Dry them by the method selected.
124. SMALL FRUITS.--Berries, cherries, and other small fruits may be
dried, but since they contain considerable water, the drying is not
accomplished very rapidly. Ripe, firm fruit should be selected and
cleaned. Cherries should have the seeds, or pits, removed. Such fruits
must be dried as quickly as possible, or they will spoil in the process.
125. APPLES, QUINCES, AND PEARS.--In order to dry apples, quinces, and
pears, wash, peel, core, and cut the fruit into eighths. Put the peeled
fruit into the salt water and keep it there until all are peeled and cut
and ready to dry. Then spread the cut pieces in a thin layer on the
drying trays and proceed according to the method desired.
126. PEACHES AND APRICOTS.--Peaches and apricots are most easily dried
with the skin on. Wash them thoroughly and, in the case of peaches, rub
the fuzz off the skins. Cut the fruit into halves, remove the seeds, or
stones, and drop the halves into salt water and keep them there until
they are ready to be placed on the drying trays. Dry by any
process desired.
STORING AND COOKING DRIED FOODS
127.
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