12 DEPAETMEXT CTRCI T LAK 3. TJ. S. DEPT. OE AGR. 



It turns rather dark in drying, but will regain part of the natural 

 color in soaking and cooking. When soaking, pour boiling water 

 over cauliflower and soak in that. Dried cauliflower is especially 

 good in soups and omelets. 



Carrots, parsnips, salsify, and root parsley. — Clean, scrape or pare, 

 cut in J-inch slices and blanch in steam from 4 to 8 minutes or in 

 boiling water 5 to 6 minutes. (Carrots may be blanched in water 

 with salt and soda added and dipped into cold water.) Remove 

 surface moisture and dry at from 110° to 140° F.. or start, drying at 

 185° F. and reduce temperature to 140° F. 



Kohl-rabi, turnips, and rutabagas are washed, pared, sliced, and 

 blanched, and then dried like carrots and parsnips. 



Celery. — Only young and tender celery should be used for drying. 

 Clean, cut in J to 1 inch lengths, and blanch 3 to 4 minutes in 

 steam or 2 to 3 minutes in boiling water. Drain, remove surface 

 moisture, and dry at 120° to 140° F.. or start drying at 155° F., and 

 reduce temperature to 135° F. 



The tender leaves of celery may be dried for soup. Clean, blanch 

 1 to 2 minutes in steam or leave unblanched, and dry as celery. 



Celeriac or turnip-rooted celery is cleaned, pared, or scraped, sliced, 

 blanched, and dried like kohl-rabi when it is to be used for soups or 

 stews or for mashed celeriac. 



Celeriac also makes an excellent flavoring for meats, soups, gravies, 

 etc., and almost takes the place of pepper. For that purpose the 

 roots must not be left in water, as they then quickly lose value as a 

 spice. Brush roots clean with a vegetable brush and rinse quickly 

 in water. Pare and cut into very thin slices. Do not blanch ; dry at 

 a uniform temperature of 135° F. When nearly dry, cut with scis- 

 sors or knife in small pieces about -J inch square. Return to drier 

 and finish at 140° to 145° F. Powder and keep in well-corked bottles. 



Sweet corn. — Select very young and tender corn in the milk stage. 

 Prepare at once after gathering by removing husk and silk. Sort 

 ears so those of same maturity are blanched together. Trim off any 

 worm-eaten parts. Blanch on the cob in steam or boiling water 

 from 5 to 10 minutes or until milk is set. A teaspoon of salt per 

 gallon of water may be added to the blanching water. Drain well 

 and cut from cob with a very sharp knife. Cut first tip of grain, 

 then slice grains about half way down to the cob and scrape out 

 the remainder of grain with back of knife. In that way chaff is left 

 on cob. Dry at from 120° to 140° F., or start drier at 165° F. and 

 reduce temperature to 140° F. 



When field corn is used, select the ears as for good plump roasting 

 ears. Blanch 8 to 10 minutes. Drain, slice kernels and dry as sweet 

 corn. 



