food for the sick differ somewhat from methods of preparation of food for those in health. The chief difference is in the _selection_ of the foods to be prepared. In severe illness the physician prescribes definitely the diet of the patient. In the absence of a trained nurse, it is the home-keeper's work to follow the physician's directions and to prepare such foods as can readily be digested.

Often the home-keeper not only prepares, but selects the foods for the indisposed members of the household. In any case of feeding the sick, the following suggestions should be kept in mind:

(_a_) Choose easily digested foods and prepare them in such a way that they will be easily digested. Liquid or easily liquefied foods are digested with the least effort, hence the use of milk, broths, soups, and gruels in sick-room diet. Such semisolid foods as eggs (uncooked or soft cooked), cereals, softened toast, etc., are also easily digested. Avoid foods that are digested with difficulty, as pastry, fried foods, "rich" sauces, pork, veal, lobster, and baked beans.

(_b_) Give special attention to the selection of foods that appeal to the appetite. When foods are served, even though they are selected according to the physician's directions, likes and dislikes of the patient should be observed. If food suitable for the patient is distasteful to him, substitutions should be made or distasteful foods should be disguised. Eggs, for example, are most valuable foods for the sick. If disliked by the patient they may be slipped into such foods as cocoa or gruels. Appeal to the appetite can be made by changing the methods of preparing foods. The selection and preparation of food for the sick call for ingenuity and resourcefulness on the part of the homekeeper.

(_c_) Prepare less food for the sick than for those in health. Sometimes a lessened quantity of easily digested food is all that is needed to effect recovery from an indisposed condition. Some energy is needed to carry on the involuntary activities of the body, such as the beating of the heart, and the movements of the lungs (see _Table of Energy Requirements_). For the very sick patient, food served in small quantities, but served often, is necessary.

SELECTION OF FOODS FOR THE CONVALESCENT.--In recovery from severe illness, there is often the problem of building up an emaciated body. Knowledge of the proper quantity and the kind of food aids greatly in solving this problem.

The basic principles of the selection of food _to increase weight_ were discussed previously (see _Daily Carbohydrate and Fat Requirement_). The use of concentrated foods, _i.e._ those whose fuel value is high, such as eggs, cream or top milk, and butter, is usually advisable. These foods can be added to foods of less fuel value such as vegetables. A generous use of whole milk is also effective in gaining weight. This can be used to advantage not only at meal times but between meals and at bed time. Milk is one of the few foods which can be used effectively between meals. Because it is bland in flavor, it does not "spoil the appetite" for the following meal. Bread and other grain foods and starch-rich vegetables are useful foods for gaining weight.

Many of the suggestions for the selection of foods for the sick apply to the selection of foods for the convalescent.

PREPARATION OF SPECIAL FOODS FOR THE SICK AND FOR THE CONVALESCENT.--(1) _Milk_.--Milk is one of the most important foods for an invalid because it is a liquid containing valuable nutrients. It is used in a partially predigested condition in Junket "Custard", peptonized milk, and malted milk. Buttermilk, kumiss, and matzoon are often agreeable and beneficial to the sick; by some, they are more easily digested than whole milk. Frozen desserts made of milk or cream are popular foods for the sick.

(2) _Eggs_.--Since eggs are both high in nutrients and easily digested, they serve as a most important article of diet for the sick. The variety of ways in which eggs can be cooked and served also adds to their value as a sick-room food. Eggs combined with milk (egg-nog, custards), with cereals (rice pudding, gruels), and with toast make suitable foods for the sick and convalescent. The principles used in the preparation of custards (see Lesson LI) should be applied in combining eggs with hot liquids.

(3) _Gruels_.--The principle of preparing breakfast cereals may be applied to the preparation of gruels. In the making of gruels less cereal and more liquid are used, _i.e._ mix 1 tablespoonful of cereal with 1 cupful of liquid. The finished product is strained. A gruel may be prepared by diluting a cooked cereal and straining. Gruels should be of the consistency of cream soups. Corn-meal, oatmeal, barley, rice, flour-- especially graham, whole wheat, and gluten--arrowroot, and crushed crackers--especially graham and oatmeal--are suitable cereals for gruels. Water or a combination of water and milk is used for the liquid. When both water and milk are used, the method of cooking Rice Pudding should be followed.

