Dehydrating Food: A Beginner's Guide

JAYBILLSSHIRLEYBILLSDEHYDRATINGFOODABEGINNER'SGUIDE

Copyright©2010byJayBillsandShirleyBills

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LibraryofCongressCataloging-in-PublicationData

Bills,Jay.

Dehydratingfood:abeginner’sguide/JayandShirleyBills.p.cm.

9781602399457

1.Food--Drying.2.Food--Drying--Equipmentandsupplies.I.Bills,Shirley.

II.Title.

TX609.B522010

641.4’4--dc22

2010012564

http://www.skyhorsepublishing.com

PrintedinChina

NescoFD-39FoodDehydrator.

©TheMetalWareCorporation.

TABLEOFCONTENTS

TitlePageCopyrightPage

«INTRODUCTION:EREYOUBEGIN...»CHAPTERI-«GENERALOBSERVATIONSONFOODDEHYDRATING»CHAPTERII-«METHODSOFDEHYDRATING»CHAPTERIII-«BASICDEHYDRATINGTECHNIQUES»CHAPTERIV-«USINGPRESERVATIVES»CHAPTERV-«DEHYDRATINGFRUIT»CHAPTERVI-«MAKINGFRUITLEATHER»CHAPTERVII-«DEHYDRATINGVEGETABLES»CHAPTERVIII-«DEHYDRATINGHERBS»CHAPTERIX-«DEHYDRATINGMEATS»CHAPTERX-«STORAGEAFTERDEHYDRATING»CHAPTERXI-«BREADRECIPES»CHAPTERXII-«CAKERECIPES»CHAPTERXIII-«CEREALANDCOOKIERECIPES»CHAPTERXIV-«DESSERTRECIPES»CHAPTERXV-«DRESSINGRECIPES»CHAPTERXVI-«FRUITRECIPES»CHAPTERXVII-«ICECREAMRECIPES»CHAPTERXVIII-«MEATRECIPES»CHAPTERXIX-«PIERECIPES»CHAPTERXX-«SAUCEANDTOPPINGRECIPES»CHAPTERXXI-«FRUIT-FLAVOREDMILKSHAKERECIPES»CHAPTERXXII-«SOUPRECIPES»CHAPTERXXIII-«VEGETABLERECIPES»CHAPTERXXIV-«ONE-DISHDINNERRECIPES»«MYRECIPES»

«INTRODUCTION:EREYOUBEGIN...»

Welcometotheexcitingworldoffooddehydrating!Inthisbook,youwillfindthe practical application of techniques applied to an ancient art of foodpreservation!

Forcenturies,manandnaturehavebeenpreserving foodsby reducing theirwatercontentdowntoabout10percent. In thisdryingprocess,almost thefullnutritionalvalueismaintained,and,indehydratedform,thefoodsmaybestoredinacomparativelysmallspaceforlongperiodsoftime.

Preservingfoodsbydryingiscertainlynottheonlyavailablemethod,butinthese critical times it offers a safe, practical, and delicious way of providingnutritionalessentials.Thismethodisavailabletoallwhoarewillingtoobserveafewbasicguidelines.

Mostoftheinformationpresentedherehasbeendevelopedbyresearchinourown kitchen. We do not claim this book to be all-inclusive. We caution thereadersandusersof thisbooktobeawareof thefact thatbestresultsareonlyachievedthroughaccuratecontrolof temperatureandair flow.This,ofcourse,canbe achieved in severalways, butwe feel that awell-designed commercialdehydrator will produce the best results, and if used according to ourrecommendations,producesadeliciousproduct,asmanyusershavediscovered.

Weareonconstantalerttoimproveourproductandourbookandrealizethatmanyfriendswilldevelopinterestingandpractical improvementsbytheirownexperimentation.Weinviteandsolicityourideasandcomments.

Appreciation is expressed to the following for their help, suggestions, andencouragement in our endeavors: D.K. Salunkhe, PhD, Professor of PlantScience, Utah State University; Flora H. Bardwell, Extension Foods andNutritionSpecialist,UtahStateUniversity;GlenW.Hancey;DorothyP.Bills;R.N.Malouf,MD; and Edward and LeahKearney—all good andwell-qualifiedfriendswholiveherewithusinCacheValley,Utah.WehavealsoquotedwithpermissionfromCanningandOtherMethodsofFoodPreservation, published

by the Home Service Department of Duquesne Light Company, Pittsburgh,Pennsylvania(outofprint).It isourhopethat thisbookwillbeamotivatingguidetohelppeopleenjoy

and utilize the full potential of the foods that are available.May you all havehappyanddeliciousexperiences!

Sincerely,JayandShirleyBills

TheAuthors

CHAPTERI«GENERALOBSERVATIONSONFOODDEHYDRATING»

WHYFOODSTORAGE?

It’ssmarttostorefood!Theimportanceofacarefulfamilyprogramforstoringfoodhasbeenrecognizedforcenturies.Untiltheinventionofmodernappliancesand conveniences, proper food storage was essential for survival. With thedevelopmentofmoderntechnologyandtransportation,manypeoplehavecometo feel that the need for food storage no longer exists. There is value in foodpreservation, however, and a food storage program will benefit the averagefamilyinmanyways:1. Planningaheadtopreserveseasonalfoodsmeansitcanbeenjoyedallyear.2. In times of crises, adequate food storage provides a life-saving source of

nutritionandgivesaveryfinesenseofsecurity.3. Afoodstorageprogramprovidesamethodtohelpreducethecostoffood.

Iffoodispurchasedwhenitismostabundant,thepriceislower.4. Dried food can provide delicious supplements to available—though oft-

timeslimited—freshfoods.5. Surplusfoodcanbedehydratedtoavoidfoodwaste.Forinstance,fruitthat

istooripeforcanningordehydratingcanbeusedinfruitleather.Everypartcan be used—celery tops may be dehydrated, for instance, and used insoupsorcasserolerecipes.

AmericanHarvest/NescoFD-1020GardenmasterFoodDehydrator.

©PleasantHillGrain.

TYPESOFFOODSTORAGE

There are a number of types of food storage available to the average family.

Eachhasaplaceandshouldbeutilizedinprovidingforfamilynutritionalneeds.Thefollowingaremethodsthatcanbeused:1. DehydratingorDrying2. Canning3. Freezing4. SaltingorBrining5. RootCellars6. JamsandJellies7. Smoking8. SproutingofStoredSeeds

Nescofd-1010GardenmasterFoodDehydrator.


Ifa familyusesallof theabovemethods, theywillhaveavariedandwell-balanceddietfromtheirowncupboard.

Thescopeofthisbook,however,willbelimitedtothediscussionofthemostwidely-used method throughout the world: dehydrating (or drying) fruits,vegetables,herbs,andmeats.

DEHYDRATING:ANANCIENTPROCESS

“Drying is a method of preserving food products in which so much of theproduct’s natural moisture is removed that spoilage micro-organisms (yeasts,molds, and bacteria), even though present in a living condition, are unable togrowormultiply.

“Theprocessisnotnew,butthemethodis;theprocessisasoldasthebees.Thebeescollectnectarfromflowersandstoreitinsmallcellswherethedrones,

ortheworkers,keepupaflowofwarmairoverthem.Thewarmairtakesawaythemoistureleavingconcentratedhoney.

“Since the beginning of time, man has cured (dried) hay and grass, corn,herbs,andmeat foranimalandhumanconsumptionby theheatof the sun. Infoodpreservationtoday,weaccomplishthiscuringordryingbyevaporatingthemoisture orwater in food products from a liquid to a vapor.Heat and air arerequiredtoaccomplishthis,buttheheatmustbeheldatatemperaturethatwillnotaffectthetexture,color,flavor,ornutritionalvalueoftheproduct.

“Heat evaporates the water from the product, and air circulating around itabsorbs the vapor.Drying changes the appearance of products, but if properlydriedandstored,veryfewoftheoriginalfoodnutrientsarelost.

TimucuaIndianssmokinggameinFloridacirca1562.DrawingsbyJacquesleMoyne.

“Dryinghas thegreat advantageofminimizing storageproblems.Thedriedproduct’s weight is from one-fourth to one-tenth, or in some cases even less,compared to the freshproduct.Then, too, it canbekept almost indefinitely, ifstoredunderthepropercondition.”1

DEHYDRATINGRETAINSNUTRITIONALVALUES

Freshfruitsandvegetablesaretherichestsourcesofvitamins,minerals,sugars,proteins,andothernutritivesubstancesessentialtogoodhealth.Hownecessaryit is then, that we do our utmost to conserve these nutrients. Even thoughharvestedorgathered, fruits andvegetables remain livingmaterials capableofcarryingontheirownlife’sprocesses.Aftertheproductisremovedfromitslifesource, theseprocesses, if leftunchecked,destroyqualitybecause they includetheoxidationofvaluablematerialswithintheproduct.

“The chemical changes that impair product quality, as well as attacks byorganismsofdecay,canberetardedbystoringproductsintherefrigeratoruntilprocessed,butthisstoragemustbeasshortatimeaspossible;twodaysshouldbethemaximumlengthoftime.

“Onlyproductsinprimeconditionshouldbedried,andthatmeanstheyareattheirbestfordryingwhentheyhavereachedmaturityandaregardenororchardfresh.”2

Dehydrated fruits andvegetableswhichhavebeen reconstituted and cookedprovide approximately the same amount of carbohydrates, fats, proteins,minerals,andbulkastheoriginalfreshmaterialsimilarlyprepared.Theproteinsandmineralsindehydratedfoodsafterreconstitutingarenodifferentfromthoseof the original foods if dehydrated at the recommended proper temperature.Since steaming vegetables helps to retain more of the nutrients than scaldingdoes, we recommend following the directions in the section on dehydratingvegetables.

“Fruitsandvegetablesnotonlyprovideimportantdietarynutrients,butmakeothercontributionstothenormalfunctioningofthebody.Fruits,withexceptionof cranberries, plums, and prunes; vegetables, with the exception of rhubarb,spinach,andchard,exertanalkalineeffectwhenoxidizedinthebody.Thefreeacidsandacidsaltsoffruitsandvegetablesareoxidizedtocarbonicacidwhichis eliminated by breathing. Vegetables provide salts of the metals calcium,magnesium, potassium and sodium, which are available for the purpose ofneutralizingacidbyproductsresultingfromthemetabolismofmeat,egg,milk,andcerealproteins.Thisisbutoneofseveralreasonswhyadietshouldincludefruitsandvegetables.”3

Fruits are an excellent source ofVitaminsA andCbut are not very rich inVitaminB-1(Thiamin).WhilesulfuringdestroysVitaminB-1infruits,ittendsto retain the potency ofVitaminsA andC. It is always better to preserve thegreateramountofvitamins.

“Thiaminiswellretainedinvegetablesthathavebeensteamed,andsteamingwillaidinpreservingsomeoftheVitaminCofvegetables,which,unfortunately,iseasilydestroyed.VitaminB-2(Riboflavin)occurringinafewfruitsandmanyvegetables, is resistant to oxidation, heat, and sulfur fumes, but is affected bylight....Niacin....occursinfewvegetables.Itisnotdestroyedbyoxidationorbyheatingtothetemperatureofboiling,sothereshouldbelittlelossofNiacinintheprocessofdehydration.”4

Itisclearthatdehydratedfruitsandvegetablesretainalmostallthenutritionalvaluespossessedbythefoodswhentheyarefresh.

NescoFD-39FoodDehydrator.


METABOLICCONSIDERATIONSRELATEDTODEHYDRATEDFOODS

(ThematerialinthissectionhasbeenpreparedbyDr.R.N.Malouf,MD)

Dehydrated foods are nowof special interest to thegeneral public andmayhave significant clinical application to thosewhohaveblood sugar symptoms.Medical sciences have established the fact that all cells in the body require aproper balance of oxygen and various nutrients in order to facilitate the vitalprocessofphysiologicalcombustionwhichinturnprovidesneededenergyandmetabolicessentialswhicharenecessarytomaintaingoodhealth.

The gasoline engine is a dramatic example of the principle in point: It is awell-knownfact that toomuchfuelcauses theengine to“choke”and too littlewillcausetheengineto“starve.”Thebloodsugarinthebodyiscomparabletothegasolinefortheengineandisthedigestedsimplifiedsugarwhichisdirectlyavailable to thecells forcombustion. If thebloodsugar level is toohigh, thenpropercombustiondoesnottakeplaceandahyperglycemicordiabeticconditionmayprevail.Iftoolow,ahypoglycemicconditionorso-called“lowbloodsugar”mayoccurandcauseundesirableclinicalsymptoms.Therefore,itisvitaltogoodhealththattherebeaproperratiobetweenoxygenandtheavailablebloodsugarin order to provide the ideal circumstances for the all-important physiologicalcombustion.

Whennaturalfoodsareeatenandsubjectedtothenormaldigestiveprocesses,thebloodsugarrisesgradually,maintainsalongereffectivepeaklevel,andthengraduallydeclinestoalevelwhichsignalstheneedforadditionalnourishment.Incontrasttothis,themorehighlyconcentratedsweeterfoodstendtosendthebloodsugarupmuch faster, thepeak level time is shorter,and the let-down isusuallymuchquickerandmaybefollowedbyundesirableclinicalsymptoms.

The type of diet that people eat plays a very important role in proper bodymetabolism.Ideally,themorenaturalfoodsprovidethebestsourcesforenergyand tissue-building nutrients. Super-sweet and highly concentrated foodsoftentimescauseundesirablephysiologicalproblems.Dehydratedfoodsprovideanexcellentsourceofnaturalnutritionandshouldbeconsideredinanyrealisticdietaryregime.

When prepared in the right manner, these foods are highly palatable, veryflavorful, and provide excellent nutritional values without the undue stress ofovereating.Ithasbeennotedbymanypeoplethateatingverysmallservingsofdehydratedfoodssatisfiesthefeelingofhungerandyieldshighenergyreturns.Anotherattractivefeatureisthefactthatwhenpreparedasdirected,thesefoodscan be stored in a comparatively small space at room temperature therebyofferingadefinitestorageadvantage.

In conclusion, it can be empirically stated that the intake, digestion,metabolism,andsubsequentphysiologicalfunctionsofthebodyaremuchbetterwithmore natural foods.Thus, dehydrated foods offer somevery definite anddesirableadvantagesandmaywelltakeadistinctplaceinthemedicalworldofgoodnutrition.

CHAPTERII«METHODSOFDEHYDRATING»

A number of different methods have been used to dehydrate fruits andvegetables.Eachhasitsadvantagesanddisadvantages,andyoushouldcarefullystudyeachtodecidewhichmethodwillbestsuittheneedsofyourfamily.Theneedsofafamilywhowilldehydrateafewitemsinsmallquantitiesduringtheyear are obviously different from that of a large family who will dehydratebushelsofanumberofdifferentkindsoffruits,vegetables,andmeats.

Slicesofmeatbeingsundried.

METHOD1:SUNDRYING

“Thismethodisperhapstheoldestknownmethodoffoodpreservation.Itistheevaporationofwaterfromproductsbysolarorsunheat,assistedbymovementsof surrounding air. Products are spread on containers of one kind or another(suchaswindowscreen)thataretiltedtowardthesouthtoreceivethefulleffectofdirectsunlight.

Anexampleoftomatoesbeingsundried.

“Sundryingisnotthemostsatisfactorymethod.Tobesuccessful,itdemandsa rainless season of bright sunshine and high temperature, coinciding with aperiod of vegetable and fruit maturity. Sun drying requires considerable care.Theproductsmustbeprotectedfrominsectswithscreenornetting,andmustbecarriedintoashelterwhenthedustblowsorrainfallsandbeforethedewfallsinthe evening. If there is not a succession of sunny days, there is danger ofspoilage. This method is slow at best because the sun does not cause rapidevaporationofmoisture.

“Beforestoring,sun-driedproductsshouldbeplacedinanartificialheatdryerfor20–30minutes.Thiswillcomplete thedryinganddestroyanybacteria thatmayhavecollectedduringthedryingprocess.”5

Artificialheat indrying,suchas is foundinawell-designeddehydrator,hasmany advantages over sun drying: it can be used independently of weatherconditions, it is ready to operate whenever the product is mature, it can becontrolled,itcanbecontinuous,itisafasterprocess,theproductsbetterretaintheir natural color, and flavor and nutrients are preserved to a much greaterdegree.

METHOD2:USEOFANETBAG

Food can be prepared and placed in a net bag and hung on the clothesline.Again,theadvantageofthismethodisthatitrequiresverylittleinvestmentandkeepstheinsectsandbirdsout.However,thebagmustbebroughtineachnightandanytimeitrains,andthebagshouldbeshakenregularlytoredistributefoodso itwilldry thoroughlyandevenly. Itwillwork—but isanobviously limitedmethodandleavesmuchtobedesired.

METHOD3:OVENDRYING

Fruits and vegetables can be dried in the oven. The kitchen should be well

ventilatedandcaremustbetakentokeeptheheatlow.Settheregulatorat140–145°F andpreheat theoven.When theproduct is first placed in theoven, thetemperaturewilldrop,butitwillsoonbuildup.Donotletthetemperatureriseabove145°F.

When drying either fruits or vegetables in an electric oven, leave the dooropen two inches.Whenusingagasoven, thedoormustbeopeneight inches.Thishelps to control temperature, but is alsonecessary to allow the escapeofmoisturethroughaircirculation.

“Ifanovenwitharegulatorisnotavailable,aportableoventhermometerisagreat convenience although you can learn to tell by the ‘feel’ of the productwhetherornotitisdryingsatisfactorily.Itshouldfeelmoistandslightlycoolerthantheairflowingoverit.Ifitdoesnot,itisdryingtoofast.”6

Thefoodmaybeplaced inpansor trays; traysmadeofopenmeshmaterialspeedthedryingprocess.Trayframesmaybemadeof inchor inch-and-a-halflumber.Theframesshouldbesmallenoughtofitontheovenracks.Covertheframes with any open mesh material, such as curtain netting, cheese cloth,muslin,orstrong,washablenylonnetting.Ifnecessary,reinforcethecoveringbystretching strings diagonally across the frame underneath. This will keep theclothfromsagging.Spreadthepreparedproductonthetraysonelayerdeepandplace the trays on the oven racks. Stir the product and rotate the traysoccasionallytoinsureevendrying.

Thedisadvantagesofovendryingaremany:Itisdifficulttogetsufficientairmovement, itcanbedifficult togeta lowenough temperature inyouroven topreservenutrientsandcolor,tworacksarenotefficientwhendehydratinglargeamounts,andtheovenisnownotavailableforanyotheruse.

METHOD4:DEHYDRATORS

HOME-BUILT:

Constructingahome-builtdehydratorthatwillproducethehighestqualityend-productisaverydifficulttaskforthehomehandymantoattempt.1. WoodenFrameBox

Adehydratorcanbeconstructedfromawoodenboxintowhichanelectricheatingelementoragasburneranda fanhavebeen installed.Thisgives

bettercontrolovertemperatureandairmovement,butitbecomesdifficultto clean and may absorb food odors. Considerable experimentation isrequiredtogettherightairmovementandtemperatureinhome-builtunitsinordertoachieveoptimumdryingconditions.

L’EquipFilterProFoodDehydrator.

©PleasantHillGrain.

2. RefrigeratorAnoldrefrigeratorcanbeusedtomakeadehydratorbyaddingafan,shelfsupports,andaheatingelement.Thisprovidesmorecontrolandiseasiertoclean, but it does require some skill with sheet metal work and takesexperimentingtogettherighttemperatureandairmovement.Itisalsoverybulkyforthespaceusedandisdifficulttostoreormove.

Nesco1020FoodDehydrator.


COMMERCIALLY-BUILTUNITS:1. Speed:“Whateverthemethodofdrying,bysunshineorbycontrolledheat,

speedisthewordtokeepinmind,bothwhenpreparingfreshfoodsforthedryingandwhenstartingthedryingprocess.Thefasteryouworkthehigherwillbethevitaminvalueofthedriedfood,andthebetterthecolor,flavor,andcookingquality.”7

2. Temperature: Authorities recommend a maintained temperature of 140–145°Fincabinet-typedryers.Ifthetemperatureistoolow,foodmaysourand spoil. Dr. D.K. Salunkhe of Utah State University states that fooddehydrated at 160°F will lose three times as many vitamins as fooddehydratedat140–145°F.Surfacedryingandsouring ispreventedbycontrolling temperatureand

air flow. The proper temperature is, of course, obtained by increasing ordecreasingtheheatsource.Whencontrolledbyathermostatically-operatedheat source, the temperature should remain fairly constant in the loadedoperatingcabinet.Whenproductsfirststart todry, thereis littledangerofscorching,butwhennearlydry,theyscorcheasily(andscorchingdestroysflavoraswellasnutritivevalue).

3. CirculationofAir:Whenstillairhasabsorbedallthemoistureitcanhold,thennofurtherevaporationcantakeplacefromamoistobject.Therefore,provisionmustbemadetoremovethemoistairandreplaceitwithdryairso that evaporation can continue. “If, however, the surface moisture isevaporated more quickly than the inner tissues are diffusing it to thesurface,thenthesurfacehardens,theinnermoisturecannotgetthroughandthedrying is retarded.Thissurfacedrying iscalled‘casehardening.’”8 Inthewell-designeddehydrator,properaircirculationisaccomplishedbyanair-cooledfan.“Drying is best accomplished when the process is a continuous one

becausegrowthofmicro-organisms isheld to aminimum,whereaswhenheat is applied intermittently, temperatures conducive to bacterial growthcandevelop.”9

4. Convenience: The several racks provide increased drying capacity.Dehydratingcanbeaccomplishedduringthenight.Theunitdoesnotneedtobeplacedinanareathatneedsventilating.Wehavedehydratedourfoodinourbasement,forinstance,withnoappreciabledifferenceinhumidity.Rootvegetables, suchascarrots,potatoes,onions, andcabbage, canbe

storedinarootcellaruntilthewinterseasonandcanthenbedehydratedatyourconvenience.However,whenvegetablessuchascarrotsandpotatoes

are stored for an extended period of time, the starch in the vegetablesconverts to sugar, and this condition extends the dehydrating time by anappreciableamount.

CHAPTERIII«BASICDEHYDRATINGTECHNIQUES»

Most fruits and vegetables can be dehydrated. However, since personal tastesdiffer, itbecomesapersonalmatteras towhichfruitsandvegetablesare tobepreserved. In this book,wehave tried to present basic guidelines onworkwehave done, but do not intend to imply these are the only products that can bedehydrated.

Fruitsandvegetables selected fordehydratingshouldbe inprimecondition.Fruitsshouldbefirm;ifpoorqualityfruitisused,thedriedproductwillalsobeofpoorquality.Thesameruleappliestovegetablesandherbs.

Thetwoessentialsindehydratingfruitsandvegetablesarepropertemperatureandproperairflow;thisinformationisfullydiscussedinthepreviouschapter.

SnackmasterFD-35Entree-5Tray.


ChartNumber1:PreparationChartRawFruitsorVegetables

Experimentshavebeenmadewithseveraldifferentmaterialstosupportfruitduringthedehydratingprocess.Ithasbeenfoundthathighsugar-contentfruitssuchasbananaswill stick to theshelvesandbecomeverydifficult to remove.Thisstickingtendencymaybepreventedbyusingnylonnetting.Theholesizeof the netting should be large enough to permit adequate air flow, but smallenoughsothatitemssuchaspeasandcornwillnotfallthrough.

However,donotwashthenettinginanautomaticwasher:If it runs throughthespincycle, thewrinkleswillbesetandcannotberemoved.Wash insudsywater,rinse,andpatdry.Withpropercare,thisheavynylonnettingcanbeusedindefinitely.

Bothfruitsandvegetablesmustbepreparedinsuchawaythat themoisturecangetout.Thiscanbeaccomplishedeitherbypeelingorslicing.Iftheskinisleftintact,themoisturecannotescapeasreadilyandthedehydratingtimewillbeexceptionally long. Avoid the disappointment of a friend who loaded adehydratorwithwholeprunesandafter threedaysaccepted the fact theywerenotgoingtodehydrateinareasonablelengthoftime.

ACCESSORYEQUIPMENTNEEDEDFORDEHYDRATING

Keep the equipment you use for dehydrating simple, but effective. Items youwillneedare:1. Deeppanwithaclose-fittinglid(usedforblanching)2. Perforated rack, wire basket, or colander to fit into pan to hold products

(usedforblanching)3. Stainlesssteelknives(carbonsteelwilldiscolorfruit)4. LargepantoholdErythorbicAcidorAscorbicAcidsolution5. Kitchentimer

Nesco/AmericanHarvestFD-39FoodDehydrator.


6. Sulfurcabinetwithwoodenracks(ifusinganintermittentheatsource,suchasthesun)

7. Dehydratingunit(i.e.,woodenbox,oven,orcommerciallybuiltunit)8. Nylonnettingtoplaceonshelves9. Container for dried products; jars or cans with tight-fitting lids or heavy

plasticbagsthatcanbeheat-sealed.

