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.
DIRECTIONS FOR DRYING VEGETABLES AND FRUITS
119. PREPARATION OF FOODS FOR DRYING.--The correct preparation of the
foods before drying is very important. The thinner and smaller the
pieces to be dried are cut, the more quickly may the process be
completed. Any skins or hulls that would prevent the rapid evaporation
of moisture from the food must be removed or broken, and every raw food
that is to be dried must first be immersed in salt water made in the
proportion of 1 teaspoonful of salt to each quart of water, as this
prevents discoloring to a great extent.
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