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.
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