CHAPTERIV«USINGPRESERVATIVES»

PRESERVATIVES

Manypeopledonotwish tousepreservativesofanykind. Ifyouaregoing todehydratefruitforashortstoragelife,(i.e.,sixtoninemonths)nopreservativesareneeded.However,ifyouplantostorefruitsforalongerperiodoftime,youshouldusesometypeofpreservative.Thispreservescoloranddecreasesthelossofvitaminsandthereforepreservesthenutritionalvalueoffood.

Themethod of preserving vegetables through blanching is discussed in thesectionondehydratingvegetables.

Onemethodofpreservingnatural fruitcolorandflavor is todip the fruit inoneofthefollowingsolutions:ErythorbicAcidorAscorbicAcid:Dipfruit fortwominutesonly ina solutionofone tablespoonErythorbicAcidorAscorbicAcid dissolved in one gallon of water. This preparation retards oxidation andpreventsdarkeningoflight-coloredfruitsduringthedehydratingprocess.

SodiumBisulfiteSolution:Dipfruitfortwominutesonlyinasolutionofonetablespoonsodiumbisulfitetoonegallonwater.Sodiumbisulfitehelpstokeepfruitfromdarkeningduringthestorageperiod.Drainthoroughly.

Combination of SodiumBisulfite andAscorbic orErythorbicAcid: Anothermethod is to use a combination of one tablespoon sodium bisulfite and onetablespoonErythorbicAcidorAscorbicAciddissolvedinonegallonofwater.Thismethodpreservesthequalityandcolorduringthedehydratingprocessandduring the storage period. If you plan to dry your fruit in the sun, it shoulddefinitely be sulfured because the heat source is not controlled and constant.However, if the fruit is dried in a well-designed dehydrator where this heatsourceiscontrolledandconstant,lessoxidationoccursandthefruitretainsmoreofitscolor.

For thosewhoareconcernedwith the intakeof sulfur into thehumanbody,Dr. D. K. Salunkhe at Utah State University states: “The body needs sulfur,whichispartofacertaintypeofprotein.”Moderateexposureoffruitstosulfurfumes(asoutlinedbelow)isdefinitelybeneficial totheproductwhenusinganintermittentheatsource,andisnottoxictothehealthoftheconsumer.Theheatofdryingandsubsequentcookingdissipatespracticallyallofthesulfur.

SULFURING

Anothermethodofpreservingnaturalfruitcolorandflavorinfruitissulfuringwithacompartment.“Itmaybeabox,provideditislargeenoughtocoverthetraysandasulfurpan.Thesulfurpanmaybeanyshallowpanormetallid,suchasabakingpowdercanlid.Apackingboxmaybecoveredwithroofingpaperortarpaulin,oracompartmentmaybebuiltoutofwallboardoracardboardbox.Asmallopeningmustbeprovidednearthebottomofthecontainerforventilation.Sulfurwillnotburnwithoutit.Allsulfuringshouldbeperformedoutofdoors.Theopeningshouldbeclosedafterthesulfurhasallburnedsoastoretainthefumeslongenoughto“cure”theproduct.

TRAY woodenonesareneededfortheproductassulfurcorrodesmetal.

BLOCKS ofwoodorbrickplacedonthegroundmaybeusedtosupportthetrays.

STACK themoneupontheotherwithsomethingbetweeneachonetoprovidecirculation.Thelowesttrayshouldbesixtoeightinchesfromtheground.

PLACE thesulfurpaninfrontofthetrays.

MEASURE onelevelteaspoonfulofsulfurforeachpoundofpreparedfruit.(Asulfurcandleisalsoavailableforthisuse.)

WRAP thesulfurinpaperandplaceitontheground.

SPREAD thepreparedproductonthetrays.Spreadpittedfruitpitsideup.

STACK thetraysandthenlightthepaperaroundthesulfur.(Donotleavethematchonthesulfurpan.Itmaypreventsulfurfromburningtocompletion.)

PLACE thecoveringcompartmentovertraysandsulfurpan.

KEEP productinsulfurfumesfortimedesignatedonthefollowingchart.

REMOVE fromsulfurcompartment.

TRANSFER producttodryingracksanddehydrate.”10

ChartNumber2TimeRequirementsforSulfuringFruitsOutofDoors11

Fruit TimeinMinutes

Apples 60

Apricots 60,sliced

120,quartered

Cherries(White) 10–15

Peaches 60,sliced

120,quartered

Pears 60,sliced

120,quartered

Plums,large 60,sliced

120,quartered

Prunes 60,sliced

120,quartered

Nectarines 60,sliced

120,quartered

Slicedorangesreadytobedehydrated.

ChartNumber3:ConversionChart.

Fresh,Deshydrated,andReconstitutedRelationships:Fruits

CHAPTERV«DEHYDRATINGFRUIT»

PREPARINGTHEFRUIT

Mostfruitsandberriesmaybedriedsatisfactorily.Selectfresh,firm,ripefruit.Discard all bruised or decayed fruits. (One piece of slightly spoiled fruitmayflavortheentirelot.)Selectlatevarietiesinapples.

Thoroughlycleanallproducts.Usestainless steelknives forcutting (carbonsteel will discolor fruit). Slice everything 3/16-inch thick; as you gainexperience,youwillfindtherearesomeitemsyoumaynotwanttoslice,suchasapricots,prunes,plums,cherries,etc.Asapples,pears,peaches,etc.,arepeeled,coredorpitted,andsliced,prepareonlyenoughfruit to fillone trayata time.Dip in prepared solution of one tablespoonErythorbicAcid orAscorbicAciddissolved inonegallonwater.Soakfruitslicesfor twominutesonlyanddrainthoroughly.Twominutes isentirelyadequateand longer soakingwill lengthenthedryingtimeconsiderably.

Slicedfruitisreadytobedried.

When slices are the same thickness, the fruit will dry evenly. It is notnecessary, however, to measure each slice. The slices should be placed closetogether, just touching, but only one layer deep so there is adequate aircirculation. Immediatelyplace the slicesonnylonnettingon the traysandputthem into a dehydrator (or oven or out-of-doors). Remember, speed is veryimportantinpreparingfruitfordryingbyanymethod.Youmaythenproceedtofill the other trays in the samemanner until the dehydrator is filled. (Refer toChart4,CondensedDirectionsforDehydrationofFruits.)

When dehydrating fruits such as apricots, plums, etc., the dehydrating timecanbereducedbydoingthefollowing:1. Breakorcutthefruitinhalfandremovethepit.2. Takeonehalfinbothhands,placingboththumbsinthemiddleoftheskin

side.3. Turnthehalf“insideout.”Thisbreaksopenthefibers,asyouwillseewhen

thismethodisused,therebyreducingthedryingtime.Withalittlepractice,thismethodisveryeasyandextremelyeffective.(WeareindebtedtoDoraD.Flackforthisidea.)

Different varieties of fruit can be dehydrated at the same time, placing adifferentvarietyoneachshelf.However,donotmixfruitsandvegetablesinthesamedehydratorload.

SPECIALTREATMENTOFFRUITBEFOREDEHYDRATING

These suggestions should be used only when fruit is being prepared in adehydrator.

APPLES

Youcanflavoryourappleslicesby:1. LightlysprinklingvariousflavorsofdryJell-Oontheappleslices.2. Dippingtheappleslicesinlemonjuice(1tablespoonlemonjuiceto½cup

water)andarrangingtheslicesontrays.Thensprinkleoncoconutthathasbeengroundinablendertoafinepowder.

3. Dippingslicesinasolutionofcornsyruporhoney.4. Mixing2½poundssugarwith5poundsofslicedapplesand let themsit

overnight. In themorning, drain, put apples onto shelves, and dehydrate.Boildrained-offliquidtokillenzymesanduseresultingliquidasatoppingforhotcakes,etc.

5. Using fresh pineapple, pureed.Add orange-flavored Jell-O,mixwell andapply,usingasmallpaintbrushorspoontoapplyitontoapplerings.

6. Crush raspberries and strain the juice, adding a bit of lemon juice, andpaintingontoappleslicesorrings.

7. Sprinklinglightlywithamixtureofcinnamonandsugar.

PEARS1. SprinklingonvariousdryJell-Oflavors.2. Sprinklingwithamixtureofcinnamonandsugar.

PRUNESORPLUMS1. Halveprunesand removepits;usea littlebitof lemon juiceon insideof

prunesjusttomoisten.Spreadthisonwithalittlepaintbrush.2. Sprinklewitheitherpineapple,orange,cherry,wildcherry,orblackcherry

dryJell-O.

ChartNumber4

CondensedDirectionsforDehydrationofFruits

BANANAS1. SprinklesliceswithdryJell-O,cornmeal,shreddedcoconut,etc.

TESTINGFRUITFORDRYNESS

It is sometimes necessary to test whether the fruit is completely dried. Thefollowingguidelines areprovided to simplify the task. (Remember to cool thepieceoffruitbeforetesting).

All the fruit except rhubarb should roll easily and spring back into shapewithoutcracking.Learntodeterminebythefeelofthefruitwhetherornotitissufficientlydry.

STORAGE

When the fruit is dry enough, remove trays from the dehydrator and cool thefruit thoroughly. Store immediately according to the directions in the section“StorageAfterDehydrating”(pg.63).Donotleavethefruitonthetraysforany

lengthoftimeortheproductwillstartreabsorbingmoistureandwillhavetobedehydratedagain.

DIRECTIONSFORRECONSTITUTINGDEHYDRATEDFRUITS

GeneralRule:1cupdehydratedfruit2cupswarmwaterDonotaddsugar

Letsitforone-halfhouroruntilfruitisplump.Cookovermediumheatuntilfruitistenderandthenaddsugartotaste.

Ifyouwishtousethefruitforpies,tarts,etc.,coolliquidandaddthickening.

FRUIT TESTSFORDRYNESS

Apples Leathery;nomoistareaincenter

Apricots,nectarines,peaches,largeplums,andprunes

Pliable;leathery;ahandfulproperlydriedwillfallapartaftersqueezingtogether(Iftheysticktogether,theyarenotdryenough.)

Bananas Pliable;leathery

Berries Hard;novisiblemoisturewhencrushed;dryenoughtorattle

Cherries Leatherybutsticky

Figs Pliable;leathery

Grapes,plums,andprunes

Pliable;leathery

Lemonororangepeel

Pliable;leathery

Pears Springyfeel

Rhubarb Brittle(feelsmorelikeavegetable)

Strawberries Pliable;leathery

Note:Ifyouaregoingtousethedehydratedfruittomakedessertscallingforfreshfruit,use:1cupdehydratedfruitand1cupwarmwater.

Letsituntiltheliquidisabsorbedandthefruitisplump.RefertotheRecipeSectionforspecificdetailsaccordingtotherecipeused.

ChartNumber5SuggestedUsesforDehydratedFruits

ChartNumber6Cost-ConversionChart:Fruit

Multiplythecostoftheitemperpoundbythefactorfigureprovidedbelow.Theresultwillbethecostofagallonoffoodwhichyoudehydrateyourself.

Forexample,ifapricotscost$3.99perpound,3.99×11equalsacostof$43.89pergallonofdehydratedapricots.

ITEM FACTOR1,2

APPLES 4.0

APRICOTS 11.0

BANANAS 13.0

CHERRIES,Pie 17.0

CHERRIES,Bing 17.0

PEACHES 9.5

PEARS 12.0

PLUMS 12.5

PRUNES 19.51Thisisonlyanapproximatecostsincethereareanumberoffactorsthatcancauseasmallchangeinthefigure.2Thisfiguredoesnotincludeanylabororcontainercost.

CHAPTERVI«MAKINGFRUITLEATHER»

ThissectionwaswritteninconjunctionwithGlenW.Hancey.

DEHYDRATEDFRUITDELICACIES:FRUITLEATHER

Fruitleatherisafavoritesnackfoodwithmanywhohavehadtheopportunitytotry this delectable product. It is becoming more popular since commercialcompanieshaveintroduceditthroughsupermarketoutlets.Children,bothyoungand older, seem to like the natural goodness of fruit leather andwill use it tosatisfytheirsweettoothinsteadofeatingcandy.

Fruitleatherisfruitwhichhasbeenpureedintopulp,sweetened(ifdesired),spread on cookie sheets (or heavy aluminum foil sheets), and dehydrated.Wehave heard of people using all of the following equipment and methods ofdehydrating (or drying) fruit leather, with varying degrees of success:commercialdehydrator,ovendrying,fandryinginawarmroom,andsundrying—eitherputting thepanona tableout in thehot sunorputting thepan in thebackofacarparkedinthehotsun.(Ifyouchoosetotrythismethod,makesureyou roll up thewindows!)When using a dehydrator or oven, the temperaturesettingshouldbeascloseto140°asispossible.Anelectricovenshouldhavethedoorajartwoinches;gasovensshouldhavethedoorajareightinches—thisistoprovideameansforthemoistairtoescape.Dryingtimewillusuallytake8–30hours,dependingon thedehydratingmethodusedand themoisture contentofthepuree.

EQUIPMENTNEEDED

Blender: preferable,butacolander,foodmill,sieve,eggbeater,orevenaforkcanbeused.

Cookiesheets:

onepan,14×16-inch,willhold2½–3cupspuree.Heavyaluminumfoilcanbeusedbyturningupedges¾inchtoformsides.Ifusingadehydratororanoventodehydrate,useacookiesheetthatwillallowairtocirculateallaroundit.Cakepansshouldnotbeusedbecausethesidesaretoohighforairtocirculatefreelyovertheleather.

Plasticwrap:

Handi-WraporSaranWrapisexcellent;spreadthewraponthecookiesheetoronthefoilsheet.Thisisusedtopreventthepureefromsticking.

Screen:(ifsun-drying)

ornylonnetorcheeseclothtocovertheleatherandtoprotectitfrominsects.Usespringclothespinstoanchorthenettotheedgesofthecookiesheet.

BASICDIRECTIONS

Most fruits can bemade into fruit leather using the following directions:Useflavorful,ripefruit,washcleanandremovespots,defects,etc.Fruitthatisover-ripebutnot spoiledcanbemade intoapuree;oldbottledorcanned fruitmayalso be used after drainingoff the liquid.Most fruits can be blendedwith thepeelingson,althoughthereareafewexceptionstothis.Pearsshouldbepeeledtoeliminatethe“sandy”texturefoundinthepeel.

Peachesproduceamorepleasing leather ifpeeled,althoughsomeprefer thepeelingsblendedin.

Whenusingcantaloupes,freshpineapple,orbananas,thepeelmustbetakenoff. Remove pits from pitted fruit; section larger fruits for use in the blender.Dropfruitintotheblender,onehalveorpieceatatime;workingwithmorethanonecupoffruitatatimeishardontheblender.

Ifyouarerushedfortimeorspacetodehydratetheleather,thefruitmaybepureed,measured,andstoredincontainersinthefreezer.Whentimeandspacepermit,removeonepackageatatime,ortheamountyoucandehydrateatonetime,allowtothaw,flavor,andproceedaccordingtoinstructions.

Manyfruitswillnotrequireanadditionalsweetener.However,ifthepureeistoosourortart,addcornsyruporhoneyuntilitisassweetasyoudesire.Start

with½tablespoonofasweetenerandblendwell.Honeycanbeheatedtomakeitrunmorefreely.Cornsyruporhoneykeepstheleatherfrombecomingtoodryandleavesitslightlytackyandabitontheleatheryside.Eachpersonenjoysadifferent taste and what might be too sweet for one might be just right foranother.Useyourownjudgment.Anyleftoverfruitfromregulardehydratingcanbeputintothepuree.

Spread the puree¼˝ to 3/16˝ thick evenly over the plasticwrapwhich hasbeenputonthecookiesheet.Iftheplasticwrapistoowideandextendsupthesides of the cookie sheet, cut it to fit the cookie sheet or anchor it withclothespinssoitwillnotflopdownovertheedgesoftheleather.Donotspreadthe puree completely to the edges; leave a bit of plastic showing for easyremovalandsothepureewillnotrunbackundertheedgeandontothepan.Ifyouaredryingout-of-doors,spreadscreenornylonnettingorcheeseclothoverthepan,anchoringitwithclothespins,tokeepoutinsects.

Dry the leather until it feels dry but still slightly tacky. The heavier theconsistencyofthepureeandthethinnerthepureeisspreadonthepan,thelessdryingtimewillberequired.However,ifthepureeisspreadtoothinonthepan,the resulting product will be too hard and the “leather” effect will not beobtained.These“chips”resultingfromleatherspreadtoothinarestillexcellenttoeat.Whenusingadehydrator,threecookiesheetscanbeusedatatimeinoneload.

Whenthepureeisdrybut tackyononeside,spreadanotherpieceofplasticwrapoverthetopoftheleatherandturntheentireleatherover;peeloffthefirstpieceofplasticandputthepanbacktocompletethedryingprocess.Theleathershould be approximately ⅛˝ thick after dehydrating, although the finishedthicknesswilldependonhowthickthepureeisspreadonthepan.

Whencompletelydry and cool, roll the leather to loosen it from theplasticwrap, then replace the plastic.Roll the plastic and leather together into a roll.Leaving theplasticwraponwillkeep the leather fromsticking to itself.Labeleachrollasyoucompleteit,eitherwithmaskingtapeorlabelstickers.Youmayhave to cut the roll to fit into your storage container. Store in an air-tightcontainer,eitherglassjarsorplasticcontainerswithtightlids.Putinadark,coolplace(60°Forbelowifpossible).

RECIPESFORFRUITLEATHER

Plainpureecanbemadefrommostfruits,suchasapples,apricots,bananas,redorBingcherries,peaches,pears,pineapple,plums,etc.However,somefruitsdonotmakegoodfruitleatherunlessblendedwithanotherfruit.Anexampleofthisisrhubarb,whichistootart;addsweetfruitstocomplementit.Cantaloupealoneisnotgood,butblendswellwithotherfruitswhenusedsparingly.Extremesoursorbitterscomplementthesweetfruits,butarenotgoodalone.

Afterenoughpureehasbeenblendedtomake2½cups,sweetentotaste.Youmaywanttoaddspices,suchascinnamon,nutmeg,etc.Thespicescaneitherbeblendedintothepuree—approximately¼teaspoonper2½cupspuree—orthespice may be sprinkled on top of the puree just before dehydrating. Sprinklecoconut on top, or nuts, or use your imagination and whatever your familyespeciallylikes.Lemonjuicemaybeaddedtolightfruittokeeptheleatherfromdarkening;itmayalsobeaddedtofruitthatisextrasweet;usually1teaspoonto2cupspuree.

Afteryouhavemadeplainfruitleather,trythesecombinations:

Apple-Chokecherry

6cupssweetapples,notpeeled½cupchokecherryjuice5tablespoonshoney

Variations:½cupfinelyblendedcoconutaddedtopuree

1cupnectarinesaddedtopureeApricot-OrangePeel

6cupsapricots(pittedandhalved)1tablespoonorangebits(ordriedorangepeelblendedfine)3½tablespoonshoneyor6tablespoonswhitecornsyrup1teaspoonlemonjuice

Variations:Usepineapplebitsinplaceoforangebits—oruseboth

Banana-PineapplewithOrangePeel

2cupspeeledbananas1cupfreshpineapple(ordrained,cannedpineapple)1tablespoondried,finelyblendedorangeortangerinepeel2teaspoonslemonjuice

Peach-BluePlum

2cupsfreshblueplums(pitted)3cupsfreshpeaches(peeledandhalved)3tablespoonshoneywith1tablespoonwater1teaspoonlemonjuice

Peach-Pear

2cupspeaches,washed,peeled,pitted,andhalved2cupspears,washed,peeled,halved,andcoredNosweetenernecessaryunlessdesired½teaspoonlemonjuice

Variations:Add½cupcantaloupe

Strawberry-Rhubarb-Pineapple

2cupsfresh-washedstrawberries1cupfreshrhubarb,washedandcutintoinchpieces½cupfreshorunsweetenedcanned(drained)pineapple2tablespoonshoneyDashoflemon,ifdesired

Strawberry-Strained-Raspberry

2cupsstrawberries,washed2cupsraspberries,washed(blendseparatelyandstrainoutseeds)½teaspoonlemonjuice1tablespoonhoney

Variations:shreddedcoconutsprinkledontopofpuree

½cupchokecherryjuicewithextratablespoonhoneyblendedinBlendin3cupssummerappleswith2extratablespoonshoney

SeedlessGrapewithApplesandBoysenberry

4cupsThompsonseedlessgrapes2cupssummerapples1cupBoysenberries(strained)½teaspoonlemonjuice2tablespoonshoney

Variations:shreddedcoconutlightlysprinkledonpuree

Watermelon-Apple

2cupssummerapples,cored2cupswatermelon(takeoutseeds)

WildHuckleberry-Strained-Raspberries

2cupswildhuckleberries3cupsstrainedraspberrypuree1tablespoonhoney½teaspoonlemonjuice

Variations:blendin1cupwildblackcurrantsblendin½cupwildPotawatomiPlums

Apple-Tang

Mix1 tablespoonTang(orange,grape,or lemon)withapplepureebeforedrying.Nowtryyourowncombinations.Foradditionalinformationonfruitleatherandrecipes,refertoFunWithFruit

Preservation,byDoraD.Flack,(Bountiful,Utah,HorizonPublishers,1973).

CHAPTERVII«DEHYDRATINGVEGETABLES»

SELECTINGVEGETABLESFORDEHYDRATING

“Only fresh vegetables in prime condition can produce quality in the driedproduct. Wilted ones should not be used; deterioration has already begun inthem.Onemoldybeanmaygiveabadflavortoanentirelot.

“Ifpossible,gatherthevegetablesearlyinthemorning;preparethemandstart

thedryingprocessassoonaftergatheringaspossible.”12

Ifyouownadehydrator, eitheroneyouhavemadeor a commerciallybuiltunit, thevegetablescanbedriedduringthenightandtakenoutinthemorningwhenmore vegetables can then be processed. This is onemore advantage tousingadehydrator.

“If you are drying by another method, vegetables gathered in the eveningshould be carefully sorted and cleaned and stored in the refrigerator. In themorning,prepareanddry.

“Whenimmaturestringbeans(eithergreenoryellow)andyounggreenpeasare dried, the results may be very satisfactory in appearance, flavor, andpalatability. But all too frequently they undergo an enzymatic change losingflavor and developing an unpleasant hay-like odor. These vegetables, whendried,absorbmoistureveryquicklyandthishastensthechange;but,itcanoccurwhen the product is stored in hermetically sealed containers. Use full-grown,fresh,tenderstringbeans;usepeasthatarefullgrownbutgatherthembeforethepodshaveturnedyellow.”13

Vegetablesshouldbewashedthoroughly,topsandrootsremoved,thenslicedapproximately “thick.Theyshouldbeuniforminthicknesssothedehydratingwillbeeven.

THEBLANCHINGPROCESS

Most vegetables, with the exception of onions, garlic, and tomatoes, must beblanchedbeforedryingeitherbysteamingorscaldingthem.

Blanching reduces the number of spoilage micro-organisms in the product,stopsdestructivechemicalchanges,preservesorsetsthecolor,checksripeningprocesses by stopping the enzyme action, and coagulates some of the solubleconstituents, thereby saving the vitamin content. It relaxes the walls of thetissues so the moisture can escape readily. It also helps retard undesirablechanges in flavor during storage and assures satisfactory reconstitution of theproduct.

Steamingyourfoodfirsthelpstopreservethenutrients.

The steam method is preferred because it does not leech out the nutrientsduringtheblanchingprocess.Thisistheproceduretofollow:1. Selectapanwithaclose-fittinglid.2. Eitherpurchaseormakearackforholdingthevegetablesabovetheboiling

water.(Wefoundanadjustablesteamerinalocalhardwarestorethatdoesanexcellentjob.)Watershouldnottouchtheproduct.Putabout½”waterin

thepan;watershouldbeboilingbrisklybeforeputtingpreparedvegetablesintothepan.

3. Whenthevegetablesareputin,slicesshouldbeseparatedsothesteamcangettoalltheslices.Thevegetablesshouldnotbepileddeeperthan2–2½inches.Thedepthwilldependonthecapacityofthepanused.

4. Detailsonamountoftimeeachvegetableshouldbesteamblanched,aswellasotherinformation,aregivenonthenextpageinchartform.

Afterblanching,thevegetablesshouldbespreadontheshelffordehydrating.They must be placed in such a way as to allow adequate air circulation.Therefore,itemssuchaspotatoes,carrots,etc.,shouldbeplacedonelayerdeep.However,itemslikeparsleyorshreddedcabbagecanbepiledalittledeeperandstillhaveadequateaircirculation.

Severalvarietiesofvegetablesmaybeplaced in thedehydratoratone time,placingadifferentvarietyoneachshelfandthestronger-smellingvegetablesonthetopshelves.Again,donotmixfruitsandvegetables.

