111. DEVICES FOR DRYING.--Many manufactured devices may be had for the
drying of foods. Some are made so that they may be placed on top of a
stove, like that shown in Fig. 23. This device is in the form of a metal
box. It has a tray for holding the food to be dried, and underneath this
is a space for holding water. Water is poured into this space through a
funnel in one corner, and heat for drying is supplied by heating the
water. Other devices are made so that they may be suspended over a
stove, put into a stove oven, or used out of doors. Still others have a
heating device placed inside of them. It is possible, however, to make
drying devices in the home that will answer the purpose just as well as
the devices that may be bought.
[Illustration: FIG. 23]
As has been stated, drying devices should be so made that the air may
pass up through the food and across its surface. A pan, a platter, or a
solid board, as will be readily seen, is not so good for drying as a
wooden frame of convenient size that has small slats or fine,
rustless-wire netting, or screening, attached to the bottom. Such a
device may be covered with cheesecloth to keep out dirt. If it is to be
used in the oven or set in the sun, a nail driven part way into each
corner will provide feet and thus keep it from resting on the oven floor
or any other flat surface.
For suspending food that is to be dried over a stove, a rack like that
shown in Fig. 24 may be easily made in the home. As will be observed, it
consists of three trays fastened together. These trays are suspended by
four strings tied to another string that runs over small pulleys. The
pulleys are attached to a wooden brace that is secured to the kitchen
wall. The pulleys and string permit the rack to be raised or lowered, so
that the food may be easily put into and taken out of the trays.
[Illustration: FIG. 24]
112. SUN-DRYING METHOD.--If food is to be dried in the sun, spread it in
a single layer on each tray, cover the trays so that no dirt will fall
into them, and set them out of doors so that the sun's rays will strike
them. Glass covers will help to increase the heat from the sun. As the
sun changes, change the position of the trays or turn them. Food that is
being dried outdoors should be brought into the house when the sun goes
down and put out again the following morning. This procedure should be
kept up until the food is so dry as to be _leathery_; that is, in a
condition that will permit of bending without cracking.
113. STOVE-DRYING METHOD.--If food is to be dried by the stove-drying
method, it may be placed in the oven, on top of the stove, or suspended
above the stove.
114. If the oven is to be used, a device that fits the oven should be
employed. Spread the food on the trays in single layers, and put the
device into the oven. The temperature of the oven demands attention in
this method. Only a very moderate heat may be applied at first, 110
degrees Fahrenheit being considered the ideal temperature for beginning.
As it is difficult to hold an oven at such a low temperature if a fire
is burning, the oven door should be left open to admit air. The
temperature of the oven of a coal stove in which the fire is banked or
is being allowed to go out is usually ideal for drying foods. If
desired, the heat of an oven may be gradually increased to about 180
degrees as the food dries; but the application of greater heat is liable
to scorch the food and injure its flavor. The food must be turned often
to permit it to dry evenly.
115. If food is to be dried on top of the stove, the device shown in
Fig. 23 will prove satisfactory. The same arrangement may be improvised
by placing a metal tray over a large flat vessel of water. Place the
food to be dried in a single layer on the tray over the water. Let the
water boil and keep it boiling, and turn the food frequently so that the
heat will be applied to all sides. Continue this process until the food
is leathery, when it may be stored.
116. If food is to be dried in a rack suspended above the stove, a rack
like that shown in Fig. 24 should be used. Cover the trays in the rack
with a single layer of food, and dry it to the leathery stage, when it
may be removed and stored. In using this device, only a coal or a wood
stove is practical. When the heat coming from the stove is not great,
the rack may be allowed to come close to it, and when the heat is
intense the rack may be drawn up. Regulating the distance of the rack
from the stove will tend to keep the food at a uniform temperature and
allow it to dry evenly, especially when the food is turned from time
to time.
117. ELECTRIC-FAN DRYING METHOD.--If a house is wired for electricity,
drying foods by means of the air-currents generated by a moving electric
fan is a simple matter. Use devices like those required for the sun and
oven-drying methods. Spread the foods to be dried on the trays in a
single thin layer, and arrange them so that the air from the electric
fan will blow over them. Turn the trays as the food dries, so that one
part does not dry sooner than another; also, turn the food frequently so
as to expose all parts alike. If the fan can be placed so as to blow
across a stove and thus blow heated air on the food, it will dry more
quickly. A very warm kitchen is an excellent place in which to do the
work with an electric fan, as the combination of air and heat does the
work more rapidly than either one used alone.
118. COMBINATION DRYING METHODS.--A combination of any of the drying
methods mentioned may be used effectively. Drying may be started in the
sun and completed in the oven, or it may be started with an electric fan
and completed in the sun or the oven. Any means whereby the time
required for drying may be shortened is advantageous.