460 Marlceiing, Storing, Drying 



Many factory-evaporated products are treated chemically 

 to give them a lighter color, because the public demands 

 a less highly-colored product. Such treatment, however, 

 detracts from the natural color and flavor. * * * The 

 amount of water in the dried fruits and vegetables is 

 greatly reduced, which means that there is a greater con- 

 centration of food elements in dried products. Pound for 

 pound the nutritive value is greater in dried than in fresh 

 food. When dried foods are prepared for the table, how- 

 ever, the water lost by evaporaition is replaced by soaking, 

 so that the nutritive value of cooked dried material and 

 of fresh material is virtually equal. 



" Not all fruits and vegetables lend themselves to this 

 method of preservation. * * * of the vegetables, green 

 shell peas, green shell beans (any of the bush and pole 

 bean varieties such as are used for green shell beans), 

 string beans, green shell lima beans, corn and pumpkin 

 are the best to dry. 



" The reason for drying the green shell peas and beans, 

 green limas and string beans is to supply a greater variety 

 for the winter diet. The family may tire of having the 

 mature peas and beans frequently. If there is, however, 

 a supply of canned, green dried and mature dry peas 

 and beans, and these are properly placed in the menu, 

 there is little danger that this type of food will become 

 monotonous." 



Various kinds of trays may be used for the drying of 

 vegetables as for the more familiar drying of fruits. A 

 serviceable home-made construction, for use either in the 

 Sim or on a stove is described (Pa. Circ. 61, from which 

 Pig. 348 is adapted), as follows: 