STORINGDEHYDRATEDVEGETABLES

Whenthevegetablesarecompletelydry,removetraysfromthedehydratorandloosen vegetables from netting. By the time the net is all loosened, thevegetablesshouldbecoolenoughtoplaceinstoragecontainers.Ifnot,letthemcool a little longer.However, donot let thedehydratedvegetables stayon theshelvesforanylengthoftime,astheywillstarttoabsorbmoistureandwillhavetobedehydratedagain.Storeimmediatelyaccordingtodirectionsinthesection“StorageafterDehydrating.”

DehydratingVegetables

ChartNumber7CondensedDirectionsforDehydratingVegetales

ChartNumber8:ConversionchartFresh,Dehydrated,andReconstitutedRelationships:Vegetables

TESTINGVEGETABLESFORDRYNESS

Itissometimesnecessarytotestwhetherthevegetableiscompletelydried.Thefollowingguidelines areprovided to simplify the task. (Remember to cool thepieceofvegetablebeforetesting.)

VEGETABLE TESTSFORDRYNESS

Beans,stringandbush Brittle

Beets Tough;leathery

Broccoli Brittle

Cabbage Toughtobrittle

Carrots Toughtobrittle

Cauliflower Brittle

Celery Toughtobrittle

Corn(cut) Dry;brittle

Cucumber Brittle

Leavesforseasoning:celery,parsley,herbs

Brittle

Onionsandgarlic Brittle;light-colored

Peas Hard;wrinkled;willshatterwhenhitwithahammer

Peppers Toughtobrittle

Potatoes Brittle

Pumpkin Toughtobrittle

Radishes Brittle

Spinach,SwissChard,beettops, Brittle

etc.

Squash Toughtobrittle

SweetPotatoes Brittle

Tomatoes Leathery

DIRECTIONSFORRECONSTITUTINGDEHYDRATEDVEGETABLES

GeneralRule:

Use1cupdehydratedvegetables2cupshotwaterDonotaddsalt

Soakvegetables forhalf anhouror longeruntil reconstituted, then cookonmedium heat until vegetables are tender. At this point, add salt to taste andsimmerforfiveminutesmore.Thisruleappliestoallvegetables.

“Onecupdriedvegetablesissufficienttoservefourorfive.

Twoteaspoonfulsofdriedpowderedvegetablesaresufficientforonecupwaterin making a puree, soup, or baby food. An exception is powdered or driedspinach,asitisveryconcentrated.Usefrom½to¾teaspoonfulofittoeachcupofwater.”14Simmeruntilcooked.

ChartNumber9SuggestedUsesforDehydratedVegetables

POWDEREDDEHYDRATEDVEGETABLES

Vegetablescanbepowderedaftertheyaredehydratedbypulverizingtheminablender.Thesecanbeusedforpurees,makingsoup,orbabyfood.

Powder onion, garlic, cucumbers, and celery and sprinkle on salads,casseroles,etc.

Grinddehydratedcorninawheatgrindertomakeexcellentcornmeal.

ChartNumber10CostConversionChart:Vegetables

Multiplytheitemperpoundcostbythefactorfigure.Theresultwillbethecostofagallonofdehydratedfood.

Forexample,ifcarrotscost40centsperpound,40cents×20.8equals$8.32pergallonofdehydratedcarrots.

ITEM FACTOR1,2

Beans,Green 5.5

Beets,Red 15.8

Cabbage 13.3

Carrots 20.8

Celery 21.6

Corn 30.7

Onions 13.0

Peas 48.0

Peppers,Green 11.1

Potatoes 14.5

Squash,Zucchini 9.0

Tomatoes 21.61Thisfiguredoesnotincludeanylabororcontainercost.2Thisisonlyanapproximatecostsincethereareanumberoffactorsthatcancauseasmallchangeinthefigure.

CHAPTERVIII«DEHYDRATINGHERBS»

Herbs arevery easy todehydrate.Wash themquickly in coolwater, shakeoffexcess water, and lay them on dehydrator shelves and dehydrate. This takesapproximately4–10hours,dependingon theherb.Whendry,hold theherbbythe stemwith one hand and strip the dried leaves off the stemwith the otherhanddirectlyintothestoragejar.

USEHERBSFORFLAVORING

Theherbslistedbelowcanbedriedandusedasspicesandflavoringincooking:sage dill chives—choppedorsnipped

bayleaf celerytops greenoniontops—choppedorsnipped

parsley mint

Foradditionalherbsandtheiruses,refertoTheHerbalist,15pg.178–186.

Fromtopleft,clockwise:greenonions,dill,mint,parsley.

USEHERBSFORTEA

Try these herbs in your next cup of tea.Use onemore teaspoon of herb or acombination of herbs than the number of persons to be served. Pour in thecorrect amountofboilingwater and let steep for threeminutes.Stir, andafteranotherminute,pourintocups.

spearmint alfalfa cinnamon

catnip bayleaf ginger

rosehips parsley peppermint

Foradditionalherbsanddirections,refertoTheHerbalist,pg.166–177.

USEHERBSFORSACHETS

Thefollowingcanbedehydratedtouseinmakingfragrantsachets.Placedesireddehydratedmixturesorasingle fragrance inaclosed jar forat leastsixweeksandthenputinasmallclothbagforuse.

lavender rosemary violet

rosepetals sandalwood cloves

hollyhock orange mint

Foradditionalfragrances,refertoTheHerbalist,pg.196–203.

Dried flowers make excellent additions to potpourri baskets andsachets.

CHAPTERIX«DEHYDRATINGMEATS»

Beefjerky.

JERKYANDSTEWMEAT

Therearetwopurposesfordehydratingmeatsandtheendusedictateswhichofthetwomethodsofpreparationisused.

Thefirstmethodisformakingjerky,whichisdriedandseasonedmeatthatiseateninitsdrystateandnotreconstitutedorcooked.Therefore,cautionmustbeused tomake sure themeat is taken fromhealthy animals that do not containworms,etc.Recipesfor thismethodarefoundin therecipesectionandshouldbefollowedcarefully.

The secondmethodofdehydratingmeat is forusing it in soups, stews, andmaindishes.Experimentationhasproventhatmeatsthataretobereconstitutedmustbecookedbeforedehydratingtoinsurereconstitutiontoatender,palatableendproduct.

Note: Dehydrated meat that is not cooked before dehydrating cannot bereconstituted.Itwillremaintoughandchewy,muchlikejerky,evenaftermanyhoursofcooking.

Chicken, turkey,rabbit,andbeefmustbecookedtoadone,but tender,statebefore they are sliced, diced, chipped, or stripped for drying.Cut it ready foryourpersonalrecipes,makingsureallfatisremoved.Thefatiseasiertoseeandremove when the cooked meat is chilled. Fat becomes rancid and veryunpleasant to the taste when stored without refrigeration. The cooked,dehydratedmeatwillbequitecrispwhendryenoughtostore.

Thesamepreparationcanbeusedforgameanimalsandbirds.

Thestorage lifeofcookedanddehydratedmeat isshorter than thatof fruitsandvegetables.Followthesamestoragedirectionsandkeepdehydratedmeatinair-tightcontainersinacool,darkplace.

NescoFD-80FoodDehydratorandJerkyMaker.


CHAPTERX«STORAGEAFTERDEHYDRATING»

COOL,DARK,ANDDRY:KEYSTOSUCCESSFULSTORAGE

Therearethreethingstorememberwhenstoringdehydratedfoods:cool,dark,anddry.Byrememberingthesethings,foodwillkeepforalongtimewithlittleloss of food value. The following are descriptions of the best conditions,although not everyonewill be able to achieve them.However, try to come ascloseaspossibletotheserulesforfoodstorage.

Cool: The storage temperature should be 60°F or below if possible. Foodshave a browning rate, or rate at which they discolor or turn brown. Thisbrowningratedoublesforeach12–15°Fintemperaturerise.

Dark:Thiscanbeeasilyaccomplishedthroughoneofthefollowingmethods:Ifyouhaveastoreroomwithawindow,thewindowshouldbecoveredtokeepoutthelight;anyotheropeningthatmightadmitlightshouldalsobecovered.Ifastoreroomisnotavailable,blackplasticormaterialcanbehunginfrontoftheshelves to eliminate the light. Jars of food may be wrapped in newspaper orblackplastic.

We talkedwith awomanwhohadkeptbottled fruit for twentyyears inherranchhome in themountains; the conditionswere ideal and the fruitwas stilllightincolorandtasteddelicious.

Dry: Keep dehydrated food in air-tight containers or the food will absorbmoistureandspoil.Youmayuseplasticcookingpouchesandsealthemwithacommercially-soldheatsealer.Youmayalsouseglassjarsorlargemetalcansifthelidsareair-tight.Wesuggestputtinglargeplasticbagsinthecansfirstandthenplacingthefoodinside.Tiethetopsoftheplasticbagsandputthecanlidsontight.

Therearenowanumberoflargeplasticstoragecontainersonthemarket.Our

experience so far has indicated that some of these are adequate for storingdehydrated food.However,youmustmake sure theyareof food-gradeplasticandaremoisture-tight.Containersshouldbefilledasfullasispossibleinordertodisplaceair.Amountsforsinglemealsmaybeputintoindividualplasticbagsand stored tightly in larger containers so the product is not exposed to the airunnecessarily.Extremecoldwillnotinjuredehydratedproductsbecausetheyarepractically

freefromwater.

Wealsosuggestusingadesiccantinsidethecontainers.Thedesiccantabsorbsmoisture and the dehydrated food will last two to three times longer thandehydratedfoodstoredwithoutusingthedesiccant.

It is best not to store cans or bottles directly on cement floors; a low risermadewith2’×4’sisinexpensive,efficient,andmovable.

Examine the food occasionally. If there is any sign ofmoisture, spread theproductonshelvesanddehydrateuntilallevidenceofmoistureisremoved.

CHAPTERXI«BREADRECIPES»

«APRICOTNUTBREAD»

Yield:1loaf

1cupdehydrateddicedapricots1cupwatermilk2½cupsall-purposeflour3teaspoonsdouble-actingbakingpowder½teaspoonsalt2eggs,beatenlightly¾cupsugar2tablespoonsmeltedshortening½cupchoppednuts1. Soakapricotsinwateruntilreconstituted.2. Greasea9×5×3-inchloafpanandlineneatlywithwaxedpaper.3. Sifttogethertheflour,bakingpowder,andsalt.4. Graduallybeattogethereggsandsugar.5. Drainliquidfromapricots,addenoughmilktoliquidtoequal1cup,then

putliquidinto3-quartmixingbowl.6. Stirtogethereggmixture,shortening,anddrainedapricots,thenaddtoflour

mixtureandnutsandbeatwell.7. Pourintopreparedpan.Letstand10minutes,thencoverwithanotherpan

ofsamesizeandplaceina350°Foven.Bakefor20minutes,thenuncoverandbakefor50minuteslongeroruntilloaftestsdone.

8. Removefrompantocakeracktocoolbeforeslicing.

«BANANABREAD»

Yield:1largeloafor2smallloaves

2cupsdehydratedbananas2cupswarmwater2½cupssiftedflour1cupsugar3½teaspoonsbakingpowder1teaspoonsalt3tablespoonsvegetableoil¾cupmilk1egg1cupfinelychoppednuts

1. Soakbananasinwarmwateruntilreconstituted,thendrain.2. Creamtogether flour, sugar,bakingpowder, salt,vegetableoil,milk,egg,

andreconstitutedbananas.3. Mixthoroughly;beatonmediumspeedforhalfaminute,scrapingsideand

bottomofbowlconstantly.Whenthoroughlymixed,addthenuts.4. Pourintogreasedandfloured9×5×3-inchloafpanortwo8½×4½×2

½-inchloafpans.5. Bake in a 350°F oven 55–65 minutes or until wooden pick inserted in

centercomesoutclean.6. Removefrompan;coolthoroughlybeforeslicing.

«BANANADOUGHNUTS»

Yield:about42

¾cupdehydratedbananas1cupwater5cupsall-purposeflour3teaspoonsbakingpowder1teaspoonbakingsoda2teaspoonssalt1teaspoonnutmeg¼cupshortening1cupsugar1½teaspoonsvanilla3eggs,wellbeaten½cupbuttermilk

1. Soakbananasinwaterforhalfanhour.2. Sifttogetherflour,bakingpowder,bakingsoda,salt,andnutmeg.3. Creamtheshortening,thenblendinandbeatuntillightandfluffythesugar,

vanilla,andbeateneggs.Beatmixturewellfor2minutes.4. Stir in and thoroughly mix the drained reconstituted bananas and

buttermilk.5. Addflourmixturein3or4portions,stirringjustenoughtomixaftereach

addition.Chilldoughbeforerolling.

6. Removeone-fourthofdoughfromrefrigeratoratatime,kneaditlightly4or 5 times, roll out on floured pastry cloth to⅜ “thickness, and cutwithfloured2½”doughnutcutter.

7. Fryindeepfatheatedto350°Funtilgoldenbrown,thenliftoutanddrainonabsorbentpaper.Ifdesired,thedoughmaybecoveredtightlyandkeptintherefrigeratorfor1or2days,tobefriedasneeded.

«SPICYBANANANUTBREAD»

Yield:1loaf

1cupdehydratedbananas1cupwater⅓cupshortening⅔cupsugar1teaspoonvanillaextract1¾cupsall-purposeflour2teaspoonsbakingpowder½teaspoonsalt1teaspooncinnamon⅛teaspooncardamom⅛teaspoonmace½cupchoppednuts1. Soakbananasinwateruntilreconstituted.2. Creamtogetheruntillightandfluffytheshorteningandsugar,thenaddin

thevanillaextract.Beatmixturewell.3. Sift together the flour, baking powder, salt, cinnamon, cardamom, and

mace.4. In turns, add the reconstituted bananas and the creamed mixture to the

sifted dry ingredients.When all ingredients have been added, stir in thenuts.

5. Greasebottomof9¼×5¼×2¾-inchloafpan.Pourbatterintopan.6. Bakein350°Fovenfor60–70minutes.Servewarmorcoldatanymeal.

«BANANAMUFFINS»

Yield:8–10muffins

1cupdehydratedbananas1cupwater1½cupsall-purposeflour1¼teaspoonsbakingpowder½teaspoonbakingsoda1teaspoonsalt3tablespoonssugar2smalleggs¼teaspoongratedlemonrind1teaspoonlemonjuice3tablespoonsbuttermilk3tablespoonsshortening1. Preheatovento400°Fandgreasean8–10-cupmediummuffinpan.2. Soakbananasinwateruntilreconstituted.3. Sifttogetherflour,bakingpowder,bakingsoda,salt,andsugar.4. Beateggs, thenadd in thereconstitutedbananas.Whenmixed,add in the

lemonrind,lemonjuice,buttermilk,andshortening.Mixthoroughly.5. Add liquid mixture all at once to dry ingredients; stir quickly and

vigorouslyuntilflourisjustdampened,butnomore.6. Spoonbatterintopreparedpansandplaceinpreheatedoven.7. Bakeabout30minutesoruntilwell-browned.Servehot.

«BANANAWAFFLES»

Yield:six7-inchwaffles

1cupdehydratedbananas1cupwater2cupsall-purposeflour3teaspoonsbakingpowder1tablespoonsugar¾teaspoonsalt3eggs1½cupsmilk⅓cupmeltedshortening1. Soakbananasinwateruntilreconstituted,thendrain.2. Sifttogetherflour,bakingpowder,sugar,andsalt.3. Beateggs,thenaddinmilkandmeltedshortening.Whenmixed,pourinto

dryingredients.4. Addreconstitutedbananasandbeatmixtureuntilsmooth.5. Using½cupbatterforeachwaffle,bakeinahotwaffleironuntilgolden

brown.6. Serveimmediatelywithbutter,hotsyrup,powderedsugar,orpureedfruit.

«CORNMEALPANCAKES»

Yield:approximatelytwenty4-inchpancakes

¾cupcornmeal1cupboilingwater1cupbuttermilk2eggs1cupwholewheatorwhiteflour1tablespoonbakingpowder1teaspoonsalt¼cupcookingoil1. Grindonecupdehydratedcorn inawheatgrinder.Thiswillequal¾cup

cornmeal.2. Mixallingredientsthoroughly,thencookonhotgriddle.

Note:Cornmealpancakeswill take longer tocookascornmeal takes longer tocookthenflour.

«CORNBREAD»

1cupwholewheatorwhiteflour¼cupwhiteorbrownsugar4teaspoonsbakingpowder¾teaspoonsalt1cupcornmeal1cupmilkorbuttermilk¼cupliquidshortening

1eggyolk2eggwhites

Aplateofcornbreadisperfectforanymeal.

1. Grind 1⅓ cups dehydrated corn inwheat grinder. This will yield 1 cupcornmeal.

2. Mixtogetherflour,sugar,bakingpowder,salt,andcornmeal.3. Addmilkorbuttermilk,liquidshortening,andeggyolk.Beatmixtureuntil

smooth.4. Beateggwhitesuntiltheyarestiff,thenfoldintobatter.5. Pourintogreased8×8×2-inchpanandbakeinpreheatedoven425°Ffor

20–25minutes.

«CRUNCHYFRIEDCORNCAKES»

Yield:8cakes

1½cupscornmeal¾teaspoonsalt1½cupsboilingwater⅓cupshortening1. Grind2cupsdehydratedcorninawheatgrinder.Thiswillyield1½cups

cornmeal.2. Putcornmealandsaltintoamixingbowlandslowlyaddinboilingwater,

beatingmixture as youdountil youhave a smoothbatter stiff enough toshape.

3. Moldbatterneatlyintoflatovalcakes.4. Heatshorteningina10-inchskilletuntil theshorteningissizzlingbutnot

smokinghot.Laycakesinandfryquickly,untileachsideisarichgoldenbrown; roughly 3 to 4 minutes. Don’t turn cakes until this rich colordevelops.Servewithbutter.

«HUSHPUPPIES»

Yield:4–5servings

⅓cupall-purposeflour3teaspoonsbakingpowder1teaspoonsalt1¾cupscornmeal2tablespoonsreconstitutedonion½cupplus1tablespoonbuttermilk½cuptomatojuice1. Grind2¼cupsdehydratedcorninawheatgrinder.Thiswillyield1¾cups

cornmeal.2. Sifttogetherflour,bakingpowder,salt,andcornmeal.Addinreconstituted

onion.3. Beat together buttermilk and tomato juice, then pour liquid into dry

ingredientsandbeatwelluntilblended.4. Mixtureshouldbeadropbatter.Meltenoughshorteninginafryingkettle

ordeepskillettomeasure2½inchesdeep.Heatfryingkettleorskilletto380°F.

5. Fry 6–8hushpuppies at a time.Todropbatter into hot fat, dip teaspoon

firstintohotfat,thenintobatter.6. Frytorichgoldenbrownonthebottombeforeflippinghushpuppiesover.

When brown and done all theway through, lift out onto paper towels todrain.Coverwithpapertowelsuntilallofthebatterhasbeenfried.Serveveryhot.

«PRUNENUTBREAD»

Yield:1loaf

1cupuncookeddehydratedprunesorplums½cuporangejuice½cuphotwater½teaspoongratedorangerind2cupsall-purposeflour3teaspoonsbakingpowder½teaspoonsalt½teaspooncinnamon¾cupsugar1tablespoonmeltedshortening2beateneggs½cupchoppednuts1. Greasean8×4×2½-inchloafpan.2. Chop prunes into bite-sized pieces, and then pour over them the orange

juice,hotwater,andgratedorangerind.Letmixturestandfor10minutes,thenaddmeltedshorteningandbeateneggs.

3. Sift together flour, bakingpowder, salt, cinnamon, and sugar, then add toprunemixture.Mixthoroughly.

4. Whenwetanddryingredientshavebeenmixed,stirinchoppednuts.5. Pour intopreparedpanandbake ina350°Foven for1houroruntil loaf

testsdone.Removefrompantocakeracktocool.

«SPOONBREAD»

Yield:5servings

2¼cupsmilk2tablespoonsbutter1teaspoonsalt⅔cupyellowcornmeal3eggs,separatingyolksandwhites1. Grind1cupofdehydratedcorninawheatgrinder.Thiswillequal⅔cup

resultingcornmeal.2. Heattothemilktoscalding,thenaddinthebutter,salt,andcornmeal.3. Boilgentlyforoneminute,stirringconstantly.4. Remove from heat and cool for 5minutes, before stirring inwell-beaten

eggyolks.5. Beateggwhitesuntilstiff,thenfoldintothemixture.6. Pourintoagreased5-cupcasseroledish.Bakeat355°Ffor35–40minutes.

Servespoonedfrombakingdishwithbutter.

CHAPTERXII«CAKERECIPES»

«APPLECRUMBCAKE»

2cupsdehydratedapples2cupswater1cupoatmeal1cupflour½cupbrownsugar½teaspoonbakingsoda½cupmargarineorbutter(1stick)

1. Soakapplesinwateruntilreconstituted,thendrain.2. Mix together theoatmeal, flour,brownsugar,bakingsoda,andmargarine

(orbutter)untilcrumbly.3. Pathalfofmixtureinbottomof8×8-inchpan.Spreadapplesovertopof

crumbly mixture. Sprinkle with sugar and cinnamon and cover withremainingcrumbs.

4. Bake in a 350°F oven for 1 hour. Servewarm or coldwith scoop of icecream.

Note:Reconstituteddehydratedpeaches,apricots,orprunesmaybesubstitutedfortheapples.

«APPLEUPSY-DAISYCAKE»

2cupsdehydratedapples

2cupswater½cupsugar1cupfirmlypackedlightbrownsugar1teaspooncinnamon1spicecakemix

1. Soakapplesinwateruntilreconstituted,thencooktheapplesuntiltheyarecompletelytender;drainandreserveliquid.

2. Addinsugar.Stiruntilsugarisdissolved,thenmashapplesandaddenoughreservedliquiduntilthemixturehastheconsistencyofapplesauce.

3. Combinemashedappleswithbrownsugarandcinnamon.4. Spreadevenlyinbottomofgreased13×9×2-inchoblongpan.5. Mixaccordingtodirectionsonthespicecakemix.

6. Pourbattercarefullyoverapplesaucelayer.Bakeapproximately35minutesat350°F.

7. Removetoservingplateandspoonapplesaucemixturefrombottomofpanevenly over top of cake. Servewarm, toppedwithwhipped creamor ice

cream.

«APPLESAUCEDATECAKE»

1½cupsdehydratedapples2cupswarmwater½cupsugar½teaspoonlemonjuice¼cupshortening½teaspoonsalt1egg1½cupssiftedflour1teaspoonbakingsoda½teaspooncinnamon½teaspooncloves½cupchoppednuts½cupchoppeddates

1. Soakapplesinwateruntilreconstituted,thensimmerfor15minutes.2. Stir in sugar and lemon juice and cook to your desired applesauce

thickness.3. Creamtogethertheshortening,salt,andegg.4. Sifttheflour,bakingsoda,cinnamon,andcloves.5. Add applesauce alternatelywith sifted dry ingredients,mixingwell, then

stirinnutsanddates.6. Pour batter into 6× 10× 2-inch panwhich has been lightly greased and

dustedwith flour.Bake in 350°F oven for 35–40minutes.Allow to coolbeforefrosting.

Note:Reconstitutedehydratedpeaches,apricots,orprunesandputthroughfoodgrinder tomake a thickpureeof applesauce consistencyand substitute for theapples.

«GERMANDUTCHAPPLECAKE»

3cupsdehydratedapples3cupswater2largeeggs1cupvegetableoil2cupssugar2cupsflour1teaspoonbakingsoda1½teaspoonswater1teaspooncinnamon1cupchoppednuts

1. Soakapplesinwateruntilreconstituted,thendrain.2. Mixtogetheruntilfoamytheeggsandvegetableoil,thenaddinthesugar,

flour,bakingsoda,cinnamon,and1½teaspoonsofwater.3. Mix together the drained apples and nuts, then add to the batter. Mix

thoroughly,thenspreadinoblongpan.4. Bakeat350°Ffor50–60minutes.

«ICING»

1package(3ounces)creamcheese1teaspoonmeltedbutter¼teaspoonvanilla1cuppowderedsugar

MixtogethertheingredientsandspreadoverwarmGermanDutchAppleCake.

«APPLECOFFEECAKE»

Yield:10–15servings

3cupsdehydratedapples3cupswater

3½cupsall-purposeflour1cupmilk1packagedrygranulatedyeast¼cuplukewarmwater1teaspoonsugar⅓cupshortening1teaspoonsalt1⅔cupsand1teaspoonsugar3eggs,beaten1teaspoonvanillaextract2teaspoonscinnamon1. Sifttheflour.2. Soakapplesinwateruntilreconstituted,thendrain.3. Scaldmilk on top of double boiler and pour into 3-quartmixing bowl to

cooltolukewarm.4. Crumbletheyeastintothelukewarmwater.Stirin1teaspoonsugarandlet

softenfor10minutes.5. Stiryeastmixtureintoscaledmilkandbeatin1½cupsoftheflour.Beat

mixture until smooth, then cover and let rise in warm place until light,about45minutes.

