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Show ! t .' 3 4 ! I THE WEEKLY REFLEX. KAYSVILLE. UTAH JIOME DRYING FRUITS AND VEGETADLES Vv. v. V. j f I J v - ' jf 5- - .vf'JJ j -- I i ., r . V' x r. I'J-- - ' 7r I Task of Drawing 10,500 Numbers Consumes 18 Hours nd 33 Minutes, Secretary Baker Drawing the First Number, (From FARMERS RULLETIN States Department o Agricutuie" One of'the most prominent features of the food conservation procram of Enropean countries has been tho ni. ersal drying of fruits and vegetables The surplus vegetables in the city markets were forced by the governments into large municipal drjlng plants. Comihunity dryers were established in the trucking regions and even itinerant drying machines were sent from farm to, farm drying the vegetables which otherwise would have gone to waste. In addition, large quantities of dried vegetables from Canada and this country were shipped to France dur- ing the last two years, and there is a possibility that dried fruits and vege- tables may continue do be shipped abroad In considerable quantities to supplement the concentrated food diet of the men In the trenches. The drying of vegetables may seem strange to the present generation, but to our grandmothers It was no novelty. Many housewives even today pro-te- r dried sweet corh fo' theproduc'f canned by the old method, and say that dried pumpkin and squnsh are excellent for pie making. Snap beans often are strung on threads and dried above the stove. Cherries and raspberries still are dried on bits of bark for use Instead of raisins. In fact, many of the everyday foodstuffs already are dried at some stage of thbir preparation for market The common dried fruits, such as prunes, raisins, figs, dates and apjfles, are staples In the worlds markets, while beans and other legumes, tea, coffee, cocoa, and various manufactured foods, like starch, tapioca, macaroni, etc., are dried either In the sun and wind or In specially constructed driers. Even though the drying of fruits and vegetables as practiced a few decades ago on many farms has become practically a lost art, the present food situation doubtless will cause a marked stimulation of drying as a means of conserving the food supply. This country Is producing large quantities of perishable foods this" year, which should be saved for storage, canned, or properly dried. Drying Is not a panacea for the entire waste evil, nor should It take the place of storing or canning to any considerable extent where proper storage fhdlltles are available or tin cans or glass jars can be obtained readily and at a low cost. Advantages of Drying. The advantages of drying vegetables are not so apparent for the farm home as they a. j for the town or city household, which has no root cellar or other place In which to store fresh vegetables. For the farmers wife the new methods of canning probably will be better than sun drying, which require a somewhat longer time. But shorter methods of drying are available, and the dried product holds an advantage In that usually it requires fewer Jars, cans, or other containers than do canned fruits or vegetables ; also dried material can be Stored in receptacles which cannot 'be used for canning. Then, too, canned fruit and vegetables freeze and cannot be shipped as conIn winter. Dried vegetables venient can be compacted and shipped with a minimum risk. Special Advantages. To the housewife in the town the drying of vegetables and fruits presents special advantages. During the season when the market is oversup-plle- d locally and prices are low she can lay in a stock, dry it, and put it away for a winters emergency without its taking up much of the needed small storage space In her home. If she Is accustomed to canning her fruif and vegetables and finds she cannot secure jars or tin cans, she can easily resort to drying. With simple and Inexpensive facilities, all housewives can save quantities of food which are too small con- venlently tp can. A few sweet potatoes or apples or peas or even a single turnip can be dried and saved. Even when very small quantities are dried at a time, a quantity sufficient for a meal will soon be secured.- - Small lots of several dried vegetables, such as cabbage, carrots, turnips, potatoes, and onions, can be combined to advantage for soups and stews.1 Cleanliness J Big Factor, Cleanliness is as necessary preparation of vegetables and fruits for drying as in their preparation for perhaps.-,?