HOME DRYING. 39 



When vegetables are first taken from the dryer, if completely 

 dried, they are very brittle. They are more easily handled and are 

 in better condition for storing if allowed to stand for from i to 3 

 hours to absorb moisture to make them pliable before they are 

 stored. If they are allowed to stand for several days, they should 

 1)c heated to 160 Fahr. to destroy any insect-eggs that may be on 

 them, care being taken not to heat the vegetables higher than 160 

 degrees. Dried fruits should be examined occasionally in case of 

 some infestation. Upon the first appearance of insects, the fruit 

 should be spread in thin layers in the sun until the insects disappear ; 

 it should then be heated to a temperature of 160! Fahr. and re-stored 

 carefully. 



Dried Corn. 



Corn that is just right to use on the table should be selected for 

 drying. This will be somewhere between the " milk " stage, in 

 which the juice spurts out when the kernel is pressed open with the 

 thumb-nail, and the " dough " stage, in which the contents of the 

 kernel may be pressed out in a solid, soggy mass. Corn should be 

 dried as soon as possible after it is gathered, and it should be dried 

 as quickly as possible in order to retain the flavour. Left-overs of 

 cooked corn on the cob may be mixed with sugar and salt in the 

 proportions suggested and dried in the oven or over the stove. 



METHOD i. 



5 quarts corn (measure after it y 2 cup sugar, 



has been cut from the cob). l /^ salt. 



Strip off the husks and the silk and cut the kernels from the 

 cob. Do not cut the kernels too close, but press out all the milk 

 with the back of the knife. Mix the corn, sugar, and salt, place the 

 mixture in a pan over a vessel of boiling water, and stir it frequently 

 until all the milk has been absorbed. Spread the corn on plates and 

 dry it in a slow oven, stirring it frequently to prevent scorching. 

 It should be possible to complete the process in half a day, but a 

 longer period may be necessary. 



METHOD 2. 



Remove the husks and the silk. Place the ears in boiling water 

 for 5 minutes. With a sharp knife cut off the kernels and scrape the 

 cob. Place the corn in thin layers on platters. Dry it in a slow 

 oven or some other warm place, stirring it frequently. 