6. Cream together in another bowl the shortening, salt, and⅔ cup of sugar.Graduallyaddinyeastbatter,stirringtomixwell.Beatintothebattereggsandvanillaextract.Addremainingflourandbeatuntilthoroughlymixed.

7. Spread into2well-greasedpans11×7×1½-inchor two10-inch roundlayercakepans.

8. Pat doughwithmelted butter; lay drained apples close together, pressingslightlyintobatter.

9. Sprinklethecinnamonandtheremainderofthesugarevenlyoverapples.10. Cover,letriseinawarmplaceuntildouble,about1hour.Coverpanwith

aninvertedsecondpanofsamesizetothoroughlycookapples.11. Bake 10minutes in 400°F oven, then remove covers and bake about 20

minuteslongeroruntilapplesaretenderandcakesaredone.Servewarm.

«RAWAPPLECAKE»

Yield:one8×12-inchcake

2½cupsdehydratedapples2½cupswater½cupshortening1cupsugar2cupssiftedflour1½tablespoonscocoa2teaspoonsbakingsoda1teaspoonsalt1teaspooncinnamon1teaspoonnutmeg1teaspoonallspice1cupchoppeddates1cupchoppedwalnuts½cupcandiedcherries(optional)1½cupsglazedmixedfruits(optional)1. Soakapplesinwateruntilreconstituted,thendrain.2. Creamtogethertheshorteningandsugar,thenmixinthedrainedapples.3. Sift the flour, cocoa, baking soda, salt, cinnamon, nutmeg, and allspice

together,thenstirintothedrainedapplemixture.4. Add the dates and walnuts to the batter. If you would like, add in the

cherriesandglazedmixedfruits.5. Spread batter in a greased and floured 8× 12-inch cake pan and bake at

325°Ffor1hour.6. Remove fromovenandspreadon topping.Placecakeunderbroiler for5

minutesoruntilglazed.

Note:Thisisagoodholidayseasoncakeasitkeepswell.

«TOPPING»

¼cupmeltedbutterormargarine1cuppowderedsugar½orange:juiceandgratedrind

1. Blendtogetherthebutterormargarinewiththepowderedsugar,thenstirinorangejuiceandrind.

2. Spreadonhotcake.

«APRICOTUPSIDE-DOWNCAKE»

Yield:4–6servings

1cupdehydratedapricots1cupwaterormilk⅓cupbutterormargarine½cuppackedbrownsugar3tablespoonswhitecornsyrup1cupall-purposeflour1¼teaspoonsbakingpowder¼teaspoonsalt¼cupshortening½cupsugar2eggs¼teaspoonalmondextract1. Preheatovento350°F.2. Soaktheapricotsinwateruntilreconstituted.Draintheapricots,reserving

thejuice.Thereshouldbe¼cupofjuice;ifnot,addenoughmilktomake¼cup.

3. Put in saucepanover lowheatbutterormargarineandbrownsugar.Stirtogetherandcookuntilmixture justbegins tobubble.Add incornsyrup,then removepan fromheat.Pourmixture intoan8×8×2-inchpanandarrangeapricothalvescut-sideupinsugar-buttermixture.

4. Sifttogetherflour,bakingpowder,andsalt.5. Cream together shortening and sugar. Beat in eggs, one at a time until

smooth,thenaddinalmondextract.6. Using a wooden spoon, stir in flour and liquid alternately, beating until

smooth after each addition. Spoon batter carefully over apricots, thenspreadoutgently.

7. Bakefor35minutesoruntilcaketestsdone.Cooloncakerack10minutes,theninvertontoservingplate,pouringthejuiceoverthecake.Servewarm;plainorwithwhippedcream.

«BANANA-NUTLAYERCAKE»


⅔cupdehydratedbananas1cupwater

1¾cupscakeflouror1½cupsall-purposeflour1teaspoonsoda½teaspoonbakingsalt1teaspoonlemonjuice½cupbuttermilk½cupshortening1cupsugar2eggs1teaspoonvanilla⅓cupfinely-choppednuts1. Soakbananasinwaterforhalfanhour,thendrain.2. Grease two 8-inch layer pans; line bottoms with greased waxed paper.

Preheatovento350°F.3. Sifttogetherfourtimesthecakeorall-purposeflour,bakingsoda,andsalt.4. Mash the drained bananas to a fine paste, then add the lemon juice and

buttermilk.5. Creamtogethertheshorteningandsugar,thenaddtheeggs,oneatatime,

andbeataftereachaddition.Stirinvanilla.6. Adddryingredientsalternatelywithbananamixture,beginningandending

with flour, beatingmixturewellwith each addition.When batter is fullymixed,foldinthenuts.

7. Pourbatterintopreparedpans.Bake28–30minutes.Removetocakeracksand cool in pans 8–10minutes, then turn cakes out on racks.Loosen thewaxedpaperbutleaveitoncakes.

8. When cakes are fully cool, flip cakes over and put layers together withwhippedcreamtopping.

«WHIPPEDCREAMTOPPING»


½pintwhippingcream2tablespoonspowderedsugar½teaspoonvanilla1. Chillbowlandrotarybeaterinrefrigerator.2. Whipwhippingcream,poweredsugar,andvanillauntilstiff.

3. Place one layer of cake on serving plate bottom-side up. Spread withwhipped cream. Now carefully place second layer top-side up on creamfillingandspreadrestofwhippedcreamontopandsides.

4. Servepromptly,storingleftovercakeinrefrigerator.

«BANANA-NUTCUPCAKES»

FollowrecipeforBanana-NutLayerCake(pg.78)1. Spoon batter into greased muffin pans with 15–16 medium cups, filling

cupsalittlemorethanhalffull,orusepapercups.2. Bakein375°Fovenfor15–18minutes,oruntilcakestestdone.3. Cool in pans on cake racks 5 minutes, then remove to racks to finish

cooling.

«CARROTCAKE»

1½cupsdehydratedcarrots3cupscoldwater1cupwhitesugar1cupbrownsugar,firmlypacked2cupsflour1¼teaspoonsbakingsoda1teaspoonsalt1teaspoonbakingpowder2teaspoonscinnamon2cupsvegetableoil4beateneggs1cupchoppednuts1cupraisins1cupchocolatechips

1. Soak carrots in water until they are their normal size, then drain. Grindreconstitutedcarrotsinafoodgrinder,orpushthroughgrater.

2. Thoroughlymixwhitesugar,brownsugar,flour,bakingsoda,salt,bakingpowder,andcinnamon.

3. Add the vegetable oil, eggs, ground carrots, nuts, raisins, and chocolatechipsandmixwell.

4. Pourbatterinto2greasedloafpansora9×13-inchbakingpan.Bakecakeat325°Fonehouroruntildone.

«FROSTINGFORCARROTCAKE»

1package(8ounces)creamcheese,softened½stickbutter(¼cup)ormargarine2teaspoonsvanilla1box(1pound)powderedsugar½cupchoppedpecans(optional)1cupcoconut(optional)

1. Beattogetherthecreamcheeseandbutterormargarineuntilfluffy.Addinthevanillaandpowderedsugar.

2. Beatmixtureuntilfluffyandofspreadingconsistency,thenfrostlayersandsidesofcake.

3. If desired, sprinkle with a mixture of ½ cup chopped pecans and 1 cupcoconutbetweenlayersandontop.

«CHERRYCOFFEECAKE»


3cupsdehydratedpiecherries3cupswaterFollow recipe for Apple Coffee Cake (pg. 75–76), except use drained

reconstituted cherries instead of apples and sprinkle ¾ to 1 cup sugar evenlyoverthefruit.

«PEACHCOFFEECAKE»


3cupsdehydratedpeaches3cupswaterFollow recipe for Apple Coffee Cake (pg. 75–76), except use drained

reconstituted peaches instead of apples and sprinkle ¾ to 1 cup sugar evenlyoverthefruit.

«RHUBARBCAKE»

1cupdehydratedrhubarb2cupswarmwater½cupshortening1½cupsbrownsugar1beatenegg1cupbuttermilk2cupssiftedflour1teaspoonbakingsoda½cupwhitesugar1teaspooncinnamon

1. Soak the rhubarb in water until reconstituted, then cook covered untilalmosttender.Whenalmosttender,drain.

2. Creamtogethershorteningandbrownsugar,thenaddinbeatenegg.Addinbuttermilk,flour,andbakingsoda,alternately.

3. Lightly fold the drained rhubarb into the batter, then spread batter in agreasedandflouredpan.

4. Sprinkle top with sugar and cinnamon and bake at 350°F for 30–35minutes.

CHAPTERXIII«CEREALANDCOOKIERECIPES»

«PREPAREDCEREAL»

16cupsquick-cookingoats2cupscoconut1cupwheatgerm2cupsrawsugar3cupswholewheatflour(freshground)1cupvegetableoil1½tablespoonssalt½cuphoney

1. Stirtogethertheoats,coconut,wheatgerm,andrawsugar.2. Mixtogetherthewheatflour,vegetableoil,salt,andhoneyandpourover

dryingredients.3. Mix together with hands until crumbly. Bake 2 hours at 250°F, stirring

everyhalfhour.4. Keepenoughcerealforaweekintherefrigeratorandfreezetherest.

Note:Youmayaddthefollowing:pecans,raisins,dehydratedapples,dehydratedapricots,bananas,dehydratedBingcherries,dates,orblueberries.

«GLAZEDFRESHAPPLECOOKIES»

Yield:5dozen

¾cupdehydratedapples

1cupwater½cupshortening1⅓cupsbrownsugar1egg2cupssiftedall-purposeflour1teaspoonbakingsoda½teaspoonsalt1teaspooncinnamon½teaspoonnutmeg1teaspoongroundcloves¼cupapplejuiceormilk1. Soakapples inwaterand letstanduntilappleshaveabsorbedmostof the

water.2. Creamtogethertheshortening,brownsugar,andegg.3. Sifttogethertheflour,bakingsoda,salt,cinnamon,nutmeg,andcloves.4. Addhalfofthedryingredientstoshortening,sugar,andeggmixture.Mix

thoroughly.Addapplejuicetothismixtureandblendwell.5. Addtherestofthedryingredientsandtheapplemixturetothebatterand

mixwell.6. Drop by teaspoonful on greased cookie sheet. Bake at 400°F for 10–12

minutes.Frostwhilehotwithvanillaglaze.

«VANILLAGLAZE»

1½cupspowderedsugar2½tablespoonsapplejuiceorcream½teaspoonsalt¼teaspoonvanilla1tablespoonbutter

1. Mixallingredientswellandfrostcookieswhilehot.

CHAPTERXIV«DESSERTRECIPES»

«APPLEBETTY»

1½cupsdehydratedcookingapples3cupswater2cupssoftbreadcrumbs⅓cupbrownsugar1teaspooncinnamon¼cupand½tablespoonmeltedbutter¾cupwaterdrainedfromapples

1. Mixtogethertheapplesandwaterandsimmeruntiltender.Drain,reservingliquid.

2. Combine1½cupsofbreadcrumbs,brownsugar,andcinnamonandputinbutteredcasseroledish.Mixinthedrainedreconstitutedapples.

3. Pourovermixture incasseroledish¼cupmeltedbutterand the reservedliquid.

4. Mix together½ cup bread crumbswith the left of themelted butter andsprinkleovertopofdish.

5. Bakeat350°Ffor30–45minutes.

Note:Blueberriesaredelicioustouseinthisrecipeinplaceofapples.

«APPLEBROWNIES»

Yield:16brownies

1cupdehydratedapples2cupswater½cupshortening2squaresunsweetenedchocolate1cupsugar½teaspoonvanilla2eggs,beaten1cupsiftedflour1teaspoonbakingpowder½teaspoonsalt1teaspooncinnamon½teaspoonmace½cupchoppednuts½cupchoppeddates

1. Mixtogethertheapplesandwaterandletsituntilwaterisalmostabsorbedoruntilappleshavebecomeanormalsize.Drain.

2. Melttogethertheshorteningandchocolate.Whenmelted,beatinthesugarandvanilla,thenstirintheeggs.

3. Sift together the flour, bakingpowder, salt, cinnamon, andmace.Stir thesiftedmixtureintotheotheringredients.

4. Mixinthedrainedapples,nuts,anddates.5. Spreadbatterinagreased9-inchsquarepan.Bakeat350°F30–35minutes.

Cutwhilewarminto2-inchsquares.

«APPLEFLUFF»

1cupdehydratedapples2cupswater1cupsugar½teaspoonsalt1teaspoonbakingsoda½cupshortening1egg,beaten1½cupflour

1teaspooncinnamon1teaspoonbakingpowder½cupbrownsugar½cupchoppednuts½teaspooncinnamon

1. Reconstituteapplesinwater.Simmeroverlowheatuntiltender,thendrain.2. Creamtogetherthesugar,salt,bakingsoda,shortening,andegg.3. Sifttogethertheflour,cinnamon,andbakingpowder.Addsiftedmixtureto

creamedingredients.4. Add the reconstituted apples and mix together. Spread batter in 9-inch

square pan and sprinkle with brown sugar, nuts, and cinnamon. Bake at325°Ffor45minutes.

Note:Use reconstituteddehydratedpeaches,apricots,orprunes inplaceof theapples.

«APPLEFRITTERS»

1cupdehydratedapples1cupwater1cupall-purposeflour1teaspoonbakingpowder½teaspoonsalt3tablespoonssugar⅓cupmilk1teaspoonmeltedbutter1egg

1. Soak apples inwater until reconstituted, then drain.Cut apples into bite-sizedpieces.

2. Sifttogethertheflour,bakingpowder,salt,andsugar.3. Beattheegg,addinginthemilkandmeltedbutter.Mixtogether,thenadd

in the flourmixtureandbeat toa smoothbatter.Fold in the reconstitutedapples.

4. In a 3-quart frying kettle, heat shortening to 350°F. No frying basket isneededforfritters.

5. Dipspoonintohotfatandquicklydipupaheapingteaspoonofbatter,andwith a second spoonquickly push it into the fat.Workquickly so 6 or 7fritters can fry at the same time. Temperature drops quite fast but try tomaintainitaround350°Fthroughoutfrying.

6. Turn fritters when brown on underside. It requires 4–5 minutes to fryfrittersofthissizetoagoldenbrownandtocookallthewaythrough.Liftoutquicklywithfoodforkorslottedspoonontopapertowelstodrain.

7. Serve hot like pancakes with sugar or syrup, or serve sprinkled withpowderedsugarfordessert.

Hint: To save fat, strain while hot through one layer of paper towels orcheeseclothplacedinacoarsesieveoverashorteningorcoffeecan.Cool.Storefatinrefrigeratorforlaterusage.

Note:Fritterscomeoutfatorflat,dependingonthewayyoufrythem;indeepfat they come out globular, in shallow fat they come out flat. They are goodeitherway.

Applefritters.

«APPLEPANDOWDY»

5cupsdehydratedapples5cupswater½cupsugar¼teaspoonnutmeg¼teaspoonsalt

1. Preheatovento350°F.2. Soakapplesinwateruntilreconstituted.3. Butterbottomandsidesofan8×8×2-inchbakingpan.Spreaddrained

reconstitutedapplesinauniformlayeroverbottomofpan.Quicklysift¼teaspoonsaltoverthemtopreventdiscoloration,thensprinkleonsugarandnutmeg.

4. Coverandplaceinovenfor10minuteswhilepreparingthebatterbelow.

«COTTAGEPUDDINGBATTER»

1¾cupsall-purposeflour2teaspoonsbakingpowder¼teaspoonsalt¼teaspoonbakingsoda⅓cupsoftbutter,margarine,orshortening⅔cupsugar1egg1teaspoonvanilla1cupbuttermilk

1. Sifttogethertheflour,bakingpowder,salt,andbakingsoda.2. Creamuntilsmoothbutter,margarine,orshortening,thengraduallyaddin

thesugar,creamingwell.Addeggandbeatuntilfluffy.3. Add vanilla and buttermilk alternately with flour mixture, beating till

smoothaftereachaddition.4. Remove pan with apples in it and quickly spread batter evenly over hot

apples.Bake30–35minutesor until pudding tests done.Remove to cakeracktocool5minutes,thenloosensidesandinvertontoservingplate.

5. ServewarmwithApplePandowdy.

«SOFTHARDSAUCE»

½cupbutter1teaspoonvanillaor½teaspoonalmondextractdashofsalt1⅓cupspowderedsugar

1. Creambutter,thenaddinvanillaoralmondextract.Whenmixed,addinthesaltandpowderedsugar.

2. Mixtureshouldbefairlystiffwhenfinished.

«CHEESEAPPLECRISP»

Yield:6servings

3cupsdehydratedapples3cupswarmwater¾cupbrownsugar¼cupnonfatdrymilk⅓cupall-purposeflour¼cuprolledoats½teaspooncinnamon

⅛teaspoonsalt¼cupbutterormargarine1cupshreddedcheese

1. Reconstituteapplesinwarmwater.Letsit30minutes,thendrain.2. Combinebrownsugar,nonfatdrymilk,flour,oats,cinnamon,andsaltina

bowl.Addbutterormargarineandcheeseandworkinuntilcrumbly.3. Arrangedrainedapplesinagreasedbakingdish.Coverappleswithtopping

andpressdownfirmly.4. Bake350°Ffor30–40minutes.

Note:Use reconstituteddehydratedapricots,peaches,orprunes inplaceof thedehydratedapples.Leaveoutshreddedcheeseifdesired.

«APRICOTCOBBLER»

Yield:6servings

3½cupsdehydratedapricots3½cupswater1cupand1tablespoonsugarpastryfor8-inchdoublecrust2or3dropsalmondextract1tablespoonfirmbutter¼cupwhitecornsyrup2tablespoonscream

1. Move oven rack to 5 inches above bottomof oven, then preheat oven to450°F.

2. Soakapricotsinwateruntilreconstituted,thendrain.3. Roll¾ofpastryoutintoa10×14-inchrectangle.Foldinhalfthengently

lift into 10 ½ × 6 ½ × 2-inch glass or aluminum baking pan (orapproximatelythissize).Unfoldthepastrycarefullysoasnottotear,fittingitintoanglesofpan.Doughwillextendabout1½inchesoversideofpan.Sprinklebottomofdoughwith¼cupsugar.

4. Put drained reconstituted apricots in bottom of pan over top of sugar,spreadingevenly.Sprinklewith¾cupsugarandalmondextract, thendot

withbutteranddrizzlewithcornsyrup.5. Bringextendingdoughupoverapricots.Cutsmallsquaresofdoughoutof

cornerssoitwillfoldneatly.Thereshouldbeabout7×4-inchrectangleoffruituncovered.Rolloutremainingpastrydoughintoarectangle.Cutinto½-inch-wide strips. Place strips of right length crisscross over apricots.Coverstripendswith4strips.

6. Brushtopwithcreamandsprinkleonremainingsugar.7. Bake 17–20minutes, then reduce heat to 375°F and bake 25–30minutes

longeroruntilwell-brownedandjuicebubblesupbetweenstrips.Removetocakeracktocool.Servelukewarm.

«APRICOTFRITTERS»

1cupdehydratedapricots1cupwater1cupall-purposeflour1teaspoonbakingpowder½teaspoonsalt3tablespoonssugar1egg⅓cupmilk1teaspoonmeltedbutter

1. Soakapricotsinwaterforhalfanhouroruntilreconstituted,thendrain.Cutapricotsintobite-sizedpieces.

2. Sifttogetherflour,bakingpowder,salt,andsugar.3. Beategg,thenaddinmilkandmeltedbutter.Mixwell.Addflourmixture

andbeattoasmoothbatter.4. Foldinreconstitutedapricots.5. In a 3-quart frying kettle, heat shortening to 350°F. No frying basket is

neededforfritters.6. Dipspoonintohotfatandquicklydipupaheapingteaspoonofbatter,and

with a second spoonquickly push it into the fat.Workquickly so 6 or 7fritters can fry at the same time. Temperature drops quite fast but try tomaintainitaround350°Fthroughoutfrying.

7. Turn fritters when brown on underside. It requires 4–5 minutes to fry

frittersofthissizetoagoldenbrownandtocookallthewaythrough.Liftoutquicklywithfoodforkorslottedspoonontopapertowelstodrain.


«APRICOTWHIP»

Yield:4–5servings

¾cupdehydratedapricots¾cupwater2eggwhites2–3dropsalmondextract¼cupsugarteaspoonsalt

1. Soakapricots inwateruntil rehydrated.Drain, reserving2 tablespoonsoftheliquid.Chopapricotsfinely.

2. Puttheeggwhites,reservedliquid,almondextract,sugar,andsaltintopofdoubleboiler.

3. Stir well. Place over gently boiling water and immediately start beatingwitha rotaryor electricbeater as inmaking7-Minute Icingandcontinuebeating about 7minuteswith rotary beater or 4minuteswith electric, oruntilmeringueholdsstiffpointedpeaks.

4. Removepanfromboilingwater.Liftoutbeaterandcleanoff.Userubberspatula to fold in fruit gradually until just distributed. Scoopwhip gentlyintoa servingdishorheap lightly into sherbetsand serve immediatelyorplaceinrefrigeratortochill.

«BANANAFRITTERS»

¾cupdehydratedbananas1cupwater

1cupall-purposeflour1teaspoonbakingpowder½teaspoonsalt3tablespoonssugar1egg⅓cupmilk1teaspoonmeltedbutter

1. Soakbananasinwaterforhalfhouroruntilreconstituted.Drain.2. Sifttogetherflour,bakingpowder,salt,andsugar.3. Beategg,thenmixinmilkandmeltedbutter.Adddryingredientsandbeat

toasmoothbatter.Foldinreconstitutedbananas.4. In a 3-quart frying kettle, heat shortening to 350°F. No frying basket is

neededforfritters.5. Dipspoonintohotfatandquicklydipupaheapingteaspoonofbatter,and

with a second spoonquickly push it into the fat.Workquickly so 6 or 7fritters can fry at the same time. Temperature drops quite fast but try tomaintainitaround350°Fthroughoutfrying.

6. Turn fritters when brown on underside. It requires 4–5 minutes to fryfrittersofthissizetoagoldenbrownandtocookallthewaythrough.Liftoutquicklywithfoodforkorslottedspoonontopapertowelstodrain.


«CARROTPUDDING»

Yield:6–8servings

¼cupdehydratedcarrots½cupwater1¾cupsall-purposeflour1½teaspoonsbakingpowder½teaspoonsalt¼teaspoonbakingsoda⅓cupshortening1cupsugar

1teaspoonlemonextract1egg,beaten1cupbuttermilk

1. Preheatovento375°F.Greasea9×9×2-inchpanwithbutter.2. Soakcarrotsinwateruntilreconstitutedthencutintoverysmallpieces.3. Sifttogetherflour,bakingpowder,salt,andbakingsoda.4. Creamtheshortening,thenaddthesugar,lemonextract,andegg.5. Addtothis,inturns,thebuttermilkandtheflourmixture.Beatsmoothafter

eachaddition.Whenbatterismixed,sprinkleoverandfoldinthepiecesofcarrots,distributingthemevenly.

6. Turnbatterintopreparedpan,spreadingalittlehigheratedgeofpanthanincenter.Bake30–35minutesoruntilpuddingtestsdone.Removetocakerack,cooltolukewarm.

7. Cut in serving portions, lift onto dessert plates, and serve with NutmegPuddingSauce.

«NUTMEGPUDDINGSAUCE»

Yield:1⅓cups

¾cupgranulatedsugar1tablespoonplus1½teaspoonsflour¼teaspoonsalt1cupboilingwater1tablespooncidervinegar1½tablespoonsbrownsugar2tablespoonsfirmbutterScant½teaspoonnutmeg

1. Blendinsaucepanthesugar,flour,andsalt.Graduallystirinboilingwater,makingsurethemixturestayssmooth.

2. Whenallofthewaterhasbeenadded,pourinvinegar.Stirandcookovermoderatedirectheatuntilthickandclear,4–5minutes.

3. Removefromheatandstirinbrownsugar,butter,andnutmeg.Servewarmorcold.

«BLACKSTONEWINTERFRUITCOMPOTE»

Yield:7–8servings

1poundmixeddriedfruit3cupswater¾cupsugardashsalt¼cupwhitecornsyrup

1. Wash dried fruit quickly and thoroughly in cold water. Drain, then addwashed fruit to water. Cover and heat to boiling, then reduce heat andsimmerfor20minutes.

2. Inthelast5minutesofcooking,addthesugar,salt,andcornsyrup.3. Keep covered while cooling, then chill. The fruit should be whole but

tenderandthesyrupclearandthick.