- , yen wore ao, Jo seeure-afiadried products- qnality-o- f much depends upon having the vegetables absolutely fresh, young, tender, and perfectly clean. If Bteel , knives are used In paring and cutting have them clean and bright so as not to discolor the vegetable. The earthy smell and flavor will ding to root crops if they are not washed thoroughly before slicing, and one decayed root may flavor several kettles of soup if the slices from It are scattered through a whole e hatch of dried materiaL . dried root vegetables can only be nude from peeled roots. i was put Utu i,v l,0htoos ppopnratloitjnf a lnrge quantb peeler may be uul- TIr potatoes are thrown b centrifugal force against a rough snrfnwHToh, utuler streams of water provided by the perforated tin Container above, nicks off the outer skin and leaves only the ejes to bo dug out. Blanching of vegetables is considered desirable by some housekeepers, although it is not strictly essential to successful drjlng. It Is claimed that the blanch gives a more thorough cleaning, removes the strong odor and flavor from certain kinds of vegetables, and softens and loosens the liber. This allows the moisture in the vegetable to evaporate more quickly uud uniformly. ItaIso quickly coagulates the albuminous matter in the vegetables, which helps to hold In the natural flavors. Blanching consists of plunging the vegetable into boiling water for a short time. Use a wire basket or cheesecloth bog for this. After blanching th required number of minutes, rahrxvell arid remove surface uuds-tur- e from vegetables by placing between two towels or by exposing to the sun and air for a short time. n.itiiui.il Preparing In large factories the vegetables are put thrdugh special shredders and slicers not adapted for home use, but convenient and Inexpensive machines which, can be used to great advantage are on the market. The meat grinder with Its special disks can be used in certain cases; the common kraut slicer will cut large vegetables into thin slices, such as potatoes and cabbage; and the rotary hand slicer Is adapted for use on a very wide range of material. A large sharp kitchen knife may be used when a handier cutting device 13 not available. Care should be taken that the material la sliced thin enough but not too thin. From an eighth to a quarter of an Inches a fair thickness for most of the common vegetables to be sliced and dried- - Very small slices or strips dry more quickly because they expose a greater surface to the air than do larger cut p!eces.But if cut too fine they are more difficult to handle In drying, appear to lose somewhat In flavor, and cannot be used bo advantageously to make dishes like those prepared from the fresh foods. Xn The slicing machines are not Suitable for childrens use, for they will cut fingers as mercilessly as they do vegetables, and fruits, and even adults should exercise great caution In their use in the home. . - Good Packing and Storing. Although not necessary, tin cans or glass Jars make good receptacles for storage of dried fruits or vegetables. Pasteboard boxes with tight covers, stout paper bags, and patented paraffin taper cartons also afford ample protection for dried products when protected from insects and rodents. The dried fruit or vegetables must be protected from the outside moisture and will keep best In a cool, dry, place. These conditions, however, are difficult to obtain In the more humid regions, and there moisture-tigh- t containers should be used. If a small amount of dried product Is put 'in cach receptacle. Just enough for one or twro meals, it will not be necessary to open a container the contents of which cannot be consumed in a short time. The use of the small container also makes It more difficult for Insects to spoil large quantities of dried fruits or vegetables. If a paper bag Is used, the upper part should be twisted Into a heck, bent over, and tied tightly with a string. If a further precaution, against spoilage Is necessary the bag can be coated with paraffin by painting it with a brush which has been dipped into taelted paraffin. Another precaution may be taken by placing the small bags in a tin container with a tightly fitting cover, such as Bn ordinary lard can or palL All bags should bear a label Indicating what they contain. If fruits or vegetables are packed In tight containers immediately upon being dried thoroughly, they will remain just as brittle as. they were when taken from the drier. If, however, they are not dried thoroughly, they will i,weat8nd soon- - mold. To- - prevent this the material should be examined within 21 hours after packing, and if it appears moist it must be - dried lived the- - htti-- i 'JO, when a order of mil fr hours time, a tu'-- width tnusumed and 3,1 minutes. 'Iho tirM number drawn was 2V nnd llu in t number taken from the box was ,",.'17. The fitpl number was di.iwti In bet r. ary Baker, while Geu-ei(ftiwibr drew tins last number. 'Ilit gieat lotteiy went off without . ITS tuMiap t t pt for the drawing of one blank, whop minus that one serial number among the 10,500 assigned to blank registi ants was not drawn.