16 DEPARTMENT CIRCULAR 3, U. S. DEPT. OF AGR. 



Tomatoes may also be boiled, passed through a sieve and the mass 

 cooked down until it forms a paste. Then spread thinly on drying 

 frames covered with cheesecloth and dry at the same temperature 

 as for sliced tomatoes. The paste may also be spread on tin plates 

 and dried. (For making tomato paste see Farmers' Bulletin Xo. 

 853.) It is better to make tomato paste and dry it than to dry 

 whole tomatoes. 



Rhubarb. — Wash the stems, skin, or leave skins on. Cut in slices 

 J to J inch thick or cut in 2-inch pieces which are split in 4 to 8 parts 

 according to thickness of stems. Spread immediately on drying trays 

 covered with cheesecloth and dry in hot sun or in drier. Start drier 

 at 130° F. and increase to about 160° F. or start at 185° F. and reduce 

 heat to 150° F. Rhubarb will dry in a short time. 



Herbs, etc. — All potherbs, parsley, mint. sage. etc.. need not be 

 blanched. Wash well and dry in the shade where there is a draught 

 or in a drier. If in a drier start at 115° F. and finish drying at 

 140° F. 



Basil is cut when the first flowers are commencing to open. It is 

 used in spiced vinegar for pickles, in gravies, for potato salad, and 

 for marinated meat and fish. When dried and powdered, basil is 

 used as a spice for spiced herring or other fish, for sausage, liver 

 paste, and similar things. Basil is one of the finest spices that can be 

 used for pickling. 



Caraway. — The very young green leaves of caraway can be finely 

 chopped and added as spice to vegetable soups imd to gravies. The 

 ripe seed, when dried, is often used whole as spice for certain varieties 

 of cheese, for pickled beets, and for certain cookies. Caraway seed 

 can also be dried and powdered and used as spice for liver sausage, 

 lung sausage, smoked sausage, cabbage soup, eel soup, etc. 



Coriander. — The seed of coriander is a valuable spice, but it must 

 be thoroughly ripe and stored for some time before using it. as when 

 green it has an unpleasant taste. The ripe seed is dried and pow- 

 dered. It is used as spice for cervelat sausage, smoked sausage, 

 spiced meat, and spiced fish. 



Dill. — When this plant is through blooming and is commencing 

 to form seed, cut the umbels. Place them a few hours in the shade 

 where there is a good draft, and they can be used for making 

 spiced vinegar. When entirely dry, they can be used as spice. Dill 

 is used for spiced vinegar, for pickles, for marinated fish, etc. When 

 dried and powdered it can be used for spiced fish and for liver paste, 

 liver sausage, etc. 



Sweet marjoram. — The plants are cut when the flowers are not 

 quite open. Tie in small bundles and dry in the shade. When nearly 

 dry. finish drying m the drier and powder. The powder is used as 

 spice for spiced fish and forced meat. 