«DRIEDFRUITCOMPOTE»

Yield:5–6servings

½cupdriedapricots½cupseedlessraisins½cupdriedfigs½cupdriedprunes½cuppitteddates⅓cuplemonjuice¼cuphoney

1. Washfruitquicklyincoldwater,thendrainandpatdrywithpapertowels.2. Putfruit throughfoodprocessor,alternatingthefruitasyouchopthemso

theywillbesomewhatmixed,dropping themintoamixingbowl.Drizzlelemonjuiceandhoneyoverfruit,mixingwell.

3. Covertightlyandplaceinrefrigeratorforadayorsoforfruitstosoftenandforflavorstoblend.Toserve,heapcoldmixturelightlyinsherbetglasses

andpourcreamaroundfruitheap,thentopwithapuffofwhippedcream.

«LIMEHONEYFRUITCOMPOTE»

Yield:4servings

½teaspoongreenlimerind¼cuplimejuice(roughly2greenlimes)4medium-sizedapples(coredbutnotpeeled)¼cuphoney¼cupseedlessraisins1dozenmoistmedium-sizedprunes(cutsmall)1dozenpitteddates¼cuppecansorwalnuts

1. Mix lime rindand juice together, thengrate apples intomixture.Add thehoney,raisins,prunes,anddatestothisandmixwell.Cover,andchill12–24hoursforflavorstoblend.

2. Justbeforeserving,stirinnuts.3. Heaplightlyintodishesandservewithcream.

Note:Mixeddriedfruitmaybeusedtomakethisdessert.

«CHERRYCOBBLER»

Yield:4–5servings

3½cupsdehydratedpiecherries3½cupswater1cupand1teaspoonsugar½and¼teaspoonsalt2teaspoonscornstarch1½cupsall-purposeflour1teaspoonbakingpowder

⅓cupshortening½cupplus1½tablespoonsmilk

1. Soakcherriesinwateruntilreconstituted.Drain,reservingliquid.2. Togetherinbowl,add1cupsugar,½teaspoonsalt,andcornstarch.3. Sift together the flour, 1 teaspoon sugar, ¼ teaspoon salt, and baking

powder.Cutintheshorteningwithpastryblenderuntilparticlesaresizeofrice.Whenalloftheshorteninghasbeencutin,addmilk.Stirvigorouslywithaforktomix.

4. Turnout¾ofthedoughontoaflouredpastrycloth.Shapeintoarectangle,then roll out to about 13½× 12 inches. Fold dough in half and lift intobakingdish,thencarefullyunfoldandfit intoanglesofpan.Thereshouldbeaboutaninchofdoughextendingoverrimofdish.

5. Sprinkle⅓of the sugarmixture over bottomof dough; add reconstituteddrainedcherries,spreadingevenly.Sprinkleonrestofsugar,thendotwithbutter.Fold extendingdoughupover fruit.This leaves a stripof cherriesuncovered in center. Roll out rest of dough slightly larger than exposedcherries, and cut design in center for steam vents. Lay over cherries,overlappingotherdoughalittle.

Acobblermadefromdehydratedcherries.

6. Bakefor15minutesat450°Fandthenreduceheatto325°Fandbake10–15minuteslongeroruntilrichlybrownedandcherriesaretender.Cooloncakeracktolukewarm.

Note:Ifyoufindthecherriesaretoodrythisway,add½cupofdrainedliquidtocherriesastheyarepouredintothebottomofthepan.

«CHERRYMARSHMALLOWDESSERT»

Yield:5–6servings

2cupsdehydratedsourpiecherries2cupswater1cupsugar32marshmallows(½pound)1cupwhippingcream⅛teaspoonsalt¼teaspoonalmondextract1tablespoonlemonjuice

1. Soakcherriesinwateruntilreconstituted,thensimmeruntiltenderandaddsugar.Mixthoroughlyandcook10minutesmore.Thencool,drain,andcutcherriesintosmallpieces.Reserveliquid.

2. Put½cupdrainedcherryjuiceandmarshmallowsintopofdoubleboiler.Place over boiling water until marshmallows are melted but still fluffy.Remove from heat and stir in the finely chopped cherries. Add salt andalmondextract.Mixwell;chillthoroughly.

3. Whipthewhippingcreamuntilthick,thenaddinthelemonjuice.Continuewhippinguntilstiff.

4. Fold cherry mixture into whipped cream, pour into freezing tray ofrefrigerator, and freeze at lowest temperature until firm, stirring once ortwiceifcherriestendtosinktothebottom.

«CHERRYUPSIDE-DOWNPUDDING»

Yield:7–8servings

2½cupsdehydratedsourpiecherries2½cupswater1¾cupssugar1½cupsall-purposeflour1½teaspoonsbakingpowder¼teaspoonsalt½cupsoftbutter,margarine,orshortening⅛teaspoonalmondextract1egg1cupmilk

1. Soakcherriesinwateruntilreconstituted,thensimmeruntiltender.Addin¾ cup of sugar. Blend until sugar is dissolved, stirring occasionally.Removefromheat,butkeephot.

2. Sifttogethertheflour,bakingpowder,andsalt.3. Creamthesoftbutter,margarine,orshortening,thengraduallyaddin1cup

sugar.Creammixturewell.Stirinalmondextract,andthenbeatinegguntilmixtureisfluffy.

4. Alternately with flour mixture, add in the milk to the creamed mixture,beginningandendingwithflour.Beatbatterwellaftereachaddition.

5. Turn into greased 8 × 8 × 2-inch glass baking dish, spreading evenly.Gently pour hot cherries and juice over batter. Bake 35–40 minutes at350°Foven,oruntiltopspringsbackwhenlightlypressedwithfingertips.Removetocakerack;cooltolukewarm.Spoonwarmpuddingintodishes.

«PEACHCOBBLER»

Yield:6servings

6cupsdehydratedpeaches6cupswater1cupplus2tablespoonssugar⅛teaspoonsalt

1½cupsand1tablespoonflour1teaspoonbakingpowder⅓cupshortening½cupplus1½tablespoonsmilk2tablespoonsfinedrywhitebreadcrumbs2tablespoonscream

1. Adjustracktomiddleofovenandpreheatto450°F.Soakpeachesinwateruntilreconstituted,thendrain.

2. Blendtogether1cupsugarand1tablespoonflour.Setsugarmixtureaside.Sifttogetherthe1½cupsflour,2tablespoonssugar,⅛teaspoonsalt,andbakingpowder.Cutintheshorteningwithpastryblenderuntilparticlesarethesizeofrice.Whenalloftheshorteninghasbeencutin,addmilk.Stirvigorouslywithaforktomix.

3. Turnout¾ofthedoughontoaflouredpastrycloth.Shapeintoarectangle,thenrollouttoabout14½×10½inches.Folddoughinhalfandliftintobakingdish,thencarefullyunfoldandfit intoanglesofpan.Thereshouldbeabout1½inchesofdoughextendingoverrimofdish.

4. Sprinkle bread crumbs over bottom of a 10 ¼ × 6 ¼ × 2-inch glass oraluminum baking pan, then spread ¼ cup of the sugar mixture over thecrumbs.

5. Spread drained peaches into pan, spreading evenly. Dot with butter andsprinklewiththerestofthesugarmixture.Foldextendingdoughneatlyupoverpeaches;cutoutalittlesquareofdoughateachcornertopreventthepastryfrombeingtoothick.Tuckinendsatthefourcornersneatly.Therewillbeanareaofabout2×6inchesofpeachesinthecenterthatwillnotbecoveredwith pastry. Roll out rest of pastry into a rectangle about 3 × 7inches. Trim off edges neatly and cut a long design down the center tocoverpeaches.

6. Brush entire top lightly but completely with cream, then sprinkle evenlywithsugar,ateaspoonorso,foraninterestingsurface.Bake15–17minutesoruntilcruststartsbrowning.Reduceheat to325°Fandbake25minutes,oruntilbottomandtopcrustsarearichbrownandjuicestartsbubblingupthroughthevents.

7. Removetocakeracktocool.Servelukewarm,plainorwithcream.

«PEACHLAYERCRISPDESSERT»

Yield:8servings

2cupsdehydratedpeaches4cupshotwater¼cupbutterorshortening¼cupbrownsugar,packed¼cupsiftedflour½teaspoonsalt2cupscornflakesorgrahamcrackers½cupwhitesugar2tablespoonscornstarchdashofsalt½cuppeachsyrup½cupmilk2eggs½teaspoonvanilla

1. Simmer peaches in water until tender, then let cool. Drain peaches,reservingsyrup.

2. Blendbutterorshortening,brownsugar,flour,andsaltuntilcrumbly.Addcornflakes or graham crackers and mix lightly. Press half of the abovemixtureintobottomandonsidesofgreased8-inchsquarepan.

3. Blendwhitesugar,cornstarch,anddashofsalt, thenaddpeachsyrupandmilk.Mixuntilsmoothandcook,stirringfrequentlyuntilthickened.

4. Beateggs lightly.Stir smallamountofhotmixture inwitheggsand thencombineeggswithremaininghotmixtureandcook2minutesmore,stirringconstantly.Addpeachslicesandvanilla.

5. Pourovercrumbmixture inpan.Sprinklewith remainingcrumbmixture.Bakeat350°Ffor30minutes.Servewarmorcold.

«PRUNEMARSHMALLOWDESSERT»

Yield:5servings

½cupdehydratedprunes1cupwater16marshmallows(¼pound)

1cupwhippingcream2tablespoonslemonjuice

1. Soakprunesinwateruntilreconstituted.Cook10minutesuntilprunesaresoftened.Drainoff¾ liquid, reserving it for later, andput the rest of thewaterandtheprunesinablendertomakeapuree.

2. Heatreservedliquidtoboiling;removefromheatandaddmarshmallows.Beatwithrotarybeateruntiltheyaremeltedandmixtureissmooth.Beatinprune puree and 2 tablespoons lemon juice and turn into freezing tray ofrefrigerator. Freeze about 1 hour, then remove to a chilled bowl and beatwell.Whipandthenfoldinthewhippingcream.

3. Returnimmediatelytochilledtrayandcontinuefreezinguntilfirm.

«BAKEDPRUNEPUDDING»

Yield:4servings

1cupdehydratedprunesorplums1cuphotwater¼teaspoongratedlemonrind¼cupcoarselybrokenwalnuts½cupgrahamcrackercrumbs(eight2-inchsquares)⅓cupsugar¾teaspoonbakingpowder¼teaspoonsalt½cuproomtemperaturemilk1teaspoonvanilla1tablespoonmeltedbutter

1. Soak prunes or plums in hotwater until reconstituted.Cook until tender.Drain and cut prunes or plums into small pieces.Add in the lemon rind,walnuts,andgrahamcrackercrumbs.

2. Ina2quartmixingbowl,mixsugar,bakingpowder,salt,milk,vanilla,andmeltedbutter.Foldinprunemixturethoroughly.Turnintobuttered8½×4½×1¾-inchglassloafpanora4-cupcasseroledish.

3. Bakeuncoveredat375°Ffor35minutesoruntilpuddinghasathinbrown

crust over top and around sides. Serve warm with cream or Soft HardSauce.

«PRUNEWHIP»

Yield:4–5servings

1cupdehydratedprunesorplums1cuphotwater1cuppitted,stewedprunesorplums,choppedfine2eggwhites2teaspoonslemonjuiceand⅛teaspoongratedlemonrind¼cupsugarteaspoonsalt

1. Soak prunes or plums in hotwater until reconstituted.Cook until tender.Drain, reserving 2 tablespoons of the juice, and cut prunes or plums intosmallpieces.

2. In the top of a double boiler, add the egg whites, reserved juice, lemonjuice,lemonrind,sugar,andsalt.Stirwell.

3. Placeovergentlyboilingwaterandimmediatelystartbeatingwitharotaryorelectricbeaterasinmakinga7-MinuteIcing,andcontinuebeatingabout7 minutes with rotary beater or 4 minutes with electric beater, or untilmeringueholdsstiffpointedpeaks.Removepanfromboilingwater.

4. Lift out beater and clean off. Now, using rubber scraper, fold in fruitgraduallyuntil justdistributed.Turnwhipgentlyintoaservingdish,heaplightlyintosherbetsandserveimmediately,orplaceinrefrigeratortochill.

«RHUBARBCOBBLER»

Yield:6–8servings

2cupsdehydratedrhubarb

4cupswater1cupsugar(ortotaste)1tablespoonbutter

1. Cookrhubarbinwateronmediumheatuntiltenderandreconstituted.Addsugarandbuttertocookedmixture.

2. Putrhubarbinbottomofadeepdish.PourPuddingBatteroverit.3. Bakein350°Fovenfor20–30minutesuntilbatterisdone.Servehotwith

cream.

Note: Dehydrated strawberries can be used in place of the rhubarb or 1 cupdehydrated rhubarb and 1 cup dehydrated strawberries will make a deliciouscobbler.

«PUDDINGBATTER»

3tablespoonsbutter½cupsugar1egg,wellbeaten½cupmilk1cupflour1teaspoonvanilla

1. Creamtogetherbutterandsugar,thenaddtheeggandmixwell.Addmilkandvanilla,mixingthoroughly.Siftflourandaddittothecreamedmixture.

2. Beatsmooth,thenpouroverrhubarb.

«RHUBARBCRUMBLE»

2cupsdehydratedrhubarb4cupsand3tablespoonswarmwater⅔cupwhitesugar⅓cupflour

¼teaspoonsalt½teaspooncinnamon1cupbrownsugar¾cupflour¾cupmargarineorbutter½teaspoonsalt

1. Mixrhubarbin4cupsofwaterandletsit30minutes.Drain,thenaddwhitesugar, flour, and salt. Place in buttered baking dish. Sprinkle withcinnamon.

2. Mixtogetherbrownsugar,flour,margarineorbutter,andsaltandpouroverrhubarbmixtureasatopping.Sprinklewith3tablespoonsofwater.

3. Bakeat350°Fforabout40minutes.Servewarmorcold,plainorwithsourcream,whippedcream,icecream,orcheese.

«RHUBARBTAPIOCA»

Yield:6–8servings

1½cupsdehydratedrhubarb3cupsplus2½cupswarmwater1¼cupssugar¼cupminutetapioca½teaspoonsalt3dropsredcolor,ifdesired1cupcrushedpineapple

1. Soakrhubarbin3cupsofwaterandletsit30minutesuntilreconstituted,then drain. Combine rhubarbwith sugar, tapioca, salt, red food coloring,and2½cupsofwater.

2. Cook over medium heat, stirring constantly until full boil, stirringoccasionally to avoid bubbling over. Cool slightly and add crushedpineapple.Chillandserve.

CHAPTERXV«DRESSINGRECIPES»

«APPLEDRESSING»

2cupsdehydratedapples2cupswater1mediumonion,peeledandchopped2tablespoonssugar2cupssoftbreadcrumbs

1. Soakapplesinwateruntilreconstitutedandabitcrisp,thendrain.2. Sautéonioninasmallamountofoilorshortening.Whenonionissautéed,

addindrainedapples,sugar,andbreadcrumbs.Mixingredientswell.3. Heapdressingontopofbrownedmeat,whichshouldbewellabovesurface

oftheliquidinthepanorthedressingwillbecomesoggy.Coverthemeatandbakeinmoderatelylowovenuntilthemeatisverytender.

4. Remove,cover,andcontinue tocookabout15minutes tobrowndressingslightly.

Note:This is excellentwhenusedwithveal; trywithothermeats to suit yourowntaste.

«CELERYSTUFFING»

Yield:enoughfora4-poundchicken

1tablespoondehydratedonion¾cupdehydratedcelery

1½cupswater¾poundloafstalewhitebread3tablespoonsbutter½teaspoonpoultryseasoning1teaspoonsalt⅛teaspoonpepper½cupbrothfromcookinggibletsor½cupmilk1. Soakonionsandceleryinwateruntilreconstituted.Drain.2. Tearbreadintosmallpiecesuntilthereareabout6cupsofcoarsecrumbs.3. Melt butter in saucepan and add in onion and celery. Cook, stirring

frequentlyuntilmixtureissoftandyellow.

4. Addbreadcrumbs,poultryseasonings,salt,andpepper.Tosstogetheruntilwellmixed.Cool,thenaddinmilkorbroth.

5. Mixlightlywithaforkandstufflightlyintothedressedchicken.

«CORNBREADDRESSING»

Yield:makesenoughfor12-poundturkey

½cupdehydratedcelery¼cupdehydratedonion¼cupdehydratedgreenpepper2cupswater5–6cupscornbread(pg.69–70)½cupbutterormargarine½cupshortening1cupchoppednuts(optional)2teaspoonssalt½teaspoonpepper1½teaspoonspoultryseasoning2eggs,beaten1–1½cupsbroth1. Soak celery, onion, and green peppers in water until reconstituted, then

drain.2. Crumble the corn bread into crumbs. Cut butter or margarine into small

piecesandthenaddtocrumbs.3. Heat shortening in skillet and add the nuts and drained vegetables. Sauté

slowlyfor10minutes,thenremovefromheat.4. To corn bread, add sautéed mixture, salt, pepper, and poultry seasoning,

mixingthoroughly.Whenmixed,addineggs.Mixwell.5. Sprinkle broth over corn bread and vegetable mixture. Stir lightly until

dressingisofdesiredmoistness.6. Stufflightlyintobreastregionandbodycavityofthebird.

CHAPTERXVI«FRUITRECIPES»

«PUREEOFANYDRIEDFRUIT»

Yield:2½cups

Excellentforbabyfoodorolderkidsmakingfruitwhips.

1poundmoistdriedfruit1½cupswater⅔to1⅓cupssugardependingontartnessoffruit

1. Wash fruitquicklybut thoroughly incoldwater, liftingout intoa3-quartsaucepan.Addwater,whichshouldcome1inchabovetopoffruit.Coverand let soak 1–3 hours.Cook in samewater inwhich fruit soaked.Nowheat to boiling over moderate heat, then reduce heat and simmer untiltender,15–20minutes.Stirinsugarinlast5minutesofcooking,andcookuntilsugardissolves.Removefromheatandcooltoroomtemperature,thendrain,savingjuice.

2. Turnfruitintoasieveorfoodmillandrubthroughthoroughlytoobtainallpuree.Or,putfruitintoabowlandusekitchenscissorsorbiscuitcuttertochopthefruitfinely(oruseacommerciallyboughtunitformakingpuree).Ifpureeisthickerthandesired,addenoughofthedrained-offjuicetogivedesired consistency. A stiff puree is preferred for cake fillings and amediumoneforfruitwhip.

3. Tostore,pourpureeintoasterilizedjarwithtight-fittingcoverandkeepinrefrigerator.

Note:Useleftoverjuiceoverfruitcupsorforbeverage.

«DRIEDAPRICOTPUREE»

Yield:2cups

Excellentformakingicecreamorfruitwhiptoservetobabiesorolderkids.

Stew apricots as described in Stewed Dried Apricots. Add sugar or leaveunsweetened,dependingonhowpureeistobeused.

Turn apricots into a sieve or foodmill placed over a bowl. Let stand untilsyrupdrainsoff.Poursyrupintoacontainerandsaveformakingfruitcocktailsorforabeverage.

Nowrubfruitthroughsieveorfoodmilltoobtainallthepuree.Thereshouldbe2 cups stiff puree. If a thinner puree is desired, thin itwith someof the juicedrainedoff.

«STEWEDDRIEDFRUIT(ANYKIND)»

Peaches,pears,andfigsmaybecookedinthefollowingwaytomakeagoodsimpledessert.

Prepare exactly like Stewed Dried Apricots, except add sugar to suit taste,allowing⅓to⅔cupsugarpereachpoundoffruit.Amountdependsontartnessoffruitandpersonaltaste.Someprefertoaddnosugaratall.

«STEWEDDRIEDAPPLES»

Yield:6cupsthicksauce

1pounddriedapples½cupsugar5cupscoldwater1. Placeapplesina4-quartsaucepan,addcoldwater,cover,andsoak3to4

hours(althoughthismaynotbenecessary).Heattoboilingovermoderateheat,thenreduceheat,cover,andsimmer15to20minutesoruntilsoft,butnotmushy.

2. Stir in sugar and simmer 5 minutes longer. Remove from heat. Cool tolukewarmorchill.

«STEWEDDRIEDAPRICOTS»

1pounddriedapricots1cupsugar6cupscoldwaterdashofsalt(optional)

Forattractive,appetizingresults,useclean,brightly-coloredfruit.1. Washquicklybutthoroughlyincoldwater.Putfruitina3-quartsaucepan,

addwater,cover,and let stand1–2hours.Thenplaceovermoderateheatuntilfruitbeginstoboilvigorously.Reduceheatimmediatelytoasimmerandcook12–15minuteslongeroruntiljustsoft.

2. Addsugarandsaltandletsimmeranother5minutes.Removefromheattocooltolukewarm,orchilltoserveplainorwithcream.

«RAISINS»

WhiteraisinsareobtainedbydehydratingThompsonSeedlessgrapes.

DarkraisinsareobtainedbydehydratingBingCherries.

Raisinscanbeusedinmanydifferentrecipes:

tartspuddingcrumbpuddingpiesaucesstewscarrotspreadbreadcookiescakessaladsUseyourimaginationandthoroughlyenjoythedeliciousflavoroftheraisin!

CHAPTERXVII«ICECREAMRECIPES»

«APRICOTICECREAM»

Yield:5generousservings

1cupdehydratedapricots1¼cupswater½cupsugar2eggwhites,stifflybeaten⅔cupwhippingcreamorevaporatedmilk⅛teaspoonalmondextract1. Soakapricotsin1cupwateruntilreconstituted,thencookinsamewaterfor

5–10minutesoruntilsoft.Putapricotsandwaterinablenderandmakeapuree.Thereshouldbe1cupofpulpandliquid.Ifnot,addwatertomake1cup.Cool,thenchillabout15minutes.

2. Boil together the sugarand¼cupwateruntil syrup forms, thenpourhotsyrup over stiffly beaten egg whites and beat together until smooth andthick.Chillfor15minutes.

3. Put whipping cream or evaporatedmilk in a bowl, keeping it chilled bysurroundingthebowlwithchippedice,andwhipuntilverythick.Addthealmondextractandcontinuewhippinguntilstiff.

4. Foldinchilledapricotpuree;thenfoldintheeggwhitemixturelightlybutthoroughly.Placeinthefreezerandkeepthereuntilfirm.

«BANANAICECREAM»

Yield:1¼quarts

2cupsdehydratedbananas

2cupswater½cupplus2tablespoonssugar1tablespoonflour⅛teaspoonsalt1cupmilk1cuphalf-and-half½cupwhippingcream1tablespoonlemonjuice1. Soakbananasinwateruntilreconstituted,approximatelyhalfanhour.Then

putwaterandbananasintoblendertomakeapuree.2. Intoppartofdoubleboiler,blendtogether½cupsugar,flour,andsalt.Stir

inmilkandhalf-and-halfuntilsmooth.3. Placeoverboilingwaterandcookandstiruntilmilkissteaminghotandthe

flouriscooked,about10minutes.Removefromheatandsetinicewater,stirringoccasionallyuntilcustardiscold.

4. Stir in banana puree, then blend in whipping cream, lemon juice, andremaining sugar. Blend thoroughly until mixed and place at once intofreezerandfreezeuntilfirm.

«PEACHICECREAM»

Yield:6servings

2¼cupsdehydratedpeaches2¼cupswater1¼cupswhippingcream2teaspoonslemonjuicedashofsalt1cupsugar⅛teaspoonalmondextract1. Soakpeachesinwateruntilreconstituted,thenblendreconstitutedpeaches

andliquiduntilpureed.2. Thoroughly chill andwhipwhipping cream in a chilled bowl until thick.

Addinthelemonjuiceandsalt,thencontinuebeatinguntilverystiff.Beatinpeachpuree,sugar,andalmondextract.

3. Placeinthefreezerforabout2hours.

Peachicecreamisatastydesertthatiseasytomakeathome.

CHAPTERXVIII«MEATRECIPES»

«CHICKENALAKING»

Yield:5servings

1½cupscookeddehydratedchickenchunks2tablespoonsdehydratedgreenpepper2¼cupswater2tablespoonsbutterormargarine¼poundfreshmushrooms,sliced¼cupflour1⅓cupscreamorevaporatedmilk½pimiento,cutinstrips

1. Soakchickenin2cupsofwateruntilreconstituted.Soakgreenpeppersin¼ cup of water until reconstituted. Drain both, reserving 1 ⅓ cups richchickenbrothfromreconstitutingchicken.Setaside.

2. Melt thebutterormargarine in topofdoubleboileroverdirectheat, thenaddthereconstitutedgreenpeppersandmushrooms.Coverandsimmerfor5minutes,thenremovepeppersandmushrooms.

3. Blendtheflourintofat,thenaddinthecreamorevaporatedmilk,chickenbroth,andsaltandpeppertotaste.

4. Cookwithconstantstirringoverdirectheat,untilsauceboilsandthickens.When thickened, add reconstituted chicken, green peppers, pimiento, andmushrooms. Place over boiling water, cover, and cook until chicken isheatedthrough.

