Drying vegetables

How to make it

1. 1

   Vegetables are dried either by the heat of the sun or by artificial heat.

2. 2

   If drying by artificial heat, spread the vegetables thinly over iron frames with fine iron mesh; oven heat about 70°, duration 2–3 hours. Store preferably in bottles or jars, which are warmed and corked at once.

3. 3

   Drying by the heat of the sun: the cleaned vegetables and finely cut roots are threaded onto long strings and hung up under a sun-warmed roof; they must hang until they are completely dry.

4. 4

   NB. All vegetables that are to be dried should first be boiled; roots until they are tender, peas for 8 min., cabbage for 12; Brussels sprouts for 5 min.; spinach and sorrel are only parboiled.

5. 5

   Mushrooms dry easily; clean them, but do not put them in water.