during the drying to secure a uniform product. Fruits intended for drying -should be gathered when ripe, but before it begins to soften, care should be employed in handling to prevent bruising and consequent discoloration, Vegetables for drying should be absolutely fresh, young, tender and - perfectly clean. They should be blanched by being given a brief dip in boiling water or steam for about 2 or 3 minutes, then a plunge in cold water, this cleans them thoroughly and removes the strong odor and flavor from certain vegetables, softens and loosens the fibre and allows the mois- ture to evaporate more quickly and uniformly. After blanching, drain and dry between towel or by exposure to sun and dry for a short time. Store in cans or jars sealed and tightly closed . ....APPLES. Apples for drying should be reasonably mature, but not soft, should be carefully handled to avoid bruising. Peel, core and slice, or quarter the apples, drop in a weak solution of salt (1 teaspoon of salt to 1 pint of water) for about 15 minutes, Spread on trays % an inch thick and-dry quickly near stove, or thread on string and dry.—Mrs. T. H. Barclay, - Barrie, Ontario. APPLE SAUCE DRIED. Pare, core and slice the apples and drop in weak salt water for two minutes. Put in double boiler with amount of sugar to make sauce, boil until it reaches consistency of paste, spread it in a baking pan and dry in oven, it makes a nice paste if you strain apples be- fore you add the sugar. To make paste into apple sauce, soak required amount for a short time in boiling water, then heat it thoroughly. Flavor if desired.—Mrs, Wm, McLeod, Woodstock, Ontario, PEAS. Young peas are the best, shell them, dip into hot and then into cold water, put them on plates, and dry them in an oven until they rattle. - Cook as fresh peas.—Mrs. Chas. Leslie, Forrest, Ontario. 21 YEARS, NO REPAIRS, BHST MONEY MAKER I HAVE Mr. W. 8S. Dykeman, St. George, Ont., says:—The Magnet has repaid tts cost every year that I have owned it, and in the 21 years of continuous use it has left no butter fat in the skim milk and cost nothing for repairs. It is the biggest money-making implement on the place. ifs) PUMPKIN. Cut open and cas out seeds, peel pieces, aie on alates in oven till most of water has evaporated, take out of oven and spread on platters (grease with little butter to prevent sticking), and place on back of stove to dry out, turn ocassionally. Will dry out to a blackish brown color, when wanted for use, moisten with boiling water. Makes. delicious. pies—Mrs. A. B. Petrie, Guelph, Ontario. RHUBARB. The stalks should be broken off while they are crisp and tender, and cut into pieces about linch long. String on twine and hang up to dry. When dry it resembles pieces of soft wood. When wanted for 8 use, it Should be soaked in water all night and next day stewed over a slow fire—Mrs, A. Charlton, Chatham, Ontario. a DRY VEGETABLES FOR SOUP. Young, tender carrots, parsnips, turn- < ips, cabbages, celery, onions, green peas, and beans may be dried for soups, etc . Mince the raw vegetables rather fine. Spread in a granite dish and place in warm oven. Be careful not to have fire hot enough to scorch them, The layer of vegetables should not be over half an inch deep. Shake dish or stir vegetables frequently. When they seem pretty dry, put in cloth or muslin bag, pack loosely, tie bag tightly and hang near stove. Shake once in a while to insure dryness and prevent mould.—Mrs. John Forsyth, Brock- ville, Ontario. Pickles Pickles are a nice addition to any table and are also a helpful article of — Ss diet as well. The acid in the pickles acts as a stimulant to the digestive. :

AI-modernized reading of the original text

during the drying to secure a uniform product. Fruits intended for drying -should be gathered when ripe, but before it begins to soften, care should be employed in handling to prevent bruising and consequent discoloration, Vegetables for drying should be absolutely fresh, young, tender and - perfectly clean. They should be blanched by being given a brief dip in boiling water or steam for about 2 or 3 minutes, then a plunge in cold water, this cleans them thoroughly and removes the strong odor and flavor from certain vegetables, softens and loosens the fibre and allows the moisture to evaporate more quickly and uniformly. After blanching, drain and dry between towel or by exposure to sun and dry for a short time. Store in cans or jars sealed and tightly closed . ....APPLES. Apples for drying should be reasonably mature, but not soft, should be carefully handled to avoid bruising. Peel, core and slice, or quarter the apples, drop in a weak solution of salt (1 teaspoon of salt to 1 pint of water) for about 15 minutes, Spread on trays % an inch thick and-dry quickly near stove, or thread on string and dry.—Mrs. T. H. Barclay, - Barrie, Ontario. APPLE SAUCE DRIED. Pare, core and slice the apples and drop in weak salt water for two minutes. Put in double boiler with amount of sugar to make sauce, boil until it reaches consistency of paste, spread it in a baking pan and dry in oven, it makes a nice paste if you strain apples before you add the sugar. To make paste into apple sauce, soak required amount for a short time in boiling water, then heat it thoroughly. Flavor if desired.—Mrs, Wm, McLeod, Woodstock, Ontario, PEAS. Young peas are the best, shell them, dip into hot and then into cold water, put them on plates, and dry them in an oven until they rattle. - Cook as fresh peas.—Mrs. Chas. Leslie, Forrest, Ontario. 21 YEARS, NO REPAIRS, BHST MONEY MAKER I HAVE Mr. W. 8S. Dykeman, St. George, Ont., says:—The Magnet has repaid tts cost every year that I have owned it, and in the 21 years of continuous use it has left no butter fat in the skim milk and cost nothing for repairs. It is the biggest money-making implement on the place. ifs) PUMPKIN. Cut open and cast out seeds, peel pieces, are on plates in oven till most of water has evaporated, take out of oven and spread on platters (grease with little butter to prevent sticking), and place on back of stove to dry out, turn occasionally. Will dry out to a blackish brown color, when wanted for use, moisten with boiling water. Makes. delicious. pies—Mrs. A. B. Petrie, Guelph, Ontario. RHUBARB. The stalks should be broken off while they are crisp and tender, and cut into pieces about 1 inch long. String on twine and hang up to dry. When dry it resembles pieces of soft wood. When wanted for 8 use, it Should be soaked in water all night and next day stewed over a slow fire—Mrs, A. Charlton, Chatham, Ontario. a DDRY VEGETABLES FOR SOUP. Young, tender carrots, parsnips, turnips, cabbages, celery, onions, green peas, and beans may be dried for soups, etc. Mince the raw vegetables rather fine. Spread in a granite dish and place in warm oven. Be careful not to have fire hot enough to scorch them, The layer of vegetables should not be over half an inch deep. Shake dish or stir vegetables frequently. When they seem pretty dry, put in cloth or muslin bag, pack loosely, tie bag tightly and hang near stove. Shake once in a while to insure dryness and prevent mould.—Mrs. John Forsyth, Brock- ville, Ontario. Pickles Pickles are a nice addition to any table and are also a helpful article of — Ss diet as well. The acid in the pickles acts as a stimulant to the digestive. :

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