5. Servehotovertoast,biscuits,crispnoodles,orboiledrice.

«CHICKEN’N’RICE»

Yield:6servings

5cupsdehydratedchickenchunks¼cupdehydratedcelerystalkandleaves½cupdehydratedcarrots¼cupdehydratedonions1teaspoondehydratedgreenpepper7cupswater1quarttomatojuice1cuprawrice,notrinsed1teaspoonsugar2teaspoonssalt

1. Soakchickenin5cupsofwateruntilreconstituted.Drain,reserving2cupsof liquid.Soak celery and leaves, carrots, onions, andgreenpeppers in 2cupsofwateruntilreconstituted.

2. PutdrainedchickeninaheavyskilletorDutchoventhathasatightfittingcoverandaddintomatojuiceandreservedliquid.Simmer15minutes,thenaddindrainedvegetables,rice,sugar,andsalt.

3. Cook approximately 30 minutes until rice is tender. This will requirefrequent but careful stirring. This mixture becomes thick and must bestirredgently;carelessstirringwillcausethericetobecomemushy.

Chicken’N’Rice.

«CHICKENCURRY»

Yield:4servings

1½cupscookeddehydratedchickenchunks3½cupswater¼cupdehydratedonions3tablespoonsbutterormargarine½cupflour1teaspoonlemonjuice1teaspoonsalt2teaspoonscurrypowder

1. Soakchickenin3cupsofwateruntilreconstituted.Drain,reservingliquid.

Soakonionsin½cupofwateruntilreconstituted.Drain.2. Melt butter or margarine in saucepan, then add in drained onions. Sauté

untilcooked.3. Inanothersaucepanoverdirectheat,brownflour.Stirconstantlyuntilithas

a very light tan color, then blend flour into onions. Slowly add reservedliquidandmixconstantlytokeepsmooth.

4. After mixture has thickened, add lemon juice and simmer 5 minutes,stirringoccasionally.Adddrainedchicken.

5. Heat thoroughly, stirring occasionally. Serve over hot fluffy rice withfreshly grated coconut, chutney, chopped salted peanuts, or choppedparsley.

«CHICKENLOAFWITHMUSHROOMSAUCE»

Yield:4–5servings

1½cupscookeddehydratedchicken3cupswater⅓cupdehydratedcelery¼cupdehydratedonion½cupwater3tablespoonsbutterormargarine6slicesday-oldbread⅛teaspoonpepper½teaspoonpoultryseasoning1teaspoonsalt1egg,beaten

1. Soakchickenin3cupsofwateruntilreconstituted,thendrain,reserving½cupofliquid.Soakceleryandonionin½cupofwateruntilreconstituted;drain.

2. Inskillet,meltbutterormargarine, thenaddindrainedonionsandcelery.Sauté4–5minutesoruntilsoft,stirringoccasionally.

3. Tear bread into bite-size pieces and add to drained chicken. Sprinklepepper,poultryseasoning,andsaltoverbread.Addbeateneggandstir inchickenbroth.Mixwith2forksverythoroughly;placemixtureintogreased

8¾×4¾×2½-inchpan,butdon’tpackdowntoofirmly.4. Bake 30–35minutes at 350°F until nicely browned on top.Unmold onto

hotplatter.ServewithMushroomSauce.

«MUSHROOMSAUCE»

4teaspoonsmargarineorbutter¾cupslicedmushrooms2tablespoonsflour1½cupsmilk½teaspoonsalt⅛teaspoonpepper

1. Meltbutterormargarine in saucepan, thenadd inmushrooms.Toss for1minute.Coverandcook2–3minutesuntilmushroomsarejuicy.Uncover,pushmushroomstooneside.

2. Stir in flour andgraduallyadd inmilk.Cookand stiruntil thickenedandsmooth.StirinsaltandpepperandservehotoverChickenLoaf.

«CHICKENNOODLES»

Yield:4–5servings

1cupcookeddehydratedchicken1cupwater5ouncesnarrownoodles¾teaspoonsalt4½tablespoonsbutterormargarine¾cupslicedmushrooms2½tablespoonsflour¾cupmilk8ripeolives,cutinhalf1tablespoonpimiento,cutin½inchpieces½cupfreshlygratedParmesanoragedAmericancheese

1. Soakchickeninwateruntilreconstituted,thendrain.Reserve¾cupliquid.2. Drop noodles into 1 quart of boiling water and add salt. Cook until just

tender,6–8minutes;drainnoodlesandturnintoabuttered9-inchpieplate.3. Melt butter ormargarine in saucepan, then add inmushrooms.Sauté2–3

minutesoruntilmushroomsarejuicy.Pushmushroomstoside,removepanfromheat.

4. Blendinflourandstiruntilsmooth.Slowlystirinmilkandreservedliquid.Stir to keep smooth; place over moderate heat and cook, stirring, untilmixtureboilsandthickens.

5. Add drained chicken, olives, and pimiento. Reheat mixture to boiling,removefromheat,andpourovernoodles.Sprinklecheeseuniformlyovertop.Broilwithsurface3inchesbelowsourceofheattoatemptingbrown,about6–8minutes.

«CHICKENPIE»

Yield:5servings

2cupscookeddehydratedchickenchunks3cupswater⅓cupdehydratedpeas⅓cupdehydratedcelery

½cupcoldbroth⅓cupflour1teaspoonsalt1cupflour1½teaspoonsbakingpowder¼teaspoonsalt3tablespoonsbutterormargarine⅓cupmilk

1. Soakchickenin2cupsofwateruntilreconstituted.Drain,reserving2cupsliquid.Place½cupofbrothinrefrigeratortochill.Soakpeasandceleryin1 cup of water until reconstituted. Cover peas and celery and cook untiltenderovermediumheat.

2. Makeapastebyblending½cupofchilled,reservedliquidandflouruntilsmooth.Addpasteto1½cupshotchickenbrothandheattoboiling.Cookoverdirectheat,stirringconstantlyuntilsauceboilsandthickens.Combinewithdrainedchicken,peas,andcelery.Pourintoa6-cupbutteredcasserole.

3. Sifttogetherflour,bakingpowder,andsalt,thencutinbutterormargarine

withapastryblenderor2knives.Whenallofthebutterormargarinehasbeen cut in, quickly add milk. Stir quickly with a fork until dough juststiffens.

4. Turn dough out onto floured board, knead 8 times, and roll or pat out tomakeacircularsheetabout8½inchesindiameterortofittopofcasserole,andabout¼ inch thick.Makeseveralcuts foradesignnear thecenter toallowsteamtoescape,andplaceon topofhot filling incasserole.Crimpedgeofdough,pressingitfirmlyagainstedgeofcasserole.

5. Bakeat425°Fforabout20minutes,oruntilnicelybrownedwiththefillingboilinghotallthewaythrough.

«BEEFJERKY»

Yield:Startwith2poundsmeat,bone,andfat;endwith½poundjerkysteak

1tablespoonliquidsmoke1packagemeatmarinade1teaspoonsalt(orlessifyoudon’twantittastingtoosalty)½—¾cupwater

1. Completelytrimfatoffmeat.Usingflanksteak,sirlointip,orroundsteak,cut fairly thick pieces, roughly ½—¾ inches thick. Cut strips ½ incheswide.

2. Mixtogetherliquidsmoke,marinade,andsalttomakesauce.Putthesauceinalongshallowpanandaddwater.Letstand30–60minutes.

3. Put stripsofmeat in andmarinade for30minutes.Forkout strips, drain,and lay on trays of dehydrator.Dehydrate for approximately 10 hours oruntilcompletelydry.

«IRISHSTEW»

Yield:5servings

3cupscookeddehydratedbeefchunks

¼cupdehydratedonion3cupsdehydratedpotatoes1½cupsdehydratedcarrots7cupswater3beefbouilloncubes2teaspoonssaltdashofpepper

1. Soakbeef in3cupsofwateruntilmeat is reconstituted, thendrain.Soakvegetables in 4 cups ofwater until reconstituted, then cook vegetables incoveredsaucepanuntiltender.Addinbeef,bouilloncubes,salt,andpepperandstir.

2. Simmeruntilflavoringisevenlydistributed.Servehot.

«MEATBALLSWITHSAUERKRAUT»

Yield:5generousservings

3cupscookeddehydratedbeef3¼cupswater2tablespoonsdehydratedonion2cupscoldcookedcereal1teaspoonsalt¼teaspoonpepper½teaspooncelerysalt1eggor2yolks,unbeaten3½cupssauerkrautandjuice⅓cupbrownsugar,firmlypacked2tablespoonsvinegar

1. Soak beef in 3 cups of water until reconstituted. Drain water offreconstitutedbeef;grindbeefinfoodgrinder.Reserve¼cupofliquidtobeusedlater.Soakonionin¼cupofwateruntilreconstituted,thendrain.

2. Combine ground beef, cereal, onions, salt, pepper, celery salt, and egg.Blendthoroughly,shapeintosmallballs,andbrownslowlyonallsidesinaskilletindrippings.

3. Pour sauerkraut and juice over meat and mix, then add brown sugar,

reservedliquid,andvinegar.4. Coverandsimmerabout20minutes,oruntilmeatballsaredonethrough,

andonionandeggmixturehascooked.

«OLD-FASHIONEDHASH»

Yield:3–4servings

1½cupscookeddehydratedbeefchunks2cupsdehydratedpotatoes¼cupdehydratedonion3¾cupswater1¼teaspoonssalt⅛teaspoonpepper2½tablespoonsbutterormargarine

1. Soakbeefin1½cupsofwateruntilreconstituted,thendrain.Soakonionin½cupofwateruntilreconstituted.Drainandreserveliquid.Soakpotatoesin 2 cups ofwater until reconstituted, then cover potatoes and cook overmoderateheatuntil tender.Drainoffwater,reservingitforlater,andchillpotatoes.Whenchilled,cutinto¼-inchcubes.

2. Putbeef, choppedpotatoes, onions, salt, andpepper inbowl.Toss lightlywithforkuntilmixedwell.

3. Meltbutterormargarineinskilletandaddin1¼cupsofreservedliquid.Heattoboiling,thenaddinmeatmixture.Stirgently,thencoverandcookovermediumheatuntilmeathasbrownedononeside,about15minutes.Turn carefullywith spatula, and, if necessary, add a littlemore butter ormargarine.Coverandbrownmixture,butdonotcookhash toodry.Totalcookingtimeis20–25minutes.

4. Servewithchilisauce.

«BEEFPINWHEELSWITHMUSHROOMSAUCE»

Yield:4–6servings

2cupscookeddehydratedbeefchunks¼cupdehydratedonion2½cupswater4tablespoonsbutterormargarine½cupgravyor1beefbouilloncubemixedin½cuphotwater1teaspoonpreparedhorseradish¼teaspoonsalt2cupsMediumWhiteSauce(pg.132)½poundmushrooms,cleanedandchopped¼cupfinelychoppedparsleyor2tablespoonsdehydratedparsley1batchofstandardbakingpowderbiscuitdoughusing2cupsflour

1. Soakbeefin2cupsofwateruntilreconstituted,thengrinddrainedbeefinafoodmill.Soakonionin½cupofwateruntilreconstituted,thendrain.

2. Melt2tablespoonsofbutterormargarineinskilletandaddinthedrainedonions. Sauté onions until slightly transparent, about 5minutes. Add theground beef,½ cup of gravy or reconstituted bouillon cube, horseradish,and¼cupMediumWhiteSaucetoonions.Letstandtocool.

3. Roll biscuit dough into 9×12-inch rectangle. Spreadwithmeatmixture,thenrollasforjellyroll.Sealedgesandcutinto8crosswiseslices.Placeongreasedbakingsheet,cutsidedown.

4. Bakeat425°Ffor25–30minutes.Coverpinwheelsforthefirst15minuteswithparchmentpapertopreventdryingout.

5. Melttheremainingbutterormargarineinsaucepan,thenaddandsautéthe

mushrooms. When mushrooms have sautéed, add in salt and remainingWhiteSauce.Heatmixtureuntilboiling,thenaddinparsley.Servehotoverbakedpinwheels.

Note:Groundreconstitutedchickenchunkscanbesubstitutedforbeef.

«BEEFORCHICKENTURNOVERS»

Yield:5servings

1cupcookeddehydratedbeeforchickenchunks1¼cupswater½teaspoondehydratedonion1tablespoondehydratedcelery2tablespoonsbutter2tablespoonsflour1beeforchickenbouilloncube1batchofstandardbakingpowderbiscuitdoughusing2cupsflour

1. Soakbeeforchickenin1cupofwateruntilreconstituted;drain,reserving⅔ cup of liquid. Soak onion and celery in ¼ cup of water untilreconstituted,thendrain.Boilreservedliquidandmixinbouilloncube.

2. Meltbutterinsaucepanandsautéthedrainedmeat.Blendintheflouruntilsmooth, then gradually add in the reserved liquid. Stir constantly overmediumheatuntilsmoothandthickened.Addindrainedonionandcelery,thenaddsaltandpeppertotaste.Stirtoblendandcoolslightly.

3. Prepare recipebakingpowderbiscuitdoughaccording todirections.Turnoutonflouredboardandrollorpatoutintoa6×15-inchrectangle⅛inchthick.Cut into 5 3× 6-inchpieces.Heap⅕ of the cookedmeatmixtureontohalfof eachpieceofdough.Moistenedges and foldotherhalf overmeat.Pressedges togetherwith tinesof fork toseal.Cutdesign in topofturnoversforsteamvents.

4. Bakeonagreasedbakingsheetat425°Ffor15–20minutesoruntilcrustiswell browned. Serve at once with creamed mushrooms, peas, or othercreamedvegetables.

CHAPTERXIX«PIERECIPES»

«APPLEPIE»

Yield:5–6servings

4cupsdehydratedapples4cupswater1tablespoonflourdashofsalt¾cupsugar1tablespoonbutter1tablespoonlemonjuice,optional¼teaspooncinnamon,optionalpastrycrust

1. Soakapplesinwateruntilreconstituted;drain.2. Bakeapastryfora9-inchdoublecrust.Rollout½ofittoline9-inchpie

pan,fittingwellintoangles;trimdoughtobeevenwithpanrim.Rolloutremaining pastry for top crust. Cut design in center forwide-open steamvents. Cover pastry with waxed paper while preparing filling so that itwon’tdryout.

3. Blendtogetherflour,salt,andsugarandsprinkle¼ofmixtureoverbottomofpastry-linedpan.Stirrestofmixturelightlythroughdrainedapplesandplacethemintopan,arrangingslicestofitshellcompactly.Fruitshouldbeslightlyroundedupincenter.Dotwithbutterandsprinklewithlemonjuiceandcinnamon.

4. Moistenedgeoflowerpastry,thenlaythetopcrustdownontop,pressingdowngentlyaroundtheedgetosealthecrust.Trimoffpastrywithscissors½inchbeyondrim.Turnoverhangunderlowerpastrysofoldisevenwithpanrim.Againpressdowngentlyallaroundedge,andcrimpwithtinesofforkorflutewithfingers.

5. Bake15minutes,at450°F,thenreduceheatto325°Fandbake35minuteslongeroruntilapplesaretenderandjuicebubblesoutofvents.Removetocake rack to cool2–3hours.Serve lukewarm,plain,withcheese,orwithicecream.

«APRICOTPIEWITHLATTICETOP»

Yield:6–7servings

1½cupsdehydratedapricots1½cupswater½cupsugarpastrycrust½cupsugar1½tablespoonscornstarch

⅛teaspoonsalt1tablespoonbutter

1. Preheatovento425°F.2. Soakapricotsinwateruntilreconstituted, thenaddsugar.Placeoverheat,

cover, and boil gently about 20 minutes or until fruit is tender. Quicklydrainoffjuice,addingenoughwatertomake1cup.

3. Makepastryfor8-inchdoublecrust.Rolloutascant⅔ofitandlinea9-inchpiepan,fittingwellintoangles.Trimofftobeevenwithrimofpan.Rolloutrestofpastryandcutinto18strips⅜to½inchwideforlatticetop.Setaside2longeststripstofinishedge.

4. Blend together sugar, cornstarch, and salt. Sprinkle 2 tablespoons of themixtureoverbottomofpastry-linedpan.Stir remainderofmixturegentlyintoapricotsandplaceintolinedpan.Dotwithbutter.

5. Moisten edge of lower pastry. Lay 8 strips across top eachway to formpastrytop.Trimstripstobeevenwithrimandagainmoistenedge.Laythe2 longest strips around rim of pie and crimpwith tines of fork to finishedge.

6. Bakeabout30minutes,oruntilcrust isnicelybrownedandjuicebubblesupthroughlattice.Removetocakeracktocool2–3hoursbeforecutting.

Cherrypiewithlatticetop.

«CHERRYPIEWITHLATTICETOP»

Yield:6servings

2cupsdehydratedpiecherries4cupswater1cupsugar(ortoyourtaste)

3tablespoonscornstarch3–4dropsofredfoodcoloring(optional)pastrycrust

1. Soakcherriesinwateruntilreconstituted,thencookovermediumheatuntilfruitistender.Letcool.Addsugarandcornstarch,stirringthoroughlyandcookuntilthickened.Addfoodcoloring.

2. Make pastry. Roll out a scant⅔ of the pastry and line a 9-inch pie pan,fittingwellintoangles.Rolloutremainingpastryintoanovalandcutinto18 strips 3/8 to ½-inch wide for lattice top. Save the 2 longest strips tofinishedge.Placecookedandthickenedcherries intolinedpan,spreadingevenly.Trimpastry tobe evenwithpan rim.Moisten edge.Lay8pastrystripseachwayacrosspiewithoutinterlacingtoformlattice;pressendsofstripsagainstedgeoflowercrust.Nowtrimoffstripstobeevenwithrim.Again moisten edge slightly, lay the 2 long strips around edge, joiningneatly,andcrimpwithtinesoffork.

3. Bakeabout30minutesat425°Foruntilcrustisnicelybrownedandjuicebubblesup throughlattice.Removetocakerack tocool2–3hoursbeforecutting.

Note:Asolidpiecrusttopcanalsobeused.

«PEACHCRUMBLEPIE»

Yield:6servings

3cupsdehydratedpeaches3cupswater¾cupall-purposeflour⅓cupmoistlightbrownsugar⅓cupfirmbutterormargarinepastrycrust

1. Preheatovento425°Fandadjustrackuntilitis5–6inchesfrombottom.2. Soakpeachesinwateruntilreconstituted;drain.3. Blend together flour and sugar, then cut in the butter or margarine with

pastry blender or 2 knives until particles are the size of peas. Chill untilneeded.

4. Make a pastry for 9-inch single crust. Roll out and line 9-inch pie pan,fittingwell into angles. Let rest 5minutes, thenwith scissors trim off½inch beyond pan rim. Fold overhang under so fold is evenwith pan rim.Fluteedgewithfingersorcrimpwithtinesoffork.

5. Bakefor15minutes,thenreduceheatto350°Fandbake20minuteslonger.Removetocakerackandcool2–3hours.Servelukewarmorcold.

«RHUBARBPIE»

Yield:6servings

2½cupsdehydratedrhubarb2½cupswater1–1¼cupssugar1–2tablespoonsflour⅛teaspoonsalt

1. Soakrhubarbinwateruntilreconstituted;drain.2. Mixtogethersugar,flour,andsalt.Spread⅓ofthismixtureoverbottomof

pastry-linedpanandplacehalfofrhubarboverit;spreadlevelandsprinklewithhalf of the remaining sugarmixture.Add rest of rhubarb, level, andsprinklewithrestofsugarmixture.Dotmixturewith1tablespoonbutter.

3. Trimpastry tobeevenwith rimofpan;moistenedgewithwater.Layontoppastry,pressinggentlyatrimtoseal.Trimofftoppastrywithscissors,½inchbeyondrimofpan;turnoverhangunderedgeoflowerpastrysofoldisevenwithrimofpan.Againpressgentlytoseal,thencrimpwithtinesofforkormakeshallowflutingwithfingers.

4. Bakeabout30minutesat425°Foruntilcrustisnicelybrownedandjuicebubblesup throughvents.Remove to cake rack to cool2–3hoursbeforecutting.

CHAPTERXX«SAUCEANDTOPPINGRECIPES»

«APRICOTGLAZEFORFRUITCAKE»

Yield:enoughtodoublecoata12–15poundcake

½cupdehydratedapricots1½cupswater1cupwhitecornsyrup1. Soakapricotsinwateruntilreconstituted,thencookuntiltender,about15

minutes.2. Drainoff juicethroughasieveorfoodmillandrubonlyhalf theapricots

throughthesieve(orputhalftheapricotsintoablendertomakeapuree).Useunsievedfruitassauce.Measurejuiceandpureedfruit—thereshouldbe½cup.

3. Add1cupwhitecornsyrupandboilrapidly2–3minutesoruntilmixtureisclear.Removefromheat.

4. Apply immediately to fruit cake with a pastry brush. If desired, applydecorationsafterfirstcoatofglaze,thenaddasecondcoatoverdecorationsafterfirstcoatisset.Reheatglazetoboilingeachtimeitisused.

5. Allowglazetodrythoroughlybeforewrappingorstoringcakes.

«CARROTSAUCE»

Yield:2cups

½cupdehydratedcarrots1cupwater1tablespoonbutterormargarine1tablespoonflour

1bouilloncube½cupketchup1. Soak carrots in 1 cup of water until reconstituted, then drain off water,

reservingitforlater,andcutcarrotsintoslivers.2. Melt butter ormargarine in saucepan and add in flour. Gradually add in

reservedliquid.Cookoverlowheatuntilmixtureissmoothandthickened,stirringconstantly.Heattoboiling.

3. Add slivered carrots and cook for 5 minutes, stirring occasionally. Thecarrotswillretaintheircrispness;ifsofterconsistencyispreferred,increasecookingtime.Addinketchupandstirthoroughlyuntilblended.Servewithmeatloaf,pealoaf,orpanfriedliver.

«CELERYSAUCE»

Yield:2½cups

⅓cupdehydratedcelery⅔cupwater¼cupbutterormargarine¼cupflour2cupsmilk1. Soakceleryinwateruntilreconstituted;drain.2. Melt butter ormargarine in saucepan and add in drained celery. Simmer

overlowheat,stirringoccasionallyfor5minutes.3. Stirinflouruntilsmoothandgraduallyaddinmilk.Cookoverdirectheat,

stirringconstantlyuntilsauceboilsandthickens.Thissauceisgoodasanaccompanimentforfish,eggs,meatloaves,orcroquettes.

«REDCHERRYTOPPING»

1¼cupsdehydratedsourpiecherries2cupswater¾cupsugar2tablespoonscornstarch

½teaspoonalmondextract

1. Soakcherriesinwateruntilreconstituted,thencookovermediumheatuntiltender.Drainandchill,reservingsyrupforuselater.

2. Mix together sugar, cornstarch, and reserved cooled syrup. Cook overmediumheat,stirringoftenuntilthickandclear.

3. Add inalmondextractandcherries,stirring thoroughly.ServehotorcoldoverCottagePuddingBatter(pg.88),pourintobakedpieshellorpietarts,orpouroverwhitecakeandservewithwhippedcream.

«STEWEDSOURREDCHERRYPANCAKEORPUDDINGSAUCE»

Yield:5–6servings

2½cupsdehydratedsourpiecherries2½cupswater1cupsugardashofsalt1½teaspoonscornstarch2tablespoonsbutter1–2dropsalmondextract1. Soak cherries in water until reconstituted, then simmer until tender. Add

sugarandsalt.Cook10minuteslonger,stirringoccasionally.Cool.2. Blend2 tablespoons juicefromstewedcherriessmoothlywithcornstarch.

Stir into cherries and cookwith constant stirring until sauce is thickenedandclear.

3. Removefromheat;stirinbutterandalmondextract.Servewarmassauceorasasimpledessert.

Stewedsourredcherriesmakeadelicioustoppingforpancakes.

«PLUMSAUCE»

2cupsdehydratedplums2cupsplus3tablespoons(cold)water2tablespoonscornstarch¼teaspoonsaltteaspoonallspice

2tablespoonslemonjuice

1. Soak plums in 2 cups ofwater until reconstituted.Drain off liquid; thereshouldbeapproximately1½cups.Ifnot,addwatertomake1½cups.Heatjuicetoboilingwith1smallpieceofstickcinnamon.Cutplumsintobite-sizedpieces.

2. Mix together cornstarch, salt, and 3 tablespoons of cold water. Add toboilingjuice.Stirconstantlyuntilmixtureboilsagainandisthickened.

