No. 6. DEPARTMENT OF AGRICULTURE. 617 



DRYING FRUITS. 



In prcparinif a supply of fruit for winter use, every thrifty house- 

 wife prepares a quantity of dried fruits. Drying is much less ex- 

 pensive than canning or preserving, and many people prefer the 

 flavor of a dried peach to that of the finest canned fruit. A hot bed 

 frame with a bottom to it, and slightly raised from the ground, 

 makes an excellent drying box. The sash should be elevated at one 

 end to allow the moisture to run otf, and the opening covered with 

 netting. Fruit may be placed on plates and dried in the oven, but 

 much care must be taken to prevent scorching. Numerous cook 

 stove dryers have been placed upon the market, some of which are 

 very excellent. 



The secret of keeping dried fruit is to exclude the light, and keep 

 in a cool, dry place. It is said that dried fruit put away with a little 

 sassafras bark will keep for years unmolested by insects. All fruit 

 is better peeled before drying. Apples, bananas, blackberries, cher- 

 ries, currants, gooseberries, green gages, peaches, pineapple, prunes, 

 in fact almost all fruits may be dried in times of plenty, and stored 

 for the time when the crop fails. 



The Maiden Blush apple is considered best for drying. 



TABLE. 



(Varies with the state of maturity of the fruit or vegetable.) 



1 bushel apples gives 6^ pounds dried fruit. 



1 bushel peaches gives 7 pounds dried fruit. 



1 bushel of peaches, unpared, gives 9 to 10 pounds dried fruit. 



1 bushel pears gives 6 to 8 pounds dried fruit. 



1 bushel apricots, 8 pounds. 



1 bushel of plums, pitted, 9 to 10 pounds. 



100 quarts raspberries, 32 to 35 pounds. 



100 quarts blackberries, 35 pounds. 



100 quarts cherries (stoned), 25 pounds. 



100 quarts of blueberries, 26 pounds. 



100 pounds sweet corn, 26 pounds. 



100 pounds pumpkin, 9 pounds. 



SOME UNUSUAL RECIPES. 



1. Cherry Salad: Use the large white cherries. Remove the pits, 

 replace with filberts, and serve in a bed of lettuce leaves, covering 

 the whole with mayonaise. 



2. The juice of canned blackberries or cherry preserves, or the 

 juice that is left from stewed prunes, may be cooked with stewed 

 apples, or put into a rice or bread pudding, and will impart a deli- 

 cious flavor. 



3. Tomato Earebit: I can tomatoes, | of an onion, 3 cloves, 1-3 

 teaspoon mustard, ^ teaspoon salt, | teaspoon soda. Cook ten min- 

 utes; add I teaspoon cornstarch and strain; add 6 ounces grated 

 cheese, and when melted serve on toast or hot crackers. 



4. Watermelon Rind : Cut melon rind as for preserves, leaving the 

 meat in large square pieces; boil one hour in water. Drain and boil 

 again, with an equal weight of sugar until boiled down thick. Dry 

 on plates, and use in cakes and mincemeat in place of citron. 