The seasoning and flavoring of gruels are most important. Distaste for gruels is often due to improper seasoning. "High" seasoning is not desirable for the sick or convalescent. Usually a patient does not care for highly seasoned food. But some seasoning is necessary to make a tasty gruel. Gruels may be flavored with whole spices, meat extract, fruits, such as raisins, cranberries, etc., and lemon peel. The flavor of whole spices and fruits is extracted by cooking them with the gruel. If nutmeg is used, it is grated over the surface of the cooked food. The identity of this spice can thus be recognized. Sugar is used sparingly for the sick.

(4) _Broth and Meat_.--Although there is little nourishment contained in meat broths (see _Protein in Meat_), beef tea is often used as food for the sick, especially when liquid diet is necessary. It is appetizing and tasty.

To make _beef tea_, soak chopped meat in water for at least one hour. (Use 1 pint of water to 1 pound of lean beef.) Then cook the mixture _slightly_, over hot water (until it becomes reddish brown in color), and stir constantly. Strain through a _coarse_ strainer, season, and serve at once.

Sometimes the _juice of beef_ without any dilution with water is served to the sick. The meat is cut into pieces and heated slightly; then by means of a lemon "squeezer" or a meat press the juice is extracted.

Meats such as chicken (white meat preferably), lamb, broiled or roasted beef, can be used for convalescents. Scraped meat, _i.e._ meat from which the tough tissue is removed (see Experiment 50), can often be given to an invalid when solid meats are denied. The scraped meat contains more nutriment than beef juice (see _Protein in Meat_). It should be made into balls and pan-broiled (see _Pan-broiling_).

PREPARING THE TRAY.--Attractive serving of foods may make a stronger appeal to the appetite than choice selection or skilful preparation of foods. It should be remembered that the foods are to be carried from the kitchen to the sick room. For this reason, it is well to place foods, especially liquids, in deep dishes suitable for transit. All hot foods should be placed in covered dishes, that they may be hot when the bedside is reached.

For serving sick-room foods, the daintiest china available should be used. The tray should be spread with a clean napkin or doily. In the case of a contagious disease, a paper napkin or doily may be used. It should be destroyed at once after using.

A bedside stand which supports the tray without any effort of the patient is a comfort.

For contagious diseases, burn any remaining bits of food and sterilize the dishes,--cover with cold water, heat, and boil.

QUESTIONS

Keeping in mind that the requisite for food for the sick is ease of digestion, make a list of liquid, semisolid, and solid foods suitable for the sick room.

Explain why it is that liquid foods are invariably prescribed for the sick.

Give a variety of ways of cooking and serving eggs for the sick.

Keeping in mind the suggestions given in the chapter on _Menu-making_ and in the present chapter, write several menus for an indisposed or convalescent patient.

LESSON CLXXIV

PREPARING TRAYS FOR THE SICK AND CONVALESCENT

Plan [Footnote 135: See Footnote 72.] menus for the sick and for the convalescent. Prepare the foods and arrange them on trays.

LESSON CLXXV

REVIEW--MEAL COOKING

MENU

Cream of Potato Soup Croutons Baked Custard

See Lesson XIV for suggestions regarding the preparation of the lesson.

LESSON CLXXVI

HOME PROJECTS [Footnote 136: See Lesson IX.]

SUGGESTIONS FOR HOME WORK.--Can fruit or vegetables, or make marmalades, jellies, etc. If possible, select the fruits or vegetables at market.

SUGGESTED AIMS: (1) To compare home-canned and factory-canned products. Determine the difference in cost per pint or quart. Compare the difference in flavor and appearance.

(2) To compare the yield of fruit made into jam or conserve and jelly. Note the weight of the fruit, sugar, and other ingredients before preserving. How many glasses of jam or conserve does each five pounds of material yield? State the advantages of preparing jelly from fruit and of preparing jam or conserve.

DIVISION EIGHTEEN

SUPPLEMENTARY

LESSON I

THANKSGIVING SAUCE

CRANBERRY SAUCE

1 quart (1 pound) cranberries 2 cupfuls water 2 cupfuls sugar Salt

Pick over and wash the cranberries. Cook them in water until they are soft and the skins are broken. Remove from the fire; strain if desired, add the sugar and salt, and stir until dissolved. Set aside to cool.

CRANBERRY "JELLY"

1 quart (1 pound) cranberries 1 cupful water 2 cupfuls sugar Salt

Prepare and cook the cranberries in water, as for Cranberry Sauce. Press through a strainer, add the sugar and salt, and mix well. Without further cooking pour the mixture into molds which have been rinsed in cold water. Set aside to cool and stiffen.