3. Addinallspice,lemonjuice,andplums.Simmerslowly10minutes.Servehotoverhamloaforloafslices.

«TOMATOSAUCE»

Yield:2–2¼cups

3½cupsdehydratedtomatoes½cupdehydratedonions¼cupdehydratedcarrots¼cupdehydratedgreenpeppers6cupswater3tablespoonsvegetableoil1smallclovegarlic1mediumbayleaf½cupdehydratedceleryleaves½teaspoonsaltpeppertotaste1teaspoonsugar1. Soaktomatoesin4cupsofwateruntilreconstituted.Soakonionsin1cup

ofwateruntilreconstituted.Soakcarrotsin½cupwateruntilreconstituted.Soak green peppers in½ cupwater until reconstituted.Drain vegetables,reservingliquidfromreconstitutedtomatoes.

2. Heatthevegetableoil,thenaddingarlic,drainedonion,greenpeppers,andcarrots in saucepan. Sauté until onion turns a golden color, stirringconstantly, then add in tomatoes and reserved liquid. Cover and cookslowlywithoccasionalstirringuntilsaucethickens,about40–45minutes.

3. Add in sugar, salt, andpepper to taste.Simmer5moreminutes, then rubmixturethroughfinesieve.Excellentonspaghetti,ravioli,oromelet.

Tomatosaucehasavarietyofuses:tryputtingitonfish,beans,oreggs.

«TOMATOPASTE»1. Usefirm,riperedtomatoes.Washthoroughlyandcrush.Placeinavessel

andcookovermediumheatuntilpeelingsbegintoloosen.Whenpeelshaveloosened,forcetomatoesthroughasieve.Letstandfor15–20minutes,thenpourofffreesurfacemoisture(useitinsoups,etc.).

2. Cookremainingpulpandliquidovermediumheatuntilitisasconcentratedasheavycream,stirringfrequentlytopreventstickingandscorching.Pourinto shallowpan andplacepans indryer.Dryuntil paste leaves edgesofpanandbeginstocurl;besurecenterofpasteisdry.

3. Roll paste as a jelly roll. Cut into lengths to fit airtight, moisture tightcontainer.

«SEASONEDTOMATOPASTE»

4quartsripetomatoes2tablespoonsmincedbasilleaves2teaspoonssalt½cupchoppedcelery½cupchoppedcarrots⅓cuponionslices½teaspoongroundcinnamon½teaspoonpepper½teaspoongroundcloves

1. Combineallingredientsinapreservingkettle.Simmeruntilingredientsaresoft.Strainthroughasieve.Cookpureeuntilverythick.

2. Spreadinshallowpans.Dehydrateuntilnoevidenceofmoistureremains.Packcarefullyinairtight,moisturetightcontainers.

«WHITESAUCE»

Yield:about1cup

Thin

1tablespoonbutter1tablespoonflour½teaspoonsalt1cupmilk

Medium

2tablespoonsbutter2tablespoonsflour½teaspoonsalt1cupmilk

Thick

3or4tablespoonsbutter3or4tablespoonsflour½teaspoonsalt1cupmilk

1. Meltbutterinsaucepan,addflourandsalt,thenblendmixtureuntilsmooth.Stir in cold milk gradually and cook over direct heat, stirring constantlyuntilsauceboilsandbecomesthickandsmooth.Ifstirringisdonecarefully,therewill be no lumping, butwhite sauce that has lumpedmay often besmoothedbybeatingwitharotarybeater.

2. Ifitisnecessarytokeepwhitesaucewarmmorethanafewminutesbeforeusing,placeoverboilingwaterandkeepitcovered,stirringoccasionally.

CHAPTERXXI«FRUIT-FLAVOREDMILKSHAKERECIPES»

«BANANASHAKE»

Yield:1–2servings

½cupdehydratedbananas½cupwater1cupmilk⅓cuporangejuice1teaspoonsugar1largescoopicecreamdashofsalt

1. Soakbananasinwateruntilreconstituted.2. Pourmilkintoshakerormixingbowlandadddrainedmashedreconstituted

bananas,orangejuice,sugar,icecream,andsalt.Shakeorbeatwell.Serveatonce.

«PEACHSHAKE»

Yield:1serving

⅓cupdehydratedpeaches⅓cupwater⅓cupmilkdashofsalt2–3dropsalmondextract1largescoopvanillaicecream

1. Soakpeachesinwateruntilreconstituted,thenmashthoroughly.2. Putmashedpeachesandwater intoshakerormixingbowl,andaddmilk,

salt,almondextract,andicecream.Shakeorbeatwell.Serveatonce.

«PRUNESHAKE»

Yield:2servings

½cupdehydratedprunes½cupwater⅓cuporangejuice1cupmilkdashofsalt1teaspoonlemonjuice1tablespoonsugar1largescoopvanillaicecream

1. Soak prunes in water until reconstituted, then put prunes and water inblenderandmakeapuree.

2. Pourpuree intoshakerormixingbowlandadd in theorange juice,milk,salt,lemonjuice,sugar,andicecream.Shakeorbeatwell.Serveatonce.

CHAPTERXXII«SOUPRECIPES»

«CREAMOFCARROTSOUP»

Yield:5servings

2cupsdehydratedcarrots4¼cupswater1teaspoondehydratedonion2tablespoonsbutter5tablespoonsflour1⅔cupsevaporatedmilk1teaspoonsalt

Creamofcarrotsoup.

1. Soakcarrotsin4cupsofwateruntilreconstituted.Cookovermediumheatuntilcarrotsaretender,approximately35minutes.Drainoffliquid(reservethis liquid) andput cookeddrained carrots through a sieve, ricer, or foodmill.

2. Soakonionsin¼cupofwateruntilreconstituted,thendrainoffwater.3. Meltbutter in saucepanandadd inonions.Cookuntil soft, thenblend in

flour.4. Measureliquiddrainedoffcarrots;thereshouldbeatleast1¼cups;ifless,

add additional fresh water; if more, discard the additional. Add theevaporatedmilkandcookoverdirectheat,stirringconstantlyuntilmixtureboilsandthickens.

5. Add in the carrots and salt. Reheat soup and serve piping hotwith crispcrackersorcroutons.

«CREAMOFCELERYSOUP»

Yield:5servings

2tablespoonsdehydratedonions1cupdehydratedcelery1cupwater½teaspoonplus1¼teaspoonssalt¼cupbutterormargarine¼cupflour1quartmilk

1. Soakonionsandceleryinwateruntilreconstituted,thencookovermediumheatuntiltender.Add½teaspoonsaltandstir.

2. Meltbutterormargarineinsaucepan,thenblendinflourandgraduallyaddinmilk.Cookwithconstantstirringuntilsauceboilsandthickens.

3. Add1¼teaspoonssalttocookedvegetablesandtheirliquidandreheattoboiling.Garnishwithchoppedparsley.Achoppedordicedhard-boiledeggisalsoanattractiveandnutritiousgarnish.

«CREAMOFONIONSOUP»

Yield:5servings

¾cupdehydratedonions3cupswater2slicesbacon2tablespoonsflour

1⅔cupsevaporatedmilk1teaspoonsaltortotastepeppertotaste

1. Soakonions in1 cupwater until reconstituted; drain, reserving liquid forlater.

2. Chopbacon into finepieces,place in soupkettle, and fryuntil justdone.Adddrainedonionsandflourandstiruntilflourisblendedwithdrippings.

3. Graduallyaddinreservedliquidplustwocupsofwaterandstirthoroughlyuntilmixtureissmooth.Coverandsimmeruntilonionis tender,about15minutes.Addevaporatedmilk,salt,andpepper.

4. Reheat,uncovered, toboiling.Placeasliceof toast in thebottomofeachsoupbowlandpourhotsoupoveritandserveimmediately.

«CREAMOFPEASOUP»

Yield:5servings

1¼cupsdehydratedpeas½teaspoondehydratedonions2cupswater1½teaspoonssugar1teaspoonsaltWhiteSauce10–15croutons

1. Soak peas and onions inwater until reconstituted.Drain liquid,measure,and add cold water to make 2 cups liquid. Place liquid and peas in asaucepan.Placeoverheatandcookuntilpeasaretender.Addsugarandsaltandsimmerfor5moreminutes.

2. Whenhot,rubthroughafoodmillorsieve.Thereshouldbe2½cupspureeandliquid.CombinewithhotWhiteSauce(pg.132),reheat,andservehot.Float2or3croutonsoneachportionjustbeforeserving.

«CREAMOFPOTATOSOUP»

Yield:5servings

2cupsdiceddehydratedpotatoes¼cupdehydratedonions¼cupdehydratedcelery¼cupdehydratedgreenpepper1smallwholeredpepperpod4–5cupswater1tablespoonbutter1cupevaporatedmilksalttotastepeppertotaste1teaspoondriedparsley

1. Putvegetablesandwater ina largepan,bring toaboil,andsimmeruntiltender.Whenvegetablesaretender,mashpotatoessomewhatwithpotatomasher.

2. Addinbutter,milk,salt,pepper,andparsley.Whenmixedthoroughlyandheatedthroughout,takeoutthewholeredpepperpodandservehot.

«CREAMOFSPINACHSOUP»

Yield:5servings

2½cupsdehydratedspinachorSwisschard2tablespoonsdehydratedonions4cupswater1½teaspoonsflour3 cups chicken broth or 3 bouillon cubes dissolved in 3 cups hotwater½cupfreshspinach,finelychopped1cupcream

1. SoakspinachorSwisschardandonionsinwateruntilreconstituted.Whenreconstituted,drain;reserveliquid.

2. Blend flour and3 tablespoons of the reserved liquid into a paste.Add in

chickenbrothorbouillonscubesand3cupsofreservedwater.Cookoverdirectheat,stirringconstantlyuntilmixtureboils.

3. Add spinach and cream. Reheat to scalding and serve piping hot withcroutonsorcrispcrackers.

«CREAMOFTOMATOSOUP»

Yield:5servings

3cupsdehydratedtomatoes1tablespoondehydratedparsley1tablespoondehydratedonions3cupswater6wholecloves½bayleaf¾teaspoonwholeblackpeppers2teaspoonssugar¾teaspoonssalt

1. Soak tomatoes, parsley, and onions in water until reconstituted. Transfervegetablesandliquidtoasaucepanandaddcloves,bayleaf,pepper,sugar,andsalt.Heattoboiling,thenreduceheatandsimmerforfiveminutes.

2. Rub mixture through a food mill or sieve. HaveWhite Sauce (pg. 132)thoroughlyheatedinanotherpan.Whenreadytoserve,combinebystirringthehottomatopureeslowlyintothehotwhitesauce.Serveimmediately.

«CREAMOFVEGETABLESOUP»

Yield:5servings

½cupdehydratedpotatoes2tablespoonsdehydratedonions¼cupdehydratedcarrots⅛cupdehydratedceleryleaves

2cupswater3tablespoonsbutter,margarine,orbaconfat2tablespoonsflour1quartmilk

1. Soak potatoes, onions, carrots, and celery leaves in water untilreconstituted. When they are reconstituted to their normal size, drain,reservingliquid,andchopordicevegetablesfine.

2. Meltbutter,margarine,orbaconfat inpan, thenadd in1cupof reservedliquid.Coverandsimmerfor10minutes,stirringoccasionally.

3. Blend together flourandmilk.Heat toboiling, stirringconstantly.Add tovegetables.Addseasoningsandserveatonce.

«DILL-GREENBEANSOUP»

¼cupdehydratedonions1cupdehydratedgreenbeans½cupdehydratedpotatoes4¼cupswater1–2tablespoonsdillweedorseed,crushed1cloveofgarlic(optional)2–3tablespoonsfloursalttotastepeppertotaste

1. Soakonions in¼ cupwater for 5–10minutes, then sauté onionwith dillweedordillseed.Addinflourandcookuntilgoldenbrown.

2. Add4cupsofwater,greenbeans,andpotatoesandsimmer1½hoursoruntilbeansaretender.Addsaltandpepperandservehot.

«CABBAGE-RICESOUP»

Yield:4servings

2tablespoonsdehydratedonion1½cupsdehydratedcabbage1¾cupswater2tablespoonsbutterormargarine¼cuprawrice4chickenbouilloncubes½teaspoonsalt1tablespoonofgratedcheesedashofpaprika

1. Soakonions in¼ cupwater until reconstituted; drain, and reserve liquid.Soak cabbage in 1 ½ cups water until reconstituted; drain, and reserveliquid.Pourreservedliquidintoameasuringcupandaddinwateruntilyouhave1quart.

2. Meltbutterormargarine insaucepanandadddrainedonions.Sauté for5minutes, then add in rice, 1 quart water, and bouillon cubes. Simmer 15minutes.

3. Add in drained cabbage and cookuncovered another 5minutes.Add saltandcookanother5minutes.Sprinklegratedcheeseontopofeachserving,thenaddthepaprika.Serveimmediately.

«HAMBURGERSOUP»

Yield:4servings

1poundhamburger3beefbouilloncubes5cupshotwater½cupdehydratedonions1cupdehydratedcarrots½cupdehydratedcelerytops2cupsdehydratedtomatoesand1cupofwateror1quartfreshtomatoes⅓cupdehydratedgreenbeans(optional)⅓cupdehydratedcorn(optional)½teaspoonthyme

10peppercorns1bayleaf2tablespoonsdehydratedparsley1½cupscookedheavycrinklenoodlesor1½cupscookedelbowmacaroni

1. Brown hamburger and drain when done. Put cooked hamburger in largekettleandaddeverythingbutthenoodles.

2. Cookabout45minutesoruntiltender.Addinnoodlesandstir,thenservehot.

Note:Thisisathicksoup;morewatermaybeaddedifnecessary.

«PEAANDRICESOUP»

Yield:4servings

½cupdehydratedpeas½tablespoondehydratedonions1cupwater¼cupconvertedorenrichedrice2chickenbouilloncubes2½cupsmilk1teaspoonsalt1tablespoondehydratedparsley½teaspoondehydratedceleryleaves1tablespoonbutter

1. Soakpeasandonions inwateruntil reconstituted.Cookuntil tender; thendrain and reserve liquid.Add enoughwater to reserved liquid to equal 3cupsandboil.

2. Putriceandreserved,boilingwaterindoubleboiler.Cookriceaccordingtodirectionsonboxuntiltender.

3. Addinreconstitutedandcookedpeasandonions,boullioncubes,milk,salt,parsley, celery leaves, and butter. Stir thoroughly and place over boilingwatertoreheatthoroughly.

«SPLITPEASOUP»

Yield:12servings

1poundgreensplitpeas3quartsfreshwater1poundpureporksausage½cupdehydrateddicedcelery½cupdehydrateddicedonions½cupdehydrateddicedpotatoesflour

1. Soakpeasfor15minutes,thendrain.Cookpeasin3quartsofwater.2. Rollsausageinto1-inchballsandroll theminflour, thenaddthemtothe

peas.Cooksoupuntilsausageisdone.3. Addcelery,onions,andpotatoesandcookslowlyforseveralhours.Serve

whenvegetableshavereconstituted.

«POTATO-CARROTSOUP»

Yield:5servings

2cupsdehydratedpotatoes1cupdehydratedcarrots½cupdehydratedonions4cupswater2teaspoonssalt1⅔cupscreamorevaporatedmilk

dashcayennedashcelerysaltdashpaprika

1. Soak potatoes, carrots, and onions in water until reconstituted. Afterreconstitution, cook until tender, about 30 minutes. Drain and measureliquid.Thereshouldbe1¾cupsliquidleft.

2. Putreservedliquidandreconstitutedvegetablesintoasaucepanandaddinsaltandcreamorevaporatedmilk.

3. Heatjusttoscalding,thenaddincayenneandcelerysalt.4. Reheatandserveatonce,addingadashofpaprikaontopofeachserving.

«RICEANDSPINACHSOUP»

Yield:4servings

4cupsdehydratedspinachorSwisschard1tablespoondehydratedonions4cupsplus1quartwater⅓cupbrownrice1quartboilingwater2teaspoonssalt2cupsmilk2tablespoonsmargarine

1. SoakspinachorSwisschardandonions inwateruntil reconstituted, thensimmeruntiltender.

2. Put1quartofwater inapotandboil.Whenboiling,addinriceandsalt.Cookuncovereduntilriceisthoroughlytender,about40–45minutes.

3. Add inmilk, drained vegetables, andmargarine. Simmer for 10minutes.Serveatoncewithasprinklingofpaprikaoneachbowlforgarnish.

«VEGETABLESOUPS»

Anycombinationofvegetablesisdeliciousinmakingheartysoups.Hereisoneexample.

Yield:approximately4cups

¼cupdehydratedcabbage¼cupdehydratedonions¼cupdehydratedcelery¼cupdehydratedcarrots½cupdehydratedpotatoes5cupsofwater2bouilloncubes½teaspoonsaltortotaste

1. Putwaterandvegetablesinpanandsoakuntilvegetablesarereconstituted,thensimmeruntilvegetablesaretender,approximately1½hours.

2. Addinbouilloncubesandsalt,thensimmer10minutesmore.

Note:Cookeddehydratedbeeforchickenchunksmaybeaddedtothevegetablesastheyarereconstituting.

Note:Useeitherchickenorbeefbouilloncubes.

Useanycombinationofvegetablesyouliketomakeahearty,tastysoup.

CHAPTERXXIII«VEGETABLERECIPES»

«BUTTEREDORCREAMEDGREENBEANS»

Yield:4–5servings

2cupsdehydratedgreenbeans2cupswater½teaspoonsalt1teaspoonsugarMeltedbutterorMediumWhiteSauce(pg.132)

1. Soakgreenbeansinwateruntilreconstituted,thencookovermediumheatuntiltender.

2. Add salt, cook 5 minutes more, then drain off liquid. Add in sugar andeitherbutterorMediumWhiteSauceandserveimmediately.

Butteredgreenbeansmakeanexcellentsidedish.

«GREENBEANSAUGRATIN»

Yield:5servings

1cupdehydratedgreenbeans1cupwater5slicesbacon2tablespoonsflour½cupmilk¾cupgratedsharpcheese½cuprolledcornflakesorbreadcrumbs2tablespoonsbutter,melted

1. Soakgreenbeansinwateruntilreconstituted,thencookovermediumheatuntilalmosttender.Drain,reservingliquid.

2. Pan-broilthebaconanddrainofffat, thenplacebacononpapertowelstocatchremainingfat.

3. Measure3 tablespoonsof thedrippingsandreturn toskillet.Add in flourandstiruntilblended,thenaddinreservedliquid.Stirconstantlyoverdirectheatuntilsauceboilsandthickens.

4. Whensaucehas thickened,addbeansandgratedcheese, thenpour intoabuttered6-cupcasseroledish.

5. Mixtogethercornflakesorbreadcrumbswithmeltedbutter, thensprinkleoverbeansandcheese.

6. Bakeat325°Fforabout20minutesoruntilbrownedandthoroughlyheatedthrough. Two minutes before removing from oven, sprinkle with thechoppedcrispbacon.

«GREENBEANSINEGGSAUCE»

Yield:4servings

1½cupsdehydratedgreenbeans3cupswater2tablespoonsmargarine2tablespoonsflour½cupmilk⅛teaspoonceleryseed¼teaspoonsaltdashpepper3hard-boiledslicedeggs

1. Soakgreenbeansinwateruntilreconstituted,thencookovermediumheatuntiltender.Drain,reserving½cupliquid.

2. Meltmargarineinsaucepanandaddinflour.Stirtogether,thenslowlyaddinmilkandreservedliquid.

3. Stir constantly; cook until mixture bubbles and becomes thickened, thenaddincelerysalt,salt,andpepper.Stirwell.Foldeggsingently.

4. Reheatsauceandpouroverhotbeansplacedinapre-warmedservingdish.Serveimmediately.

«GREENBEANSBAKEDLUCETTE»

Yield:6servings

2cupsdehydratedcutgreenbeans½cupdehydratedonions4cupswater½teaspoonsalt1cancreamofmushroomsoup½cupgratedcheese

1. Soakgreenbeansandonionsinwateruntilreconstituted,thensimmeruntilgreen beans are tender.Add in salt, then simmer 5minutesmore.Drain,reserving¼cupliquid.

2. Mixcreamofmushroomsoupwithreservedliquid.3. Alternate layers of drained beans and onions and soupmixture in baking

dish.4. Sprinklewithcheeseandbakeat350°Ffor30minutes.

«GREENBEANSANDSAUCE»

Yield:6servings

2cupscutgreenbeans4cupswater½teaspoonsalt1cancreamofmushroomsoup½cupgratedcheese

1. Simmer green beans inwater until tender, then add in salt and simmer 5minutesmore.Drain,reserving¼cupliquid.

2. Mixcreamofmushroomsoupwithreservedliquid.3. Alternatelayersofdrainedandsoupmixtureinbakingdish.4. Sprinklewithcheeseandbakeat350°Ffor30minutes.

«BEETSDELUXE»

Yield:4servings

1cupdehydratedredbeets1cupwaterplus2tablespoonscoldwater1teaspoongratedonion¼teaspoonsalt2teaspoonscornstarch¼cupbreadcrumbs1tablespoonmeltedbutter1½ouncesgratedParmesancheese¼cupchoppedparsley

1. Soakbeets inwateruntil reconstituted, thencoverandcookovermediumheatuntiltender.Addonionandsalt.

2. Blend together cornstarch and cold water until paste forms, then add tobeets,stirringwell.Cookuntilmixtureboilsandthickens.Pourbeetsintoaservingdish.

3. Mix bread crumbs in melted butter and toast, then sprinkle over beets.Spreadcheeseandparsleyovertopandserveatonce.

«BEETSINORANGESAUCE»

Yield:4servings

1½cupsdehydrated,shreddedredbeets1½cupswater3tablespoonssugar2tablespoonscornstarch¼teaspoonsalt½cuporangejuice¼cuplemonjuice⅛teaspoonorangerind

⅛teaspoonlemonrind

1. Soakbeets inwateruntil reconstituted, thencoverandcookovermediumheatuntiltender.Drain.

2. Blendthesugar,cornstarch,salt,lemonjuice,andorangejuicetogetherintopofadoubleboiler.Cookoverboilingwateruntilthickandtransparent,stirringconstantly.

3. When thickened, add in the lemon rind,orange rind, andcooked,drainedbeets.Mixlightly.Cookoverboilingwateruntil thoroughlyheated.Serveatonce.

«SLICEDBEETSWITHLEMONJUICE»


3cupssliceddehydratedbeets6cupsplus4tablespoonswaterdashofnutmeg1cupsugar2tablespoonsbutter2tablespoonswholecloves4stickscinnamon2–3lemons,juiced2tablespoonscornstarch

1. Simmer beets in 6 cups ofwater until tender.Drain, reserving 2 cups ofliquid.

2. Put cloves, cinnamon, and nutmeg in a cheesecloth bag and tie closed.Placebaginreservedliquid.Cook2–3minutes.Addinsugar,butter,lemonjuice,anddrainedbeets.Cook2minutes.

3. Takeoutspicebagandpouroffjuiceintoanotherpan.4. Addcornstarchand4tablespoonsofwatertojuice.Mixtogetherwelland

cookfor2minutesbeforepouringoverbeets.Heatandserve.

Note:Colorthemixtureifneeded.Seasoningsmustbetotaste.Thesaucetastesbetterifallowedtostandadayorso.

«BEETSWITHSOURSAUCE»

Yield:4servings

1½cupsdehydratedredbeets1½cupswater2tablespoonsbutterormargarine2tablespoonsflour¾cupmilk2tablespoonsvinegar½teaspoonsugar¼teaspoonsaltdashofpepper

1. Soakbeets inwateruntil reconstituted, thencoverandcookovermediumheatuntiltender;drain.

2. Melt butter or margarine in saucepan and blend in flour. When mixed,graduallyaddinmilk.Stiruntilmixtureissmoothandthickened,thenaddinvinegar,sugar,salt,andpepper.

3. Serveoverthehotdrainedbeets.

«RUBYREDBEETS»

Yield:4servings

1½cupsdehydratedredbeets1½cupswater½teaspoononionjuice2tablespoonslemonjuice⅜teaspoonsalt2teaspoonssugar½cupsourcream

1. Soakbeets inwateruntil reconstituted, thencoverandcookovermediumheatuntiltender;drain.Coolbeetsandsliceintoslivers.

2. Mixtogetheronionjuice,lemonjuice,salt,sugar,andsourcream,thenaddinsliveredbeets.Tosslightlytoblendseasonings.Servewarmorchilled.

«CABBAGEAUGRATIN»

Yield:5servings

5cupsdehydratedcabbage5cupswater1teaspoonsalt3tablespoonsbutter3tablespoonsflour¼cupevaporatedmilk1½cupsgratedcheese½cupfinedrybreadcrumbs2tablespoonsbutter,melted

1. Soak cabbage in water until reconstituted, then cover and cook over

medium heat until just tender, about 7minutes. Add salt, cook 1minutelonger,thendrain,reserving¾cupwater.

2. Meltbutter in saucepan, thenadd in flour.Whenmixed,graduallyadd inevaporatedmilk and reserved liquid. Stir constantly until sauce boils andthickens;addsalttotaste.

