40 PRESERVATION OF FOOD. 



Dried corn may be prepared for the table by any of the follow- 

 ing methods : 



(i.) Soak the corn overnight in water. Heat it very slowly 

 for 2 hours or until it is soft. Add milk, butter, and seasonings. 



(2.) Put the corn in a double boiler, add to it about i l / 2 times 

 jts volume of cold water, and set it where it will very gradually 

 heat to the simmering-point. From 2 to 3 hours will be required 

 for proper cooking. To save fuel, soak the corn for 3 hours in the 

 required amount of water, and then simmer it until it is tender. 

 Avoid vigorous boiling. The corn approximately doubles its bulk 

 during the preparation. 



Dried String Beans or Wax Beans. 



Wash the beans and carefully remove the strings from string 

 beans. The very young and tender beans can be dried whole. 

 Those that are full-grown should be cut in Y^- to i-inch lengths 

 with a sharp knife. They are then put into a bag of cheese-cloth 

 or a wire basket and blanched in boiling water for from 6 to 10 

 minutes, depending on the maturity of the bean. One-half tea- 

 spoon soda may be added to each gallon of boiling water to help set 

 the green colour. Remove the surface moisture according to the 

 directions already given. Young string beans dry in 2 hours, more 

 matured beans in 3 hours. 



Spinach, Dried Herbs, and Seasonings. 



(i.) Celery-tops, parsley, mint, sage, and herbs of all kinds need 

 not be blanched, but they should be washed well, sliced and cut, 

 and dried in the sun or in a drier. These are good for flavouring 

 soups, purees, gravies, omelets, and the like. 



(2.) Spinach and beet-tops may be steamed for 2 minutes before 

 drying. 



Dried Tomato Paste. 



Tomatoes may be dried to a paste and used for soups, sauces, 

 scalloped dishes, and the like. One teaspoon of the paste will make 

 one dish of soup. The following method may be used : Blanch and 

 skin the tomatoes. Slice and place in kettle to boil, adding no 

 water. Boil the tomatoes until they are tender, rub them through 

 a sieve, and boil down the pulp over direct heat until it is so thick 

 it is difficult to cook without being stirred continually. Then place 

 it over hot water or in a slow oven where there will be no danger 

 of -scorching; then put it where the moisture will evaporate until 

 the pulp is stiff enough to hold its shape when lifted with a spoon. 