QUESTIONS

Give a practical method of washing cranberries. How does Cranberry Sauce differ from Cranberry Jelly? If you desired to make _clear_ Cranberry Jelly what change would you make in the method given above?

LESSON II

THANKSGIVING DESSERTS

PLUM PUDDING

2 cupfuls soft bread crumbs 1/4 teaspoonful baking soda 2 teaspoonfuls baking powder 1/8 teaspoonful cloves 1/2 teaspoonful cinnamon 1/4 teaspoonful salt 1/2 cupful suet 1/2 cupful molasses 1 egg 3/4 cupful milk 1/2 cupful currants 1/2 cupful raisins

To prevent suet from sticking while being chopped, sprinkle it with a little flour. Use a meat grinder, or a chopping bowl and knife, to chop the suet. Beat the eggs lightly and add the milk to them. The currants and raisins should be cleaned as directed previously, and sprinkled with flour. Mix the ingredients in the order given. Steam in an oiled pudding mold for at least 2 hours. Serve with Hard Sauce I or II, Yellow Sauce, or Vanilla Sauce.

VEGETABLE PLUM PUDDING

2 cupfuls flour 1 pound seeded raisins 1 cupful potatoes 1 cupful carrots 1 cupful sugar 1 teaspoonful salt 1 teaspoonful baking soda 1 tablespoonful cold water 1 cupful suet 2 oranges--juice and grated rind 1 lemon--juice and grated rind

Mix the flour and raisins. Put the potatoes, carrots, and suet through a food chopper. Mix the baking soda and water. Combine these three mixtures. Then add the remaining ingredients. Turn into a greased mold and steam three hours. Serve hot with Lemon Sauce or with Hard or Yellow Sauce.

HARD SAUCE II

3/4 cupful brown sugar 1/3 cupful butter 2 tablespoonfuls cream or milk 1 teaspoonful vanilla _or_ 1 teaspoonful lemon juice and 1/2 teaspoonful vanilla

Cream the butter, add the sugar gradually, and mix thoroughly. Add the cream or milk gradually. Add the flavoring. Chill; serve over hot puddings.

YELLOW SAUCE

2 eggs 1/2 cupful powdered sugar 1 tablespoonful milk or cream 1/2 teaspoonful vanilla Salt

Separate the eggs; beat the whites until they are stiff and dry. Add the yolks and continue beating until the mixture is very light. Then add the powdered sugar and beat again. Continue beating and add the milk or cream gradually; finally add the vanilla and salt. Serve at once over hot puddings.

CRANBERRY FRAPPE

1 quart (1 pound) cranberries 2 1/2 cupfuls sugar 4 cupfuls water Juice 1 large lemon Salt

Cook the cranberries and water slowly, until soft. Force through a sieve, and add the sugar, lemon juice, and salt. When cool, freeze (see _Preparing and Packing the Freezer_ and _Freezing_).

Serve with roast chicken or turkey, or as a dessert.

QUESTIONS

What are the leavening materials used in Plum Pudding? Explain their action.

Why are raisins and currants sprinkled with flour before adding to the pudding?

How should pudding molds be prepared for pour batters (see _General Suggestions for Steamed Quick-bread Mixtures_)? If it is desired to use left-over steamed pudding, how should it be reheated?

What is the price per pound of suet? How much by weight is required to make one half cupful?

See Figure 63 and tabulate the percentage composition of beef suet and butter. Which contains the more fat?

How many persons does the Plum Pudding recipe serve?

How many persons does the Cranberry Frappe recipe serve?

LESSON III

CHRISTMAS SWEETS

THE USE OF CANDY IN DIET.--Candy is an energy-giving food, but, unfortunately perhaps, it is not (at all times) a most desirable energy- giving food. Sugar exists in candy in concentrated form. As stated previously, such sugar is irritating to the organs of digestion. Sugar is contained in large quantity in some fruits, especially in dried fruits, figs, dates, prunes, etc. These fruits are a much better source of sweets for children than is candy, because they do not contain as much sugar, and have, in addition, valuable food materials in the form of ash. (See Figures 92 and 94. Note the large quantity of carbohydrates and ash in raisins. Also note the large quantity of carbohydrates--which are in the form of sugar--in stick candy.)