3. Placealayerofcookedcabbageinbottomofabutteredcasseroledish,pourpartof the sauceover it, then sprinklewith somecheese.Repeatuntil allingredientsareused,endingwithcheeseontop.

4. Mixbreadcrumbsinmeltedbutterandsprinkleontopofcasserole.Bakeat350°Ffor20minutesoruntilnicelybrowned.

«ROTKOHL-REDCABBAGE»

Yield:4servings

2cupsdriedcabbage2cupswater1tablespoonoil⅓cupvinegar3tablespoonssugarorbrownsugarpinchallspicesalttotaste2tablespoonscornstarch

1. Mix together thecabbageandwater,and letstandfor30minutes.Add inoil,vinegar,sugar,allspice,andsalttotaste.

2. Cookuntiltender,thickeningwithcornstarch.

«KRAUTFLECKLA»

1cupdehydratedcabbage2cupswaterwidenoodles1–2tablespoonsbutter

1. Soakcabbageinwaterfor20minutes,thendrain.2. Cookhomemadewidenoodlesorcommercially-madeheavywidenoodles.

Drainwell.3. Sauté cabbage in butter until light brown—just a very fewminutes.Add

noodlesandsaltlightlytotaste.4. Servewithjam,elderberrysyrup,orsugar.Simplebutdelicious.

«BUTTEREDCARROTS»

Yield:approximately5servings

1cupdehydratedcarrots2cupswater½teaspoonsalt2tablespoonsbutterchoppeddehydratedparsley

Butteredcarrotsareatastyadditiontoanymeal.

1. Soakcarrotsinwateruntilreconstituted,thencookovermoderateheatuntiltender,approximately30minutes.Addsaltandsimmer5minutesmore.

2. Remove cover to evaporate remaining liquid,watching carefully to avoidscorching.Addbutterandsprinkleonparsley.

«CREAMEDCARROTS»

Add2cupsMediumWhiteSauce(pg.132)toaboveButteredCarrots.

«CARROTS»

Soakdehydrated carrots in coldwater until crisp.Carrots can nowbe used insalads.

«SEASONEDCARROTS»

2cupsdehydratedcarrots1tablespoondehydratedonions4cupswater2tablespoonsbutter1¾teaspoonsseasonedsalt

1. Simmerthecarrotsandonionstogetheruntiltender.2. Add butter and seasoned salt, and simmer until ingredients are well

blended.

«CANDIEDCARROTS»


4cupsdehydratedcarrots8cupswater3tablespoonsbutter4tablespoonsbrownsugar¼teaspoonsalt

1. Mixcarrotsandwaterandsimmeruntilcarrotsaredone.Drainoffwater,reserving4tablespoons.

2. Put reserved liquid in another saucepan and add butter, brown sugar, andsalt.Cookfor2minutes.

3. Pour cooked carrots into the saucepan and then carefully back, repeatinguntiltheyarewellcoated.

«CREAMEDCARROTSANDCELERY»

Yield:5servings

1cupdehydratedcarrots½cupdehydratedcelery2cupswater2tablespoonsbutterormargarine3tablespoonsflour1cupthincreamorevaporatedmilk

1. Soak carrots and celery inwater until reconstituted, then cover and cookuntil tender; drain, saving water. Measure water and, if necessary, boilrapidlytoconcentrateto1cup.

2. Meltbutterormargarineinsaucepanandblendinflour.Mixwell,thenaddincreamorevaporatedmilkandreservedliquid.

3. Reheatthoroughly.Servethecreamedvegetablespouredovertoast.

«CARROTSOUFFLÉ»

Yield:5servings

1cupdehydratedcarrots2cupswater1tablespoonbutterormargarineplus2tablespoonsmeltedbutter4tablespoonsflour1cupmilk1teaspoonsaltdashofpepper3eggyolks,beaten3eggwhites,stifflybeaten

1. Soakcarrots inwateruntilreconstituted.Drainoffwater,reserving¼cupliquid.Shredcarrots.

2. Put shredded carrots, reserved liquid, and 1 tablespoon of butter ormargarineinsaucepan.Coverandcookslowly10minutes.Cool.

3. Insecondsaucepan,mix2tablespoonsofbutterwithflour.Blendwellandadd in milk, salt, and pepper.When mixed, stir in egg yolks and carrotmixture,thenfoldineggwhites.

4. Place carefully into casserole. Bake about 40minutes at 375°F. Serve atonce.

«CARROTSINORANGESAUCE»

Yield:4servings

½cupdehydratedcarrots1cupwater⅓teaspoonsalt2teaspoonscornstarch1½tablespoonssugar½cuporangejuice1tablespoonormorecoconutmilk1tablespoonbutter

1. Soakcarrotsinwateruntilreconstituted,thencookovermoderateheatuntil

tender.2. Mix salt, cornstarch, sugar, and orange juice until smooth and add to

carrots.Cookandstiruntilthickenedandclear.3. Whenthick,addincoconutmilkandbutter.Reheattoboiling.Servehot.

«BUTTEREDCELERY»


1½cupsdehydratedcelery3cupswater¼teaspoonsalt2–3tablespoonsbutter,melted

1. Soak celery inwater until reconstituted, then cook atmoderate heat untiltender,about15–20minutes.

2. Addsaltandsimmer5moreminutes.3. Drainceleryandaddmeltedbutter.

«CREAMEDCELERY»

PrepareceleryasdirectedaboveforButteredCelery,butsubstitute2cupsThinorMediumWhiteSauce(pg.132)inplaceofthebutter.

«BUTTEREDCORN»


2cupsdehydratedcorn4cupswater2–3tablespoonsbuttersalttotaste

1. Soak corn inwater until reconstituted, then cook overmediumheat untilcompletelytender.

2. Add salt and butter. Heat until butter is melted and most of water hasevaporated.

«CORNCHOWDER»

Yield:8cups

Usedehydratedvegetablesandfollowdirectionsforreconstitutingasfoundonpg.53–55.

1½cupsdehydratedpotatoes,reconstituted

2tablespoonsdehydratedonions,reconstituted½cupdehydratedcelery,reconstituted2cupsboilingwater¼poundbacon⅕poundmushrooms,sliced2tablespoonsdehydratedpeppers,reconstituted1cancreamstyleyellowcorn3cupsmilk2½teaspoonssaltdashofpepper

1. Putthepotatoes,onions,celery,andwaterintopof2½-quartdoubleboiler.Heat to boiling over direct heat, cover, reduce heat and simmer for 10minutes.

2. Meanwhile,pan-frybaconanddrainonpapertowels.Sautéthemushroomsand the peppers in bacon drippings for 5minutes.And in creamed corn,milk,salt,andpepper.

3. Add cooked vegetables and thin liquid. Reheat over boiling water. Stirgentlytomixwell.Servepipinghotandgarnishwiththebaconbits.

«CREAMEDCORNWITHGREENPEPPER»

Yield:4servings

1½cupsdehydratedcorn2tablespoonsdehydratedgreenpepper2tablespoonsdehydratedonions3½cupswater2tablespoonsbutter½cupmilk

1. Soak corn in 3 cups ofwater until reconstituted. Soak peppers in¼ cupwater until reconstituted. Soak onions in¼ cupwater until reconstituted.Whenabovevegetablesarereconstituted,drain,reserving¾cupliquid.

2. Melt butter in saucepan and add in drained corn, drained onion, and

reservedliquid.Coverandsimmeruntilwaterisalmostevaporatedandthekernelsaretender.

3. When thewater has almost evaporated, add in drainedpeppers andmilk.Cook5minutesmore;serveatonce.

«FRESHCORNRABBIT»

Yield:4servings

¾cupsdehydratedcorn2cupsdehydratedtomatoes2¼cupswater1tablespoonchoppedonions2tablespoonschoppedgreenpepper3tablespoonsbutterormargarine1tablespoonflour1teaspoonsalt⅛teaspoonpepper1teaspoonsugar½teaspoonWorcestershiresauce½poundAmericancheesecutin¼-inchcubes2eggs,beaten

1. Soakcornandtomatoesin2cupsofwateruntilreconstituted.Soakonionsand peppers in ¼ cup water until reconstituted. Drain water fromreconstitutedcornandtomatoes,reserving¼cupliquid.Putcorn,tomatoes,and¼cupreservedliquidintopofdoubleboiler.

2. Melt butter or margarine in saucepan and add in drained onions andpeppers.Sautéuntilonionsareslightlytransparent.

3. Addandblendin theflour, thencombineitwith tomatomixtureandheatjusttoboiling.Placeoverboilingwater.

4. Add in salt, pepper, sugar, Worcestershire sauce, and cheese. Stir untilcheesemelts.

5. Pourasmallamountofhotmixtureintobeateneggs.Beat,returntodoubleboiler,andstirfor2minutes.Servepipinghotonslicesoflightlybutteredtoast.

«ONIONS»

Use¼theamountofdriedonionsasiscalledforinanyrecipe.Theycanbeputintosoupsandwillreconstitutecompletely.Theymusthaveliquidofsometypesimmeredwith themtomakesure they reconstitute.Powder theminablenderandusetheonionpowdertosprinkleoverhamburgers,etc.,astheyarecooking.Use only a small amount since onion powder is very concentrated. Onionpowdercanalsobesprinkledoversalads.Onionscanbeandareusedinmanyoftherecipesinthisbook.

Driedonionscanbeusedinavarietyofrecipes.

«BUTTEREDORCREAMEDPEAS»

Yield:5servings

2cupsdehydratedpeas4cupswater½teaspoonsalt2–3tablespoonsbutter

1. Soak peas inwater until reconstituted, then cook overmediumheat untiltender.Addsaltandcook5minuteslonger.

2. Drainliquidoffifnecessary;pourmeltedbutteroraThinWhiteSauce(pg.132)overthemandserveimmediately.

Note:Equalquantitiesofreconstituted,drained,andcookedpeas,cauliflower,orcelerymaybecombinedandbuttered.

«CREAMEDPEASANDNEWPOTATOES»

Yield:4servings

2cupsdehydratedpotatoes

¾cupdehydratedpeas1teaspoondehydratedonions4¼cupswater2tablespoonsdehydratedradishes1¼teaspoonssalt½cupevaporatedmilk2tablespoonsbutter

1. Soakpotatoes,peas,andonionsin4cupsofwateruntilreconstituted.2. Cook the reconstituted potatoes, peas, and onions until tender,

approximately30minutes.Drainoffliquid,reserving½cup.3. Soakradishesin¼cupwateruntilreconstituted.Drain.

4. Add the salt, evaporated milk, butter, and reserved liquid to cookedvegetables. Simmer very slowly until liquid is somewhat thickened. Addthedrainedradishesjustbeforeserving.

«POTATOESAUGRATIN»

Yield:5servings

5½cupsdehydratedpotatoes6cupswater2cupsThinWhiteSauce2cupsgratedcheese

1. Soak potatoes in water until reconstituted, then drain. Combine drainedreconstitutedpotatoesand2cupsThinWhiteSauce(pg.132)insaucepanandheatgentlyuntilsaucebubbles.

2. Arrangelayersofthecreamedpotatoesinabutteredcasserolewithgratedcheesebetweenlayersandontop.

3. Cover casserole, and bake at 375°F until potatoes are tender, about 30minutes. Then remove cover and brown the surface, either in oven withtemperatureincreasedto475°Forunderbroiler.

Note:Forvariationincolorandflavor,addreconstituteddrainedgreenpepperorpimento,orboth,tothecreamedpotatoesjustbeforeplacingintothecasserole.

«POTATOESINCARAWAYSAUCE»

Yield:4servings

4cupsdehydratedpotatoes4cupswater1cupsourcream1¼teaspoonssalt½teaspooncarawayseedsparsley

1. Soakpotatoes inwater until reconstituted.After reconstitution, cookovermediumheatuntiltender.Drainoffanyremainingwater.

2. Combine sour cream, salt, and caraway seeds.Pour thismixture over thedrainedpotatoesandheatfor2minutes,turningthepotatoesinthesauceasitheats.

3. Transfertoahotservingdishandgarnishwithparsley.

«POTATOCHEESEPUFFS»

Yield:4servings

2cupsdehydratedpotatoes4cupswater¼cupmilk2eggs,yolksandwhitesseparated¾cupgratedcheese1½teaspoonssalt1½teaspoonsfreshonionjuice(oronionpowder)1tablespoondehydratedparsley

1. Soakpotatoes inwater until reconstituted.After reconstituting, cookovermedium heat until potatoes are tender, then drain off remaining liquid.Usingaricer,ricepotatoeswhilehotintoabowl.

2. Addinmilk,eggyolks,gratedcheese,salt,onionjuice,andparsley.Whipuntilfluffy.

3. Beateggwhitesuntilstiff,thenfoldintothepotatomixture.Pilelightlyinto8moundsonagreasedcookiesheetorshallowpan.Bake15–20minutesat375°F.Serveimmediatelywhilestillpuffy.

«POTATOCROQUETTES»

Yield:9croquettes

Freshlybakedpotatocroquettes.

5cupsdehydratedpotatoes6cupsplus1tablespoonwater⅓cupbutterormargarine1teaspoonsalt⅓cupmilkdashofpepper1¼teaspoonsonionpowderorgratedonion1egg,beaten2cupsbreadcrumbs

1. Soakpotatoesin6cupswateruntilreconstituted.Afterreconstitution,cookuntil tender. Ifwaterhasnot completelyevaporated,drainoff excess.Putpotatoesthroughfoodmillorricer.

2. Return potatoes to pan and add butter ormargarine, salt, andmilk. Beatuntillightandfluffy.Potatoesforcroquettesshouldbequitestiffandholdtogetherwell.Stirinpepperandonionpowder.

3. Cool to room temperature. Measure ⅓ cup portions onto waxed paper

spread with buttered bread crumbs. Shape croquettes into cones, roll incrumbs.

4. Mix eggwith 1 tablespoon of water, then roll croquettes in thismixturebeforerollingcroquettesincrumbsagain.Greasecirclesonacookiesheetorshallowpanforcroquettestostandon.Storeinrefrigerator.

5. 20 minutes before serving time, place in oven and bake at 375°F untilgolden brown and crusty, about 15minutes. Serve on hot platter, garnishwithparsley.

«CANDIEDSWEETPOTATOES»

Yield:5servings

4cupsdehydratedsweetpotatoes4cupswater⅓cupbutter¼teaspoonsalt½cupwhitecornsyrup

1. Soak potatoes in water until reconstituted. Cook over medium heat untilalmosttender,anddrainoffliquid.

2. Melt butter in skillet, then add drained sweet potatoes intomelted butter.Cover and cook over heat for a few minutes until slices are delicatelybrown,turningwhennecessary.

3. Add in salt and corn syrup and continue cooking slowly for 5 minuteslongeruntilpotatoesaretender.Servehotwithalightsprinklingofnutmegorasqueezeoflemonjuiceifdesired.

«CHEESEANDSWEETPOTATOCASSEROLE»

Yield:4servings

4cupsdehydratedsweetpotatoes4cupswater

1teaspoonsalt1tablespoonsugar1cupmilk¾cupgratedsharpcheese1tablespoonbuttersaltandpeppertotaste

1. Soak potatoes in water until reconstituted. Cook over medium heat,covered,untilpotatoesaretender.Addsaltandcook5moreminutes,thendrainoffliquid.

2. Pourintoa5-cupcasserolein2or3layers,sprinklingeachlayerwithsalt,pepper, and sugar. Pourmilk over top and sprinklewith cheese, then dotwithbutter.

3. Bakeuncoveredfor15minutesat375°F.

«ESCALLOPEDSWEETPOTATOESANDAPPLES»

Yield:5servings

4cupsdehydratedsweetpotatoes½cupdehydratedapples5cupswater1tablespoonbutter1teaspoonsalt3tablespoonsbrownsugar

1. Soakpotatoes in 4 cups ofwater until reconstituted.Cook, covered, overmediumheatuntiljuststartingtogettender.Drain.Soakapplesin1cupofwateruntilreconstituted;drain.

2. Arrangedrainedsweetpotatoesandapplesinalternatelayersinabutteredcasserole, sprinkling each layer of potatoes with salt and each layer ofappleswithbrownsugar.

3. Dotwithbutter,covercasserole,andbakeuntilbothpotatoesandapplesaretenderandflavorsarewellblended,about30minutesat375°F.

«HONEYEDSWEETPOTATOES»

Yield:4servings

3cupsdehydratedsweetpotatoes3cupswater3tablespoonsbutterormargarine1teaspoonsalt½cuphoney2tablespoonslemonjuice½teaspoongratedlemonrind1tablespoonmaraschinocherries

1. Soak sweet potatoes in water until reconstituted. Cook, covered, overmediumheatuntiltender;drain.

2. Putbutterormargarine,drainedsweetpotatoes,andsaltinskillet.3. Combinehoney,lemonjuice,andlemonrindandpouroverpotatoes.Cover

and simmer for 5 minutes. Garnish with maraschino cherries. Serveimmediately.

«BUTTEREDSPINACH»

Yield:4servings

6cupsdehydratedspinach6cupswater½teaspoonsalt2tablespoonsbutter

1. Put spinach andwater in saucepan. Cover and boilmoderately fast untiltender,approximately10minutes.Addsaltandcook2moreminutes.

2. Drainthoroughlyandaddbutter.Tossandserveimmediately.

«CREAMEDSPINACHDELUXE»

Yield:4servings

4cupsdehydratedspinach4cupswater2tablespoonsflour¾teaspoonsalt¾teaspoonsugar3tablespoonsbutter1⅓cupsmilk

1. Put spinach andwater in saucepan. Cover and boilmoderately fast untiltender, approximately 10 minutes. Add sugar and cook 5 minutes more.Drainthoroughlyandchopspinach.

CreamedSpinachDeLuxe.

2. Meltbutterinsaucepanandmixinflour,salt,andmilk.Stirconstantlyoverdirect heat until sauceboils and thickens; adddrained spinach and reheatuntilsaucebubblesup.Serveimmediately.

«SAUTÉEDSQUASHANDTOMATOES»

Yield:6servings

3cupsdehydratedsummersquashorzucchini3½cupsdehydratedtomatoes½cupdehydratedonions7cupswater¼cupbutterormargarine1teaspoonsalt⅛teaspoonpepper¾teaspoondehydratedbasilleaves

1. Soaksummersquashin3cupsofwateruntilreconstituted,thendrain.Soaktomatoes in3½cupsofwateruntil reconstituted, thendrain, reserving½cupofliquid.Soakonionsin½cupofwateruntilreconstituted,thendrain.

2. Melt butter in skillet and add in the drained onions. Sauté, stirring untilgolden,about3minutes.

3. Add drained squash and tomatoes, salt, pepper, and basil leaves. Tosslightlytocombineandcool,tightlycovered,overmediumheatuntilsquashistender.

CHAPTERXXIV«ONE-DISHDINNERRECIPES»

«MEXICANRICE»

⅓cupdehydratedonions1tablespoonbaconfat1cuprawrice¼cupdehydratedgreenpepper½cupdehydratedtomatoes,cutup2½cupswater2½teaspoonschilipowdersalttotastetomato,choppedgreenpepper,slicedintorings

1. Sauté onions in bacon fat. When onions are golden brown, add in rice,dehydratedgreenpepper,tomatoes,water,andchilipowder.

2. Coverandcook20–30minutesuntil liquid isabsorbed.Addsalt to taste.Garnishwithfreshchoppedtomatoandgreenpeppercircles.

Mexicanriceisatastyandquickone-dishmeal.

«SPANISHRICE»

2slicesbacon½poundgroundbeef1½–2cupswater1cupdehydratedtomatoes2tablespoonsdehydratedcelery¼teaspoonpepper½teaspoonpaprika1teaspoondehydratedparsley1bayleafpinchmarjoram½teaspoongarlicpowder2½cupscookedrice

2tablespoonsdehydratedgreenpepper2tablespoonsdehydratedchoppedmushrooms½cupdehydratedslicedonions1cupgratedcheddarcheese

1. Fry together the bacon and ground beef. Drain fat off. Add the water,tomatoes, celery, pepper, paprika, parsley, bay leaf, marjoram, and garlicpowdertobaconandgroundbeef.

2. Simmer gently 30–45 minutes and remove bay leaf. Add in rice, greenpepper,mushrooms,andonions.

3. Bakeat350°Fforonehour.About10minutesbeforeremovingfromoven,scattergratedcheddarcheeseovertop.

«MACARONI,TOMATO,ANDGREENPEPPERCASSEROLE»

Yield:5–6servings

2½cupsdehydratedtomatoes1½tablespoonsdehydratedonions½cupdehydratedgreenpepper3¾cupswater2teaspoonssalt2tablespoonsbutter,melted7or8ouncespackagemacaroni1cupgratedcheese

1. Preheatovento400°F.2. Soak tomatoes in 2 ½ cups of water until reconstituted, then drain,

reserving¼cupliquid.Soakonionin¼cupwateruntilreconstituted,thendrain.

3. Dropmacaroniinto3quartsofrapidlyboilingwaterandcookuntilnoodlesarealdente.Drain.

4. Insaucepan,addbutter,salt,anddrainedonionsandsautéonionsuntilsoftand yellow.Add in drained tomatoes and reserved liquid. Simmer gentlyabout4minutes.

5. Adddrainedmacaroniandmixwell.Continuesimmeringabout10minutes

longer.6. Soakpeppersin1cupofwateruntilreconstituted,thencook,covered,for

10minutes.Drain.7. Arrangepeppersinbutteredcasserole.Filldishwithmacaroniandtomato

mixture;sprinklecheeseontop.Bake15minutes,oruntilcheeseisgoldenbrown.

«CREAMEDSPINACHONNOODLESWITHCHEESE»

Yield:4servings

4cupsdehydratedspinach

4cupswater3slicesbacon3tablespoonsflour1½cupsmilk¾teaspoonsalt¼teaspoonpepper1cupgratedcheese4ouncescookednoodles

1. Put spinach and water in saucepan and cover. Boil spinach until tender,approximately10minutes,thendrain.

2. Cut bacon into small pieces and sauté until delicately browned, but notcrisp. Remove bacon from fat and blend the flour and milk into thedrippings.Cookandstiruntilthemixtureissmoothandthickened.

3. Whenthickened,addsalt,pepper,anddrainedspinach.Heatthoroughly.4. Sprinklegratedcheeseovercookednoodlesandpourontothehotcreamed

spinach;sprinklesautéedbaconoverthetopandserve.

«SKILLETDINNER»

Yield:5–6servings

1poundgroundbeef2tablespoonsvegetableoil1cupkidneybeans6ouncestomatopaste(or3-inchsquarepiecedehydratedtomatopastereconstitutedbyadding½cupmorewater)3cupswater2tablespoonschilipowdersaltandpeppertotaste2cupscookedmacaroni

1. Browngroundbeef in large skilletwithvegetableoil, then add inkidneybeans, tomato paste, water, chili powder, and salt and pepper to taste.

Simmertoathicksauce.2. Addcookedmacaroniandservehot.

«WESTERNCASSEROLE»

Yield:5–6servings

2cupsdehydratedgreenbeans4cupsplus8ounceswater½teaspoonsalt1poundgroundbeef½cupgratedAmericancheese1teaspoonsalt1tablespoonfat¾cuprawrice½cupdehydratedonionsor1mediumsizedonion1cantomatosoup(or6-inchsquarepieceoftomatopastemixedin1cupwaterdrainedfromvegetables)½teaspoonsalt¼teaspoondrymustard

1. Cookthegreenbeansin4cupsofwater.Whenbeansaretender,addsalt.2. Mixgroundbeef,gratedcheese,andsalttogetherandformintoballs.Fry

ballsinfat(oroil).Putbrownedmeatballsinbottomof8-cupbakingdish.3. Heat rice, onion, tomato soup, 8 ounces of water, salt, and dry mustard

together.When tomato paste is completely dissolved and onion is tender,pourovermeatballs.Arrangedrainedbeansaroundedge.Cover.

4. Bakeat350°Ffor1¼hoursuntilriceistender.

«MYRECIPES»

1 DuguesneLightCompany,CanningandOtherMethodsofFoodPreservation(Pittsburgh,Pennsylvania:1943[Outofprint]),pg.71.

2 Ibid.,pg.72.

3 Ibid.,pg.72.

4 Ibid.,pg.85.

5 Ibid.,pg.73.

6 Ibid.,pg.73.

7 Ibid.,pg.72.

8 Ibid.,pg.72.

9 Ibid.

10 Ibid.,pg.78.

11 Flora H. Bardwell and Dr. D. K. Salunkhe,Home Drying of Fruits andVegetables(Logan,Utah:UtahStateUniversityExtension).

12 CanningandOtherMethodsofFoodPreservation,op.cit.,pg.76.

13 Ibid.

14 ref.Ibid.,pg.80.

15 JosephH.Meyer,TheHerbalist(ClarenceMeyer,9thprinting,1972).Thisbookgivesmanyotherusesforherbsthatareinterestinganduseful.

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Dehydrating Food: A Beginner's Guide

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