-Th-- Members of the Harvard No. was in oik) tiem-lmthe 10, fu-li. for pnutue at given liability for uuSvmmij Mass, i pinout iHmg copper magnate, who has been mule director genet nl of milltiirv toll, f In the Hod (loss. ,S One of the service list, and when a rei becking rebig rench .To s on the west front about to be tir.d. ,4 Design for a ptoposed medal to be nwardod American veals the missing seiial number It will themselves In Fiance; at cording to tin bill lutrodiicd In eongres b Representative be given that place. ( Shaunessy of Rhode Island the liiedULa would be made fioin two eaumui pieseiited to- - the United Stales The lottery was held in the public Lafayette, heating room of the senate office building, with war department imebar g of tl ac t u a 14ra vv I n g BRITISH TRANSPORTTORPEDOED niul with members of the senate and. house military committee as witnesses. Through the day there was a small crowd of spectators, hut altogether prolmhiy less than a thousand people saw any part of the process. Definite PlaceFlxed. As a result of the drawing every registered mnn Is given a deflulte place in the liability or service list. Already (187,000 have been ordered to the col (As to fill to war strength the regular army and national,- guard and to constitute the first Increment of the national army. To secure that total, 1,371,000 men will be called for examination wltldu a few weeks, officials estimating that two registrants must ho called for every soldier accepted. These 1,374,000 will be taken from the jp head of the liability list, every local 1 dlHtrfet furtthdrtttsrtrflxed quota, l . The drawing wus conducted with ceremonies us democratic as the ideal ' of citizenship It embodied. Baker Draws First Number. It was shortly before 10 oclock mwhen Secretary Baker, intrusted by the president with the carrying out of the draft law, rapped for order. The congressional committees were In their This remarkable photograph shows a British transiairt on the rocks after being torpedoed by a German subma- weatsand on wsmall table stood the rine In the eastern Mediterranean. The vessel was run ou the rocks In un effort to beach her. The men can be seen greut lottery Jar, sealed with brown paper and showing through Its transparsliding down the ropes hanging from the vessel. ent walls the heap of number-fillernpsules that must be taken out one by oue. In front of the table a row BISBEE ARMING AGAINST THE I. W. W. officers waited with the 'official tally sheets before them. Down one side of the room ran another table, where tvyo score press representatives waited to send out the numbers as they were 1 k -- i e I - D.-ltja- 1 offl-cio- ls ARinirTHETlfiCKS L I i ! 0 - Sbljs. IP&s r7 t W - T. ",v km, t": f s Sttii t d read. - - Kecretary Baker briefly explained the purpose of the drawing, then, stepped forward to be blindfolded and draw the first number. Major General Duval broke the seal and with a long wooden spoon, bearing a ribbon of the national colors, vigorously stirred the i i j A t- capsules. VXV. who were fomenting strike MONTENEGRIN KING AT BRITISH FRONT F1 olgebmanjrisoner The secretary reached Into the Jar, picked up a capsule and handed It to an announcer. It was number 25S. Then In quick succession other numbers were drwn while cameras and motion picture machines recorded the scene. The only Interruption was the frequent changes of tired announcers and tabulators and the removal for cleaning' of the blackboards, where the result was publicly displayed as each number came out When a group of 500 numbers bad been written, the first section of the board was taken out ti be photographed to establish an absolute record, while the second section was substituted. By the laws of chance, the ' serial number one was drawn from the Jar as No. 4209 la the liability list, while No. 10,500, the top number among the capsules, came out No. 238. The serial 13, fabled bearer of was drawn in the 7800th place. The work of examination will be covered In thirds. will be notified to appear on the fifth day following the mailing of the notification; the second third will be advised to appear on the sixth day and th, final third on the seventh day. Those temporarily ont of the Jurisdiction of the draft board will be given until the tenth day to appear fop examination, and those who fail to appear at all Will bd 'declared fit for service: " ' I it ill-luc- k, One-thir- d w High-grad- I al I well-ventilat- To Dry Cauliflower. Clean, divide in small bunches, blanch six minutes, and dry two to three hours at 110 degrees to 145 degrees Fahrenheit Cauliflower will turn very dark when drying, but will regain part of the color In soaking and cooking. Dried cauliflower is especially good In roups and omelets. Brussels sprouts may be handled in a similar way, but add a pinch of soda to the blanching water. $ - M - Food for Drier. 'list July miffl.m youte Am. ui.iim nuMeud service in the vv r will) Get in my. Iu a. omplmh tills result, lfridt) nimbeis bad to be 'drawn, one at a tTls of r jVlcttive conscription W.'Rhington TRAYS FOR DRYING FRUITS AND VEGETABLES. s' I Phycicians Provided For. Trovo, Utah. Physicians of Utah county through the Utah County Medical society have prepared a plan of caring for physicians who are drafted from the county. According to members of that organization, each who leaves for the front will receive from the county association Characteristic photograph of a Ger- about $100 per month, which, with Us man prisoner taken by the British in a federal pay, os be ranks i.s second recent drive, lie looks happy and re- lieutenant, wilt make a fair siinry. lieved, butsome of them are decidedly The home salary lumes through the society and member muut pay i.ts sullen. phj-slc- ion Uon. AJtr A I |