FRUITS AND VEGETABLES FOR WINTER 



363 



Vegetables and fruits should be pared and 

 cut into thin slices. With certain juicy 

 sorts placing them in the oven to start 

 drying will be found advisable; the heat 

 must not be strong, otherwise the material 

 will bake or burn, not dry. 



Most vegetables are blanched; this con- 

 sists merely of placing them In a wire 

 strainer and plunging in boiling water. The 

 blanching is followed by the cold-dip; this 

 merely means that they are dipped in cold 



water.which will retain their color and make 

 them firm. The blanching process removes 

 strong odors and flavors and softens the 

 fiber, besides thoroughly cleansing the 

 product. 



Full directions for drying fruits and vege- 

 tables in the home, with recipes for cooking, 

 are contained in Farmers' Bulletin 841, 

 copies of which may be obtained free from 

 the Division of Publications, U. S. Depart- 

 ment of Agriculture, Washington, D. C 



For a complete work on the subject of this chapter we recommend 

 CANNING AND PRESERVI NG, by Mrs. S. T. Rorer. This book is the result of care- 

 ful practice in teaching beginners how to can and preserve fruits and vegetables; also the best 

 methods of making marmalades, fruit butter and jellies, drying fruits, and making sirups 

 and catsups, pickling, flavored vinegars, drying herbs, etc. Price, $1.10. postpaid. Secure 

 your copies where you bought your Garden Guide. 



City Houses and their Rear Yards 

 Some of these yards are purely ornamental; others, notably the two in the middle, 

 have vegetable spaces. The dotted parts of the yards represent grass, the shaded 

 parts arbors and rest house, the remainder being beds and ^borders. Some 

 most delightful landscape effects can be produced in these limited areas of 20 ft. 



wide byJ40 ft. deep 



