62 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 



(1) Arrange part of the vegetables on the frame and expose in current of 

 air, or place part in a very moderate oven with the door open, or in upper por- 

 tion of an uncovered double boiler, and compare the results. 



(2) Place pieces of different thickness side by side and dry under the same 

 conditions. Cut a carrot in fancy shapes and dry for soup garnish. 



(3) If possible, try (a) green or undeveloped tissues, (b) fully grown or ripe 

 and overripe; compare results. 



(4) Weigh and measure vegetables or fruits as purchased; weigh and meas- 

 ure after process of evaporation is completed. 



(5) Dry parsley; note effect of too much heat in change of color. When 

 dry, rub through strainer and use like fresh chopped parsley. Plunge in boil- 

 ing water before drying and compare result with other not so treated. 



(6) Try experiments with thick sections or with thin ones placed over each 

 other, exposed to dust where process must be slow, without sun or heat, and 

 note results. 



(7) Test effect of' alcohol, oil, vinegar, sugar, salt, and spice separately and 

 two or three together on similar sections of the same fruit or vegetable, raw 

 and cooked. 



(8) Test effect on similar sections from the same article, thus: (a) Refriger- 

 ator, (b) in sunlight, (c) in moderate oven, and (d) in dusty room. 



RESTORING DRIED FOODS TO THEIR ORIGINAL CONDITIONS. 



Reverse the experiments just described by soaking dry vegetables and fruits, 

 such as evaporated apples, beans, cherries, peas, peaches, prunes, sweet corn, 

 etc. Weigh and measure these as purchased ; weigh and measure after soak- 

 ing. Make tea, unroll the leaves and note shape ; make teas from herbs. 



Nuts are a type of dry or condensed foods which may be studied in this 

 connection. 



Exercises. — Take 1 pound of mixed nuts in shells, or one-fourth pound of 

 each of any available kinds. Weigh before and after shelling. Note composi- 

 tion of each type. (Ref. Nos. 12, 14, 26.) Suggest additions and combinations 

 with other food materials to dilute the nuts and make a food which in com- 

 position might be similar to a meat and potato hash or legumes stewed with 

 pork. 



REVIEW QUESTIONS, LESSON XII. 



1. What objects are sought in the preservation of vegetables? 



2. Describe methods used before the process of canning was discovered. 



3. Explain the effect of air and sunlight on canned foods. 



4. Mention appliances helpful in any processes of preservation of vegetables. 



5. Explain the action of salt, sugar, spice, oil, vinegar, alcohol on vegetable 

 tissues. 



6. Contrast processes of drying and canning, giving the relative merits of 

 each. 



7. How is the large percentage of water in vegetables shown in any method 

 of preservation? 



8. What is the relative proportion of nut meats to shell, both as to bulk and 

 weight? 



9. Mention points for and against buying shelled nuts or seeded raisins, etc. 



10. Estimating cost of jars, fuel, etc., allowing a fair price for labor, what 

 does it cost you per jar to can your own fruits and vegetables? How does 

 this compare with drying? 



